Don't let your gluten-free diet stop you from enjoying a delicious breakfast bagel with a chewy crumb and crispy crust.
With our foolproof recipe, baking homemade NYC-style gluten-free bagels has never been easier.
Mix the yeast with 50ml (1.7oz) of warm water and maple syrup in a cup, and then let it sit for 5-10 minutes.
In a bowl, combine flour with salt, 150ml (5.3 fl oz) of water, warm milk, vegetable oil, vinegar, and the yeast mixture.
Work all into a smooth, pliable dough and then let it prove for 45 minutes in a greased bowl covered with cling film.
Divide the dough into 8 pieces and roll them into a ball. Poke the centre with your index finger to make a hole through the bottom.
Insert both index fingers into the hole and rotate the bagel until the hole stretches to 4 cm (1.5″).
Let the bagels prove for 30 minutes covered with cling film.
Cook the bagels for 1 minute on each side in a pot of boiling water mixed with 3 tablespoons of maple syrup.
Let the bagels cool and drain on a rack. Then, coat them with poppy and sesame seeds.
Move them onto a baking tray lined with parchment paper.
Bake the bagels for 25 minutes at 220°C (430°F) and let them cool down completely before serving.
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