How to make Gluten-Free Bagels

Step 1

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.

Step 2

In a bowl, combine flour with salt, 150ml (5.3 fl oz) of water, warm milk, vegetable oil, vinegar, and the yeast mixture.

Step 3

Work all into a smooth, pliable dough and then let it prove for 45 minutes in a greased bowl covered with cling film.

Step 4

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.

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Step 5

Insert both index fingers into the hole and rotate the bagel until the hole stretches to 4 cm (1.5″).

Step 6

Let the bagels prove for 30 minutes covered with cling film.

Step 7

Cook the bagels for 1 minute on each side in a pot of boiling water mixed with 3 tablespoons of maple syrup.

Step 8

Let the bagels cool and drain on a rack. Then, coat them with poppy and sesame seeds.

Step 9

Move them onto a baking tray lined with parchment paper.

Step 10

Bake the bagels for 25 minutes at 220°C (430°F) and let them cool down completely before serving.

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