(
Instructions
-
To make the dough: In a Mixer bowl, mix flour, sweetener, yeast, water, oil, and salt. Mix for 5-6 minutes until smooth and a little sticky consistency..
- Shape the dough into a ball, place it in a lightly greased bowl covered with lightly greased plastic wrap, and allow it to rise for 2 hours.
-
Gently deflate the dough, and transfer it to a lightly GF floured work surface. Preheat the oven to 400°F.
-
Divide the dough into 8 pieces. Working with one piece of dough at a time, shape it into a ball. Poke a hole through the center with your index finger, and twirl; the dough will form a ring.
-
Place the bagels on a parchment-lined baking sheet as they're shaped.
-
Let the bagels rest for 15 minutes, covered. Once all the bagels are shaped, reduce the boiling water bath to a very gentle simmer. Starting with the first bagels you shaped, gently transfer 3 or 4 at a time to the water bath; don't crowd them. Simmer them for about 30 seconds on each side, then return them to the baking sheet.
-
Bake the bagels for 20 minutes, or until they're a deep golden brown. Remove them from the oven, and cool them on a rack.
-
Store at room temperature, well wrapped, for several days; freeze for longer storage.
Comments
2 comments
Liana Gore
I can’t believe it’s gluten free!! I tried so many recipes, so glad I found your amazing flour and recipes!!
Joanne K
Great recipe! The texture of the bagel is incredible!!