Gluten Free Bagels

This recipe makes really genuine gluten free bagels that you might have thought you’d by no means have once more. The key to a straightforward to deal with dough is the chilly rise earlier than shaping, and the key to the chewy crust is boiling them in a molasses tub earlier than baking to perfection.

As a born and raised New Yorker, chewy, crusty New York-style bagels have all the time been crucial to me. Now I deliver them to you, gluten free!

Why you may love this recipe

These bagels are crisp and totally browned on the surface and satisfyingly chewy inside, similar to actual New York bagels. You’ll be able to sprinkle them with sesame or poppy seeds, all the pieces seasoning, even prime with cinnamon-sugar after brushing with an egg wash.

The recipe has numerous substances that support in browning within the oven, an egg white to assist them maintain their form as they cool, and additional tapioca starch to make the bagels tremendous chewy.

Get pleasure from them plain, toasted and with butter or cream cheese, or use them as the muse for the proper sandwich.

Recipe substances

Listed below are the substances you may have to make this recipe, plus a bit concerning the function every performs in a superbly spherical, chewy, browned bagel:

• Gluten free flour: Choose your all goal gluten free flour mix rigorously, an necessary selection for any recipe, however particularly necessary in a formed yeast bread recipe like this. I extremely suggest Nicole’s Finest multipurpose gluten free flour mix or Vitacost’s Multi-Mix Gluten Free Flour with added xanthan gum, or Higher Batter’s authentic all goal mix with out extra xanthan gum. I like to recommend towards Bob’s Purple Mill 1 to 1 within the blue bag right here, because it simply would not have sufficient construction. King Arthur Flour’s gluten free bread flour or pizza flour may match, although. 
• Tapioca starch: Including further tapioca starch to this recipe, past what’s already contained in your all goal gluten free flour mix, provides extensibility and stretch to the dough. Sprinkling the dough evenly with extra tapioca throughout shaping additionally helps the bagels crisp within the oven.
• Milk powder: Provides richness to the bagels and helps them brown. Use even when your all goal mix already comprises milk powder.
• On the spot Yeast (aka fast rise or breadmaker yeast): Provides these bagels their rise. To make use of lively dry yeast, add 2 grams extra for a complete of 11 grams yeast, and proof it in a few of the recipe’s water first. Lively dry yeast has a thicker inactive coating that it’s essential to dissolve earlier than including it to the dough or it will not activate.
• Sugar: Helps feed the yeast, provides a very mild sweetness and helps the bagels brown.
• Salt: Provides taste, and helps management the rise of the yeast.
• Butter: Provides richness, buttery taste and helps with browning.
• Egg white: Offers construction to assist the bagels maintain their rise as they cool after baking. The egg wash (egg + water) brushed on the surface of the boiled bagels helps them prove evenly brown and glossy.
• Water: Brings the dough collectively and creates a moist sufficient surroundings for the yeast to thrive. Heat water helps the yeast activate shortly. Ensure that yours is not too sizzling, or it may kill the yeast.
• Molasses tub: Bagels are historically boiled in a water tub with barley malt added. Since we won’t use that gluten-containing ingredient, we use unsulphured molasses in a boiling water tub as an alternative so as to add some darkish brown colour to the bagels.

The way to make gluten free bagels

Whisk the dry substances
Within the bowl of a stand mixer, whisk collectively all of the dry substances besides the salt (gluten free flour mix with xanthan gum, tapioca starch, milk powder, yeast and sugar) earlier than whisking within the salt.

This evenly distributes all of the dry substances and ensures that the unmixed salt and yeast do not come into direct contact, as salt inhibits yeast.

Add the moist substances
Add softened butter, a room temperature egg white, and heat water to the whisked dry substances. In case your mixing bowl is very giant, flip issues over a couple of occasions with a spatula to start combining moist and dry substances.

Combine nicely
Place the blending bowl within the stand mixer and connect the paddle. Combine on medium-low velocity for a minute till the flours are moistened. The dough will clump across the paddle. Combine on medium-high velocity for about 4 minutes or till the dough sticks to the edges of the bowl and takes on an ethereal, whipped look.

Chill the unshaped dough
Switch the ready uncooked dough to a container or bowl and canopy tightly. Place within the fridge for no less than a 30 minute (and as much as 2 day) chilly rise. This permits the dough to develop yeasty taste. It additionally provides the flours time to soak up moisture and the butter to stiffen, making the dough simpler to form.

Divide the dough
Place the dough on flat floor evenly dusted with further tapioca starch and sprinkle it evenly with extra tapioca. Use a bench scraper or sharp knife to divide it half, then every half into 4 equal parts, every weighing a bit greater than 4 ounces. Evenly divided dough will rise and bake evenly collectively.

Form into rounds
Work with one piece of dough at a time to form right into a spherical. Cupping your hand across the dough, resting the pinky fringe of your hand on the floor and your hand in a C form (or a backwards C for those who’re proper handed like I’m). Transfer your hang out in a circle, sustaining contact with the floor on the aspect of your hand always. Solely sprinkle with extra tapioca as important to stop sticking or the dough can dry out, stopping a correct rise.

Create bagel holes
Use your palm to press every spherical gently right into a disk. Poke a floured finger into the middle from each side of the dough. Rotate the dough round that finger in concentric circles to widen the outlet. Bagels are typically formed by rolling out a cylinder of dough, about 1 1/2-inches thick after which becoming a member of the ends collectively to create a spherical. When you form your bagel like that, the perimeters could separate throughout boiling and even throughout baking.

Let the formed dough rise
Place the uncooked formed bagels about 2 inches aside on lined baking sheets, cowl evenly with plastic wrap, and let rise till about 50% bigger than they began. That is very temperature and humidity-dependent, so be affected person. The dough is not sturdy sufficient to double in dimension whereas nonetheless holding its form, however you do not want it to.

Boil the risen bagels
Add unsulphured molasses to water and produce it to a rolling boil. That is the molasses tub that restricts the oven rise a bit and ensures that chewy, basic bagel texture and look. Boil every risen bagel for lower than 1 minute complete, flipping over gently to boil each side. Return to the baking sheet.

Brush with an egg wash
Brush the boiled bagels with an egg wash to assist them brown nicely and are available out shiny.

Bake till golden
Bake at 375°F for about 25 minutes, rotating as soon as after quarter-hour, or till they’ve reached a lovely golden brown and measure about 180°F on an instantaneous learn thermometer.

Once they’re completed, the bagels will spring again when pressed gently and can really feel comparatively gentle for his or her dimension. The molasses tub could trigger them to blacken a bit on the bottoms, nevertheless it will not have an effect on the style.

Professional ideas

Most nicely balanced all goal gluten free flour blends have some tapioca starch within the mix. Right here the recipe requires further tapioca starch as a separate ingredient, and it is important. It supplies construction, stretch and a smoothness to the dough.

If you do not have a stand mixer

You’ll be able to’t make a cohesive uncooked dough that rises easily each uncooked and through baking with out some type of mechanical mixing. A stand mixer with the paddle attachment is right for over-areating the dough a bit, which a handheld mixer would do.

If you do not have a stand mixer, you possibly can attempt utilizing a big meals processor with the plastic dough blade (the steel blade is simply too aggressive). Pulse the dough a pair occasions shortly, scrape it all the way down to redistribute the substances, then pulse once more and repeat till you’ve got a comparatively clean dough. Watch out to not overprocess.

Keep away from overproofing the formed dough

The uncooked, formed dough is not going to double in dimension, and as an alternative will turn out to be about 50% bigger than the way it started. If the dough begins to tackle a dimpled look, it is began to overproof. Over-risen dough will take in water like a sponge and disintegrate throughout boiling.

Boil earlier than you bake

Boiling bagels after their formed rise units the starches on the surface, conserving them from rising an excessive amount of within the oven. It is what creates the attribute chewy crumb {that a} roll-with-a-hole that simply seems like a bagel cannot have.

Ingredient substitutions

Dairy free

To exchange the milk powder with a dairy-free various, coconut milk powder ought to work. Instead of butter, vegan butter ought to work. I like Miyoko’s, Soften, or Dealer Joe’s model vegan butters finest.

Egg free

When you can’t have egg whites, attempt changing the egg white with an equal quantity, by weight, of aquafaba, which is the brine from a can of chickpeas. Strive beating it till foamy with a whisk earlier than including it to the dough. Instead of the egg wash on the surface of the bagels, attempt utilizing melted butter or cream.

Storage directions

Boiled and baked bagels will keep recent for less than a couple of day. When you wrap them very tightly in high-quality plastic wrap, they may nonetheless be good toasted the following day or two.

For longer storage, as soon as cool, they freeze exceptionally nicely. Simply slice them in half horizontally, place them in a well-sealed zip-top container with all of the air squeezed out, and freeze for as much as 3 months. Defrost at room temperature or briefly within the microwave, and toast to perfection.