Return to Main Recipes Page/Return to Home Page
2-1/4 cups gluten-free baking mix (click here for recipe)
2 tbsp. almond meal or dry milk powder
1/2 tsp. salt
1-1/2 tbsp. sugar (optional)
2-1/4 tsp. dry yeast granules
1/2 cup warm water
1 tsp. sugar
2 tbsp. shortening
1/4 cup hot water
2 egg whites
Rolling and Topping:
Sweet rice flour as needed
Egg wash (1 tbsp. liquid egg substitute and 1 tsp. water or lightly whipped egg white)
Place the dry ingredients in the bowl of a heavy-duty mixer and blend with the heavy mixing blade not the dough hook.
Dissolve the yeast in the warm water with the teaspoon of sugar added. Melt the shortening in the hot water. Pour both into the dry ingredients and blend on low. Add the egg whites and blend again. Turn the mixer to high and beat for 3-1/2 minutes. This dough should be firm enough to pluck out with greased hands and roll. If not that thick, add sweet rice flour, 1 tablespoon at a time until the desired consistency is achieved.
Form bagels by dividing the dough into 8 pieces. Working with greased hands, roll the balls larger than golf balls but smaller than tennis balls. Flatten the balls to 1/2" thick. Create the hole by poking a finger through the center and enlarging. Place on a greased cookie sheet and brush with egg wash, cover with plastic wrap and let rise until they are puffy and almost doubled in bulk (about 30 to 40 minutes for rapid rising yeast and 60 minutes for regular yeast). Ten minutes before the have finished rising, preheat the oven to 425°F.
In a large pot, bring 3" of water plus 1 teaspoon sugar to a boil. Drop in the bagels 4 at a time and cook for 1 minute turning at 30 seconds. Drain and replace on the cookie sheet. Repeat with the remaining 4, keeping the water at a low boil. Bake for 20 minutes. Cool slightly before eating.
Cinnamon: Add 2 tbsp. sugar and a scant teaspoon cinnamon to the dry ingredients.
Cinnamon Raisin: Add 2 tbsp. sugar and 1 tsp. cinnamon to the dry ingredients. After the dough has finished beating, stir in about 1/3 cup raisins.
This recipe was given me by a friend and notes are hers. I use this recipe with great success. It is one of Bette Hagman's and it uses her French bread/Pizza flour mix. I posted that flour mix this week for the pizza and the pretzels and now here is the recipe using that same flour combo.
My own personal tips when making these is to use parchment paper instead of a greased cookie sheet. They tend to get brown on the bottoms fast. I make mini bagels and usually get 12 instead of 8 large. I use a greased muffin scooper to pluck out the dough so it is proportional when I bake them. I have never had to add the sweet rice flour. I have added things like minced dry onions, garlic powder, poppy seeds, and sesame seeds to them on top and/or in the dough and they turn out great. I bake mine at 400°F so that they brown more evenly.
Posted by Brenda-Lee Olson
Nutritional Info Per Serving: N/A