You will need
Before trying my hand at making gluten free bagels, I had heard they were bland and cardboard-like. However, these gluten-free bagels proved that theory wrong! They are surprisingly easy to make and turn out wonderfully soft, light, and delicious. Say goodbye to store-bought bagels and hello to homemade perfection.
In a jug, mix yeast, 20g sugar, and warm water. Let it rest for about 10 minutes until frothy.
In a large bowl, combine bread mix, baking powder, and salt. Add yeast mixture, butter, and vinegar. Mix until smooth.
Cover the bowl and let the dough rise in a warm place for about 1 hour, or until nearly doubled in size. Alternatively, refrigerate overnight and bring to room temperature before proceeding.
Line a baking tray with baking paper.
Lightly dust a surface with gluten free flour. Divide dough into 10-12 portions and roll into balls. Make a 2cm hole in the middle of each ball.
Preheat oven to 200°C fan-bake.
Place dough balls on the prepared tray, spaced evenly apart. Cover and let them rise for 30 minutes.
In a pot, bring 1½ litres of water, baking soda, and remaining 10g sugar to a boil. Boil each bagel for 30 seconds per side, then drain on a slotted spoon and return to the tray.
Brush bagels with egg white and sprinkle with sesame seeds.
Bake for 25 minutes until golden and hollow-sounding when tapped on the bottom.
Cool on a wire rack.
Storage: Slice and freeze. Toast before serving.
Make It Easy Tips: After shaping and rising, freeze bagels and bake as needed. Defrost as many as required and then bake in the oven as per above instructions or in an air-fryer for around 10 minutes.
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