Here is a photo tutorial for making bagels. I have printed the recipe again, with pictures to illustrate key steps.
Gluten-Free Egg Bagels
- 3 cups all-purpose gluten-free flour mix, (click link to see the mix I used)
- 1/2 cup tapioca starch
- 1/2 cup millet flour
- 1 tablespoon active dry yeast
- 2 teaspoons xanthan gum (I use Authentic Foods Brand since it is not grown on corn)
- 2 tablespoons light brown sugar, packed (this is an important ingredient as it helps with the hint of malt flavor in a traditional bagel)
- 1 3/4 teaspoons coarse sea salt
- 2 eggs + 2 yolks
- 1 tablespoon canola oil
- 1 cup warm water, plus 1-4 additional tablespoons if necessary
- 12 cups water
- ¼ cup granulated sugar
- 1 tablespoon baking soda
- 1 lightly beaten egg (for egg washing the bagels)
→ Place the dry ingredients (gluten-free flour mix, tapioca starch, millet flour, yeast, xanthan gum, brown sugar, and sea salt) in the bowl of your standing mixer.
→ With the paddle attachment, slowly mix ingredients until incorporated, approximately 30 seconds.
→ In another bowl, gently whisk the remaining ingredients (eggs, yolks, oil and 1 cup water) until combined.
→ Add the wet ingredients to the dry ingredients in the mixing bowl and with the paddle attachment, mix for 2 minutes on medium-high speed ( start your mixer slowly so ingredients don’t slosh out). The dough will be a bit sticky and stiff, but it shouldn’t be unbearably sticky so (add additional water a bit at a time to adjust the texture).
→ Using a metal ice cream scooper or measuring cup, drop a “glob” of dough at a time onto a counter that has been lightly dusted with rice flour.
→ Making a cupped shape with your hand, roll the dough in a circular motion to create a smooth, rounded ball of dough. (don’t get discouraged as this takes some practice!)
→ Using your thumb, press straight down into the center of the dough ball and then move your thumb around a bit, in small circles to help widen the whole a bit.
→ Then, using your four fingers, press the dough down a bit to help make a “bagel shape.”
→ After shaping, move each bagel to a sheet pan that has been lined with parchment paper or a silpat mat. If you are using the parchment, you may want to lightly grease it to ensure easy removal of the proofed bagels.
→ Gently drape the bagels with oiled plastic wrap and allow them to rise in a warm, 80 degree place for approximately 1 hour and 15 minutes. The bagels will look puffy and should be doubled in size. (The picture below shows the proofed or risen bagels.)
→ About 30 minutes into the rise, preheat your oven to 450 degrees in anticipation of baking your bagels.
→ About 20 minutes before the bagels are done rising, bring a large, wide-mouthed pot of water to a boil (approximately 12 cups of water). Add 1/4 cup granulated sugar and 1 tablespoon of baking soda to the pot.
→ Working with 3 to 4 bagels at a time (depending on the size of your pot), boil the bagels for 1 1/2 minutes per side. I flip mine at the half-way mark with a large slotted skimmer.
→ When the bagels are finished, remove them with the slotted spoon/skimmer and place on your prepared sheet pan. Don’t worry if a bit of water puddles off of them onto the sheet pan. This will evaporate in the hot oven.
→ Brush the tops of the bagels gently with the egg wash (1 lightly beaten egg). * You may notice that the bagels get a bit wrinkly from the boil. This is normal and they will smooth out when they bake. No worries!
→ Bake the bagels on the center rack of the preheated, 450 degree oven for 5 minutes. Then reduce the heat to 425 and bake for 15-20 more minutes. The bagels should be a very deep golden brown color.
→ Remove from the oven and cool bagels on racks.
→ If you have any bagels leftover, slice them, wrap them and store them in the freezer. To reheat: pop the sliced bagel in your toaster right from the freezer and they’ll taste just as good as the day they were baked! I usually make these bagels twice a month and we love pulling them out of the freezer for quick bagel pizzas, bagel breakfast sandwiches, etc.
Yield: Approximately 8-10 medium sized bagels