Gluten Free Onion Bagels

Gluten Free Onion Bagels

I decided to make #Gluten Free Bagels because in addition to being gluten #intolerant, I cannot use #corn products either --most companies either like to put corn syrup or corn starch in their products. Whenever a recipe calls for Corn Meal, I use #Quinoa flakes

Growing up in #NJ, I KNOW what a "real" bagel should look and taste like--most gluten free commercial options are sorely lacking in the chewiness category--

So I modified a #recipe I found on the internet and made it my own :)  these were wonderfully chewy, filling and oh so good with cream #cheese!!!

Gluten Free Homemade Onion Bagel

Preheat Oven to 375*

Line 2 or 3 cookie sheets with parchment paper ( I LOVE #demarle Silpats for gluten free baking)
In a mixing bowl mix together the following:

4 cups (16oz – 1 lb – or 454g)  #gluten free flour blend ( I used Better Batter Gluten Free Flour ) 

1/4 c sugar

1 Tbsp salt
1 package active dry yeast

Dry Ingredients

Dried Onion or Dried Garlic--I used 1/4 cup but you can use more or less depending on how much onion or garlic flavor you want.
Once combined, add
2 1/4 cups warm water and kneed dough with your hands until it holds together ( it will be very sticky)

Make sure you have Flour, for rolling and for after boiling you will also need 1 egg white, beaten with 2 tbsp cold water

Lightly flour a #silpat or plastic wrap
Divide the dough into softball sized portions (you can make them smaller for a mini bagel, or larger for a deli-sized #bagel).

Gently roll the dough balls on the floured surface of the silpat until they’re smooth. Flatten each ball into a disk, about 4 inches by 1 1/2 inches thick.
With floured hands, poke a hole into the center of the dough an work it until the hole is about 1/2 inch in diameter.

Let the bagels rise for 30 minutes.

GF Bagels rising after being rolled

Heat a pan full of water, at least 3 inches deep to boiling. Drop no more than 3 bagels in at a time

Boiling the bagels first gives them that amazing texture

Simmer for 3 minutes, gently turn over and simmer for another 4 minutes.
Place back on parchment paper.

When the tray is full, place in the oven and bake for 10 minutes.
Remove from oven and brush all over with egg white mixture. I dusted on a bit more dried chopped onion ( or garlic if you prefer)

Ready for the oven!

Return to oven and bake for 20-30 minutes more, or until deep golden brown. Let cool completely before slicing.

Completion!!

 These freeze well. As there are no preservatives, make sure you keep them in the fridge or freezer.  I put all but 3 in the freezer so they wouldn't go bad.  Defrost at room temperature, they retain their great chewy texture

Enjoy!
Jeanne Marie Fusco