Gluten free vegan bagels
This homemade bagel recipe is gluten free, egg free, dairy free, and vegan.
Servings: 8 large bagels
Ingredients
- gluten free all purpose flour (as needed to dust hands)
- everything bagel seasoning or sesame seeds (optional)
Gluten free bagel dough
- 3 1/2 cups gluten free all purpose flour
- 1/2 cup tapioca flour
- 1 3/4 cups warm water
- 1 tbsp sugar
- 1 packet yeast
- 1 1/2 tsp salt
Vegan egg wash
- 2 tbsp vegan butter
- 1 tsp maple syrup
Instructions
- Combine the sugar, yeast, and 3/4 cup of the water in a large mixing bowl. Wait 5 - 10 minutes until the water becomes frothy. The water should be warm but not too hot. You should be able to put your finger in the water for 10 seconds without feeling any discomfort.
- Add the rest of the ingredients for the bagel dough to a large bowl and mix the bagel dough with a large spoon or spatula. The dough should be wet and tacky, see the notes section for instructions on how to determine whether your bagel dough is too wet.
- Cover the bagel dough with a piece of saran wrap and let the dough rise until it doubles in size. This should take around an hour if the dough is left in a warm place. If you want to make extra flavorful bagels, you can leave the dough to slowly rise in the refrigerator overnight. If you let the dough rise overnight, you should take the dough out of the refrigerator and let it warm up on the countertop for 30 minutes before shaping the bagels.
- Prepare your workspace for shaping the bagels. Lay out a sheet of parchment paper and dust the parchment paper with gluten free all purpose flour. Cover your hands in a light coating of gluten free flour.
- Separate the bagels into 8 equally sized pieces of dough then shape the bagels. Roll each chunk of dough into a ball then use a finger that has been dusted with flour to create a hole in the middle of the ball. Keep your finger in the hole and pinch the dough between your fingers to expand the hole.Transfer the bagels onto a clean sheet of parchment paper after you are done shaping them.
- Cover the bagels with a few sheets of saran wrap and leave the bagels in a warm area to rise for 1 hour or until they double in size.
- Preheat your oven to 450 degrees.
- Boil a large pot of water then boil the bagels for 1 minute. Flip the bagels over then boil them for another minute on the other side.
- Melt the vegan butter or margarine for the vegan egg wash then mix it with the maple syrup. Brush the mixture of butter and the maple syrup over the tops of the bagels.
- Cook the bagels for 20 - 22 minutes at 450 until they have a golden brown color.
- Take the bagels out of the oven then brush them with more of the vegan butter and maple syrup mixture. If you want to add any seasonings like everything bagel seasoning or sesame seeds to the bagels, now is the time to do so.
Notes
Xanthan gum. If your gluten free all purpose flour blend does not contain xanthan gum or a similar replacement for gluten then you should add around 1/4 tsp of xanthan gum per cup of flour. Bagel dough consistency. Different gluten free flour blends are made from different ingredients and therefore have different consistencies. Depending on the flour blend you use, you might need to add a little extra flour or water to your dough. I recommended reserving 1/4 cup of extra flour and 2 tbsp of extra water to add to your dough as needed. In general, gluten free bagel dough should be wet and tacky. How to tell if bagel dough is too wet. In order to tell whether the dough is too wet, you should see whether it sticks to parchment paper. Roll a small ball of dough and put it on parchment paper for a few minutes, then remove the ball of dough. If you cannot remove the ball of dough in one piece and some dough remains stuck to the parchment paper, then your dough is too wet. Add more flour 1 - 2 tbsp at a time then repeat this process. Tips for measuring flour. We recommend measuring flour by spooning the flour into a measuring cup then leveling off the flour with a butter knife. This is the most consistent way to measure flour. If you dip your measuring cup into the bag of flour, it will compress the flour and you will end up with extra flour. Overnight rise. We highly recommend making the bagel dough the night before and letting the dough rise in the refrigerator overnight. We rarely spring for overnight rises when making other baked goods, but in the case of bagel dough, the added flavor you get with the overnight rise is really worth it.