Gluten Free Dairy Free Everything Bagels
Alright so - baking. Either you love it or you hate it. I actually do enjoy baking - when I’m successful lol. I will not lie to you nor dare take credit for anything I have not done - this recipe is just a modified version of Kim’s normal recipe (i.e. no dietary restrictions). The link is here for her credit! I also find her gluten free flour blend to be the best AND the most cost effective. It’s linked here and also below in the recipe.
You’ll see what I substituted to make this fit my diet - the only items that are not paleo and cannot be replaced are the rice and the xanthan gum. If you need strictly paleo, I’m sorry this recipe won’t work =/ But I’m going to work to either find one or link one that does work!
In the meanwhile, I hope ya’ll enjoy this! It’s actually quite simple, doesn’t take that much time, and I would say mostlyyy foolproof :)
Active Time: 1 hour Inactive Time: 1 hr 10 mins Yields: 9 bagels
Per Serving: 219 cal 7.5 g protein 3.4 g fat 39 g carbs
Ingredients:
3 cups (420 g) Kim’s gluten free bread flour blend
1 ½ tsp xanthan gum
1 tsp salt
2 ½ tsp (8g) instant fast acting yeast
2 tbsp (25 g) coconut sugar
1 ¼ cup (300 ml) water
2 tbsp (28g) melted ghee
2 tbsp baking soda
1 tbsp blackstrap molasses
“Everything but the bagel” seasoning
Directions:
1. In the bowl of a stand mixer, combine dry ingredients of the dough. Then, start the mixer on low speed with the dough hook (“stir” or speed 2) and slowly add the water and ghee. I pour them in increments with about 10-15 seconds between pours.
2. Once all the water and ghee is added, bring the speed up to medium high (or 6) and leave on for 5 minutes.
3. Once done, use a spatula to separate the sides of the dough from the bowl. Cover with plastic wrap, using a rubber band to prevent excess air from entering. Place in a draft free environment that’s not cold (I just stick in my oven - just make sure to not turn the oven on while it’s in there!). Let it proof for 1-2 hours. It should rise about double.
4. After it’s risen, pull it out of the oven. Then in a large pot or Dutch oven, fill about 1/4 of the way with water and turn the heat on to bring to boiling. Preheat your oven to 450° F.
5. Dump the dough onto a well floured surface (I use more of Kim’s bread flour blend). Sprinkle some flour on top of the dough as well. Knead a couple of times just to get enough flour all over so it’s not sticky. Then divide into 9 equally weighed balls (about 3 oz each). They need to be about the same weight so they bake equally.
6. Roll each ball into a smooth of a ball as you can make it. Cover your thumb with some gluten free flour and then pierce one ball in the middle until your thumb pushes through the other side. Then with your index finger (which should be floured up at this point), place in the hole of the bagel on the countertop and move your finger very quickly clockwise. You should find that the hole opens up a bit more. This is intentional - the hole will fill in a bit while it poaches!
7. Repeat for the other balls. Then wash your hands and line a baking sheet with parchment paper.
*Note: I do not recommend washing your hands in between dough-handling steps; you should be fine just adding more and more flour as needed. If needed, yes wash your hands, but make sure they are very very dry before proceeding.
8. Once the water has boiled, add the baking soda and the blackstrap molasses. Stir a tad, then add your first few bagels into the water. You’ll need a flat spatula with holes in it for the water to drain. Add as many as will fit in the pot, then flip after 30-40 seconds. Let them poach for another 30-40 seconds on the other side before removing and placing on the parchment lined baking sheet. Each bagel when fully poached should appear larger than when they went into the water bath.
9. Proceed with this method with the rest of your bagels. The bagels do not need to be spaced apart on the baking sheet - they will not expand. While you are poaching the other bagels, sprinkle your wet bagels on the parchment paper with everything but the bagel seasoning. I like to heavily “sprinkle” my bagels - but you do you!
10. Once all your bagels are on the parchment paper, place in the oven for 13-15 minutes. I always do 15 minutes, and my bagels are well browned at that point, but if you like yours paler, I would monitor at the 10-minute mark and pull out once they show some color.
11. Once out, place them on a wire rack to cool for at least 10 minutes before serving. The cooler they are, the less they will bend when you try to slice them. That being said — I still always eat one after 10mins! And they’re still so good :)
12. Store in an airtight container for a few days outside, or up to a week in the fridge. Store what you won’t use in the freezer.
13. Enjoy!
