Gluten-Free Bagel Recipe: A good bagel can make one’s morning go from 0 – 10 very quickly. The right ratios of schmear to filling all enveloped by that distinct chewy dough. I love bagels but I also eat 90% gluten-free. I struggled to find decent, gluten-free alternatives so I did what every hustler does. I made my own.
These may not be the most picture-perfect bagels, but they definitely deliver in flavour and texture. It’s also important to remember that often the healthy alternative is exactly that. An alternative. Don’t expect your socks to be blown off but know that it’s maybe the better option on days you want to keep things healthier.
However, there is definitely a place for a good old gluten-filled bagel. And I definitely know when it’s time to pick one of those over these gluten-free ones. But, it’s nice to have a choice. If you would like a normal bagel recipe, please read the recipe from Max Bagel’s in Cape Town.
- 1½ cups Gluten-Free All-Purpose Bakery Flour Blend, plus more for rolling out the dough – I used Dove’s Farm
- 2 tablespoons psyllium husk powder
- 1 tablespoon coconut sugar (or normal sugar if you prefer)
- ½ teaspoon baking soda
- ¼ teaspoon Himalayan sea salt
- 1½ cups of mylk alternative (nothing too sweet)
- 3 tablespoons coconut oil, melted and slightly cooled
- 1 tablespoon fresh lemon juice
- 1 tablespoon apple cider vinegar
- Handful of poppy or sesame seeds
- Two eggs (for egg-wash at the end – not necessary but gives a nice finish)
- Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large bowl, sift together the flour blend, baking powder, psyllium powder, coconut sugar, baking soda, and salt.
- In a medium bowl, whisk together the mylk alternative, coconut oil, lemon juice and apple cider vinegar.
- Add the wet ingredient mixture to the sifted dry ingredients and mix to combine. After a while, the dough becomes a bit dense so you’ll want to start using your hands and begin kneading. Continue working the dough until it is smooth, 2 to 3 minutes.
- Preheat the oven to 160°C.
- Dust a clean surface with some flour and roll the dough into a long cylinder. Roughly 30 or so cm.
- Cut the dough into 6 equal sections.
- Take each section and roll into a ball. Press the centre with your thumb to create the traditional bagel hole.
- Place the bagels onto the baking sheet and sprinkle with poppy seeds or sesame seeds and some salt (you can also brush them with an egg-wash if you’d like to before adding the seeds)
- Bake in the oven for 20-25 minutes.
- Once baked, set aside to cool.
I like to serve mine with vegan cream-cheese (this one is honestly incredible – you cannot taste the difference) and some good smoked salmon. Pop on some dill, lemon and cracked black pepper for the ultimate finish.