Gluten Free Bagel

Preheat your roaster to 375 °F( 190 °C) and line a baking distance with diploma paper. Preheating the oven ensures that your bagels bake evenly and get a golden crust.

In a large mixing bowl, whisk together 2 cups of gluten-free all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Make sure the dry ingredients are well combined to ensure an even distribution of flavors and rise.

Gradually add 1 cup of Greek yogurt to the flour mixture. Using a spatula or your hands, mix until a sticky dough forms. The yogurt acts as a binder and gives the dough moisture, preventing it from being crumbly.

Lightly dust your hands and a clean surface with gluten-free flour. Transfer the dough to the surface and knead it gently for about 2-3 minutes until it becomes smooth. Avoid over-kneading to prevent a tough texture.

Divide the dough into 6 equal portions for standard-sized bagels. You can use a kitchen scale to ensure each portion is the same size, but it’s not mandatory.

Roll each portion into a ball, then use your thumb to poke a hole through the center of each dough ball. Gently stretch the hole until it’s around 1- 2 elevation wide. The bagel hole will shrink slightly as it bakes, so make sure it’s large enough.

Bring a voluminous pot of water to a pustule. Gently drop each bagel into the boiling water, one or two at a time, and boil for 30-60 seconds per side. This step helps to set the shape and create a chewy texture. Remove the bagels from the water with a slotted ladle and position them on the diploma- lined baking distance.

Beat 1 egg in a fragile coliseum to produce an egg marshland. Brush the tops of each bagel with the egg wash to give them a shiny, golden finish. If you're vegan or dairy-free, use almond or oat milk instead. After applying the wash, sprinkle your desired toppings, such as sesame seeds, poppy seeds, or everything bagel seasoning.

Place the bagels in the preheated oven and bake for 20-25 minutes, or until they are golden brown. For extra crispiness, you can flip them halfway through baking. Keep an eye on them during the last many twinkles to helpover-browning.

Once the bagels are baked, remove them from the oven and let them cool on a wire rack for 10-15 minutes. Allowing the bagels to cool prevents them from becoming soggy. Serve them warm with your favorite spread, or store them for later!