This recipe makes four jumbo-sized bagels or eight smaller ones. To freeze, wrap them in plastic wrap and put them in a zip-top plastic bag before putting them in the freezer.
Serves: 4Hands-on: 25 minutesTotal: 1 hour 40 minutesDifficulty: Medium
- 2 Tbsp. honey
- 1 tsp. apple cider vinegar
- 2 Tbsp. oil
- 1 1⁄4 cups warm water
- 1 cup brown rice flour
- 1⁄2 cup sorghum flour
- 1 cup arrowroot starch
- 1⁄2 cup ground flaxseed
- 1 Tbsp. xanthan gum
- 1 1⁄2 tsp. salt
- 1 Tbsp. rapid-rise yeast
- 2 tsp. vegetable shortening
- 1 Tbsp. molasses
- 2 tsp. sesame seeds
- 2 tsp. poppy seeds
- 2 tsp. dehydrated onion
- Line a baking sheet with parchment paper.
- In a small bowl, whisk together honey, vinegar, oil, and water.
- In the bowl of a stand mixer, mix rice flour, sorghum flour, arrowroot starch, flaxseed, xanthan gum, salt, and yeast until well blended.
- With the mixer slowly running, pour in the honey mixture. Then mix on medium speed for 3 minutes.
- Grease your hands with the vegetable shortening. Take a quarter of the dough and form it into a bagel shape, using your finger to create a large hole in the center of the bagel. Place the formed bagels on the baking sheet. Give them plenty of space as they will grow a lot as they rise. Repeat to create 4 large bagels.
- Place the baking sheet in a warm, draft-free place, and allow bagels to rise for 40 minutes or until they are nearly doubled in size.
- While the bagels are rising, fill a large pot three-quarters full with water. Bring to a rolling boil and add the molasses to the water. (The molasses will create a nice chewy outside to the bagel.)
- Preheat the oven to 400°F.
- When the bagels have finished rising, gently place one at a time in the boiling water. Boil on one side for 30 seconds, flip, and boil for another 30 seconds. Remove bagels from water with a slotted spoon, and place on a cooling rack that has been placed over another baking sheet, allowing the water to drip off.
- Place boiled bagels back on the baking sheet. Top with sesame seeds, poppy seeds, and dehydrated garlic.
- Bake the bagels for 20 to 25 minutes, or until they are golden-brown. Remove from oven, and allow to cool on a cooling rack for 10 minutes before eating. You can eat the bagels warm or allow them to cool completely before storing in a zip-top plastic bag.