Yes, This Everything Bagels Recipe Is Gluten-Free
Prep Time:
1 hour, 15 minutes
Cook Time:
25 minutes
Servings:
8 Bagels
Ingredients
  • 3 ¼ cups gluten-free flour blend
  • 3 tablespoons psyllium husk powder
  • 1 tablespoon xanthan gum
  • 1 teaspoon salt
  • 1 tablespoon active dry yeast
  • 5 teaspoons granulated sugar
  • 1½ cups water, 105-110 F
  • 3 large eggs, room temperature, separated, divided
  • 2 tablespoons neutral oil
  • 1 tablespoon apple cider vinegar
  • 8 cups water
  • 3 tablespoons honey
  • 1 tablespoon baking soda
  • 4 teaspoons white sesame seeds
  • 4 teaspoons black sesame seeds
  • 4 teaspoons poppy seeds
  • 1 tablespoon dried minced garlic
  • 1 tablespoon dried minced onion
  • 2 teaspoons flaked sea salt
Directions
  1. Combine the flour blend, psyllium husk powder, xanthan gum, and salt in a stand mixer bowl with a paddle attachment, and stir just enough to combine.
  2. Dissolve the yeast and sugar in warm water in a separate container. Let stand for 5 minutes until foamy.
  3. Add the egg whites and one yolk (reserve remaining yolks), oil, and vinegar to the yeast mixture.
  4. Gradually add the liquid to the dry ingredients with the mixer running at medium-low speed. Mix for 3 minutes until smooth and slightly tacky.
  5. Oil a clean bowl.
  6. Transfer the dough to the bowl, and let it rest covered for 30 minutes in a warm location.
  7. To prepare the poaching liquid, bring the water, honey, and baking soda to simmer in a wide pot.
  8. To prepare the everything topping, combine all the components in a small bowl.
  9. Line a sheet pan with parchment and dust it with gluten-free flour.
  10. With oiled hands, divide the dough into 8 equal portions of approximately 4 ounces each.
  11. Roll each into a tight ball, then use your thumb to create a center hole, stretching it to a 1-inch diameter.
  12. Place the shaped bagels on a prepared sheet, cover with oiled plastic wrap, and proof for 20 minutes.
  13. Preheat the oven to 425 F with a rack positioned in the center.
  14. Poach the bagels for 30 seconds per side in the simmering water and honey bath.
  15. Transfer to a wire rack to drain briefly.
  16. Transfer to a parchment-lined sheet pan.
  17. Beat reserved egg yolks with 1 teaspoon water.
  18. Brush the bagels with the reserved egg yolks, then generously coat them with the everything topping.
  19. Bake for 20-25 minutes until internal temperature reaches 210 F.
  20. Cool on a wire rack for a minimum of 30 minutes before slicing.