The MOST Marvellous Montreal Style Gluten Free Bagels
These Marvellous Gluten Free Bagels are also vegan and packed with yummy goodness! This is such a healthy & tasty recipe, you won't even be able to tell they are gluten free!
2TbspSesame Seeds or Poppy Seeds or others*see notes for more ideas
INSTRUCTIONS
Proof Yeast
Preheat oven to 85-100°F (proof setting) or slightly warm oven and turn off.
Proof yeast with cane sugar in warm water for 15' or until active
15 g Yeast, 480 g Warm Water, 15 g Maple Syrup or Cane Sugar
Crazy Good Gluten Free All Purpose Flour
Sift all ingredients together to remove any lumps.
Create Dough
Whisk psyllium husk, baking powder, salt & brown sugar into flour mixture.
28 g Psyllium Husk, 12 g Baking Powder, 15 g Demara Brown Sugar, 9 g Sea Salt
Add active yeast (already proofed) to dry ingredients above.
Use a stand mixer with a dough hook or hand mixer on low to mix wet and dry ingredients for 2 mins until combined.
Scrape down sides & mix on low-medium for 2 additional mins. Ensure all dry ingredients are incorporated.
Turn off mixer & add apple cider vinegar & olive oil.
8 g Apple Cider Vinegar, 40 g Olive Oil
Mix on medium-high until forms a nice ball & is slightly sticky & stiff (about 5 mins).
Place dough ball in a greased oven proof bowl. Cover with plastic wrap & a kitchen towel.
Proof in oven @ 85-100°F (or if no proof setting in a slightly warmed oven) for 30mins.
Once proofed, place dough on countertop. Cut into 12 equal pieces about 95-100g each.
Roll each piece into ball with hands. Place plastic wrap over once rolled to prevent the dough from drying out.
Cover dough balls with plastic wrap to assist shaping. Shape into flat round disc about 1/2"-1" thick and 3" diameter (see video).
Poke a hole in centre of flattened dough ball and shape gently with hands.
Place on parchment lined baking tray. Cover with plastic wrap & let rise for 15-20mins.
Boil Bagels - Montreal Style
Preheat oven to 500°F convection. If you don't have convection, you may need to increase the bake time by 4-5 mins or so (25% longer).
Whilst bagels are rising, add enough water to a large sauce pan to reach a depth of your second knuckle. Add maple syrup & salt. Bring to a GENTLE boil.
2-3 Tbsp Maple Syrup or Honey, 1 tsp Salt
Flip & drop bagels into water so cook the top 1st. Boil 3 at a time. Do NOT overcrowd. Watch that water remains at a gentle boil. Boil for 1min.
Flip bagels with a slotted turner (aka fish spatula) & boil underside for 1 min.
Remove bagels 1 at a time to a lint free kitchen towel to drip dry for 30sec-1 min. Do NOT let sit longer or bagels will stick!
Repeat until all 12 bagels are boiled.
Bake Bagels
Place on fresh parchment lined tray. Add desired toppings. See video for different ways to add toppings.
Bake @ 500°F, in preheated oven, on middle rack for 10-15 mins or until golden brown. Mine take exactly 13 mins. Please watch bagels as all ovens are slightly different.
If bagels aren't browning as much as you like, let them bake an additional 1 minute at a time until you reach your desired golden colour.
Let Rest THEN Enjoy!
Let bagels rest on baking tray 15 mins to finish cooking and retain moisture.
After resting, slice while still slightly warm & ENJOY!
Video
Notes
To make 530g of CRAZY GOOD ALL-PURPOSE GLUTEN FREE FLOUR BLEND
136g Sweet Rice Flour
106g Potato Starch (can sub with arrowroot powder if can't consume potatoes)
76g Tapioca Flour (aka Tapioca Starch)
106g Brown Rice Flour (superfine if available)
106g Sorghum Flour
Bagel Topping Ideas
Sesame or Poppy Seeds or mix
Everything Bagel Spice
Flaky Sea Salt
Dried Minced Onion or Garlic or both
Any mix of above or create your own!
Cinnamon & Brown or Cane Sugar
NOTES:
Please remember that not all gluten-free flours are made equally. If you chose to use a premixed gluten free flour the bagels may not turn out right. Trust me, I tried! Who wants to do all the work to have them flop right! It's well worth the investment to buy the individual flours and make your own. I promise it's easy and SO worth it! If you have a hard time finding any of the flours, I've placed links for each of them on Amazon.
If you haven't eaten them all straight out of the oven...trust me you'll be tempted...these bagels are best toasted slightly to warm them and create a slightly crispy exterior.
Convection ovens have a fan which evenly distributes the hot air throughout allowing bakes to cook 25% faster and at a lower temperature. If you don't have convection, you may need to increase the temp by about 25°F (15°C) and increase the bake time by 4-5 mins or so.
To Store & Reheat Bagels
Once bagels are totally cooled (after at least 30 mins), store in an air tight container on countertop for a few days (3 max - they won't last that long)!
The next day, the bagels are best toasted slightly to warm them and create a slightly crispy exterior.
These bagels freeze well. Simply slice in half, then place in a glass container or freezer bag & freeze. They thaw nicely on the counter overnight. If toasted slightly, the bagels will taste like they just came out of the oven!
Nutrition
Nutrition Facts
The MOST Marvellous Montreal Style Gluten Free Bagels
Serving Size
1 Bagel
Amount per Serving
Calories
334
% Daily Value*
Fat
4.9
g
8
%
Saturated Fat
0.6
g
4
%
Sodium
359
mg
16
%
Potassium
212
mg
6
%
Carbohydrates
67.5
g
23
%
Fiber
4.5
g
19
%
Sugar
3.3
g
4
%
Protein
5
g
10
%
Calcium
132
mg
13
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Please comment to let us know how you liked it!!