Gluten-Free Bagels

Ingredients:

2 cups gluten-free all-purpose flour
1 1/2 teaspoons xanthan gum (if not included in your flour blend)
1 packet (2 1/4 teaspoons) active dry yeast
1 1/2 cups warm water (110°F or 43°C)
1 1/2 teaspoons salt
2 tablespoons granulated sugar
1 teaspoon white or apple cider vinegar
1 egg, beaten (for egg wash, optional)
Poppy seeds, sesame seeds, or other toppings (optional)

Instructions:

In a small bowl, combine the warm water and granulated sugar. Sprinkle the yeast over the water-sugar mixture and let it sit for about 5-10 minutes, or until it becomes frothy.

In a large mixing bowl, whisk together the gluten-free all-purpose flour and xanthan gum (if not included in your flour blend).

Add the yeast mixture, salt, and vinegar to the dry ingredients. Mix until well combined, and the dough is smooth. The dough will be more like a batter than traditional bagel dough.

Divide the dough into equal portions and shape each portion into a bagel shape. To make it easier, you can dip your hands in water to prevent sticking.

Optional: Brush the tops of the bagels with beaten egg and sprinkle with your choice of toppings, such as poppy seeds or sesame seeds.

Place the shaped bagels on a baking sheet lined with parchment paper.

Cover the bagels with a clean kitchen towel and let them rise in a warm, draft-free place for about 30-45 minutes, or until they have puffed up.

Preheat your oven to 375°F (190°C) while the bagels are rising.

Once the bagels have risen, place them in the preheated oven and bake for 20-25 minutes, or until they are golden brown.

Remove the bagels from the oven and let them cool on a wire rack.

Once cooled, slice and enjoy your homemade gluten-free bagels!

These gluten-free bagels won't have the exact chewy texture of traditional bagels, but they offer a similar flavor profile. Always double-check the labels of your ingredients to ensure they are truly gluten-free if you have gluten sensitivities or celiac disease. Enjoy!