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Chewy golden brown crust with a dense interior full of taste is the sign of a proper bagel. Believe it or not, it’s possible to bake delicious gluten-free bagels at home!

Authentic Baked Bagels [Vegan, Gluten-Free]

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Cooking Time


Ingredients You Need for Authentic Baked Bagels [Vegan, Gluten-Free]

  • 2 cups plus 2 tablespoons of lukewarm water
  • 1 and 1/2 oz fresh yeast
  • 1 and a 1/2 teaspoon sea salt
  • 1 tablespoon coconut sugar
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons psyllium husk
  • 1 and a 1/2 cups white gluten free white flour ( save 1/4 cup for baking )
  • 1/2 cup of tapioca starch
  • 1/2 cup durra flour
  • 1/2 cup oat flour
  • 1-2 tablespoons molasses or barley malt syrup for boiling
  • Aquafaba for glazing/ brushing

How to Prepare Authentic Baked Bagels [Vegan, Gluten-Free]

  1. Combine water, yeast, salt, sugar, oil, and psyllium, stir well until all is dissolved, then let set for 5 min.
  2. Start adding the flours until the dough feels firm, soft and sticky
  3. Grease a large bowl and place the dough in it. Cover it with a plastic wrap. Let the dough set at least 1 hour. Over night is the best.
  4. Divide the dough into 8 pieces.
  5. Shape each piece into a round ball.
  6. Press your finger in the center of the dough ball and move it in a circular motion until you have form of a ring. Stretch the hole a bit.
  7. Let rise at least 30 min.
  8. Boil the bagels in water ( add the molasses for more color & chewiness ) for 1-2 min per side
  9. After boiling, place them in a baking sheet and brush with aquafaba for a beautiful glaze. Sprinkle with seeds (hemp seeds are great)
  10. Bake at 355℉ for 20-25 min or until golden ( bagels don’t rise as usual rolls because the boiling sets the crust, they are supposed to be dense and chewy so don’t worry if your bagels look a little flat!)
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Nutritional Information

Per Serving: Calories: 225 | Carbs: 36g | Fat: 8g | Protein: 5g | Sodium: 11mg | Sugar: 2g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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