Welcome to 2017!  The weather here has been gloomy, rainy and often times a bit chilly.  After the holiday. those winter-time blues can set in.  When I’m feeling blue what do I do?  Cook!

New Years day was no different.  It was raining, wet, and cold.  After church and cooking a traditional New Year meal of black-eyed peas, roasted Brussels sprouts and of course corn bread, I set out to try yet another recipe from America’s Test Kitchen The How Can It Be Gluten Free Cookbook Volume 2.  I landed on page 161, Bagels.

Has anyone tried some of the gluten free bagels on the market?  I have tried several.  They are super expensive and more often than not don’t taste like a chewy delicious bagel from my glutinous days.  This recipe was quick to put together and produced a bagel with the chewiness that the store bought gluten free bagels seem to lack.  My only complaint was that the bagels didn’t seem to rise quite as much as I thought maybe they should have.  Could be operate error.  I am pretty sure I will be making them again.  Some of the things I may try is to allow a longer rise, possibly use an english-muffin ring to help support the rising dough and/or making them a little smaller.  The texture is good and they are well worth the effort.  The recipe yields 6 wonderfully chewy bagels.

Bagels (Gluten Free)

13.3 ounces (1 2/3 cups) warm water, (110 degrees) for dough, plus 4 quarts for boiling bagels
1 tablespoon instant or rapid-rise yeast
1 tablespoon sugar
3 tablespoons unsalted butter, melted and cooled
1 teaspoon molasses
13 ½ ounces (3 cups) ATK All-Purpose Gluten-Free Flour Blend
2 ounces (2/3 cup) gluten-free oat flour*
1 ½ tablespoons powdered psyllium husk
2 teaspoons baking powder
1 ½ teaspoons salt
½ teaspoon xanthan gum
1 tablespoon baking soda
1 egg white (My addition)
1 tablespoon water (My addition)

1. Make sure your oven rack is in the middle position and preheat your oven to 200°. As soon as it reaches set temperature turn it off and begin step 2. Line a baking sheet with parchment paper that has been sprayed with non-stick cooking spray or with a baking mat.

2. In a mixing bow or 4 cup measuring cupl combine the warm water, yeast, and sugar and allow mixture to proof for 5 minutes or until bubbly.  Whisk in melted butter and molasses.

3. In the large mixing bowl of your stand mixer add in the flour blend, oat flour, psyllium husk, baking, powder, salt and xanthan gum. With the paddle attachment blend on low speed until combined, about 1 minute.

4. Slowly add the yeast mixture and mix until combined, about 1 minute. Scrape down sides of bowl as needed. Increase speed to medium and beat until dough is sticky and uniform, about 6 minutes. This is a pretty stiff dough and a dough that can be easily shaped with slightly damp hands.

5, Divide dough into 6 equal pieces. The directions say 5 1/4 ounces each; however, mine were actually about 5 ounces each and yes I did weigh each section to ensure uniform bagels.

6. Working with 1 piece of dough at a time, roll into 9-inch-long rope of uniform size. Do not taper ends. Make a circle with each rope, overlapping ends by 1 inch. Gently pinch the ends together to seal and gently roll seam against counter to reshape. Place on prepared baking sheet.

7. The directions say to “Cover loosely with plastic wrap, place sheet in warmed oven, and let rise for 10 minutes; do not let plastic touch oven rack.” In lieu of the plastic wrap I used a slightly damp kitchen towel and I made the mistake of removing it when I took the bagels out of the oven. The bagels seemed to dry out during the last rising period.

8. After 10 minutes remove the baking sheet from oven and let sit on counter until dough is puffy and has risen by half, approximately 20 minutes. While the bagels are rising, heat oven to 425° and bring 4 quarts water and baking soda to boil in Dutch oven.

9. Drop 1 bagel at a time into boiling water and cook 5 seconds, flip and cook an additional 5 seconds. Using a wire skimmer, remove bagels from water and return to the baking sheet, placing flat side down. Once all bagels have been “boiled” place the baking sheet with bagels inside a second rimmed baking sheet and bake for 15 minutes. Reduce oven temperature to 350 degrees.

10. This is where I removed the bagels from the oven, beat the egg white with a tablespoon of water and brushed the egg wash on the bagels. When placing them back in the oven I made sure to rotate the pan. The bagels were then baked until golden brown, approximately 20 minutes. The egg wash gave the bagels a nice golden sheen.

11. Remove from oven and allow to cool on sheet for 5 minutes before transferring bagels to wire rack to continue cooling for at least 20 minutes before serving. The cooled bagels were wrapped individually in plastic wrap and placed in a plastic bread bag and frozen. The directions say they will keep for up to 1 month in the freezer. I can’t see them hanging around that long.

*Please note: I did not have oat flour. I took gluten free rolled oats and processed them in the Vita-Mix then weighed on the kitchen scale. The ingredients list is from America’s Test Kitchen and the directions are my efforts to put them into my words. For the full recipe from America’s Test Kitchen and why this recipe works here is a link:

America’s Test Kitchen Gluten Free Bagels



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