Gluten Free Bagels (New York Style – Boil and Bake)
Perfectly chewy yet comfortingly soft Gluten Free Bagels (New York Style). Properly boiled and baked for a traditional texture and bagel experience. Exactly as they should be. (Optional vegan)
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Introducing my Proper New York Style Gluten Free Bagels
Welcome my NEW, exactly as they should be, New York Style Gluten Free Bagels. Proper bagels with an unmistakable perfectly chewy bagel texture. I’ve literally been making this recipe ON REPEAT. It’s that good. I may not be from New York, but I’m ridiculously happy eating them…
Even if you don’t consider yourself a bread maker (or a New Yorker), you absolutely MUST try this recipe. I promise they’re not difficult… I’ve done all the hard work for you in testing and tweaking over several weeks! All you need to do is follow the instructions and find bagel heaven. I’ll go as far as to say it’s the only gluten free bagel recipe you’ll ever need. Enjoy x
What is a New York Bagel?
Technically, a ‘bagel’ is a yeasted, eggless bread roll that is round with a hole in the centre. A traditional New York Bagel however is a very special thing… Cooked by being boiled for a couple of minutes and then baked, their texture is unique. The slightly tougher, lighty crisp chewy exterior gives way to a softer, yet still slightly chewy crumb… A bread which is both unmistakable and iconic.
Believed to have originated in the Jewish communities of Eastern Europe, bagels were brought to New York with migration, where they took on a whole new life of their own. Most often, they are topped with seeds and seasonings. And served filled (traditionally with smoked fish and cream cheese) for breakfast, brunch or lunch.
Ingredients in my Gluten Free New York Style Bagels
It helps to organise the ingredients used in my Gluten Free New York Style Bagels recipe by when they are added. This makes the whole process more streamlined and straightforward. So…
Yeast activation
- Dried Active Yeast – Not instant yeast! In the UK, I use the brand Allinson’s. And it’s dried active yeast rather than instant yeast, as the dough is proofed twice. This is not for the ‘usual’ reason of developing gluten (obviously!) but to allow time for complete flour hydration to ensure the best texture.
- Honey (or Sugar) – used to ‘feed’ the yeast so that it grows and activates efficiently.
- Hand Warm Water – the water should be no hotter than 38 to 40 C (100.4 to 104 F). Any hotter and the yeast may be killed and your bagels won’t rise. If possible, use a digital thermometer to check the water temperature before adding it.
Gluten Free Bagel Flour Blend
I’ve tested several combinations of base flour blend to make my Gluten Free Bagels…
All of them use tapioca and potato starch. You can then use various combinations from the following (instructions given for ratios in the recipe cards at the end of the post): Buckwheat, Sorghum or Oat flour; Millet Flour; Brown Rice Flour. My favourite version is probably the one with oat flour for those who can tolerate it, although using buckwheat is a close second.
To the flours, you add some rough ground psyllium husk which gives the dough its magic bread springiness. And some xanthan gum for a little extra ‘soft and fluff’. The psyllium husk is an essential ingredient. However, if you can’t tolerate xanthan gum, the dough will still work without it, but the bagel texture will be a tiny bit different.
Add a little salt both for flavour and to ‘control’ yeast activity (use at the ratio given).
Then lastly… a spoon of milk powder (dairy or dairy free) for gentle enrichment. The milk powder is entirely optional and I have tested the recipe both with and without it.
Additional wet ingredients
Once the yeast has activated, add a drop of cider vinegar to enhance the airiness of your gluten free bagels and the remaining hand-warm water.
How to cook New York Bagels
While cooking New York Bagels is a two-stage process (boil and bake), it is still very simple and pretty quick. So please don’t let two processes put you off.
Once the bagels are proofed… Boil some water in a large pan (big enough to take two to three bagels at a time with room to float around)… Add a little brown sugar (for a traditional ‘malty’ flavour)… A pinch of salt and some bicarbonate of soda (which gives the bagels their crisp and chewy texture)…
Batch-boil the bagels for a couple of minutes (gently flipping halfway through), before scooping out with a fish slice (or alternative implement that drains off the liquid). Then… pop them on a large baking tray.
Before baking (and while they’re still hot), brush with a little egg wash (or dairy free milk if vegan) to give them a nice shine… Sprinkle with seeds and then pop them in the oven. Job done!
Tips for getting your gluten free bagels baked to perfection
- Follow the recipe!
- Make sure the yeast activates. In a cold room, set the bowl over a mug of steaming water for a warmth boost. If it isn’t active, start again. The yeast is ‘dead’ (too old or the water too hot).
- Don’t miss either the ‘set aside to hydrate’ stage or first proof. The dough must be given time to hydrate fully and evenly for the best gluten free bagel texture.
- Don’t add more flour to the dough, even if it seems a little sticky. Instead, ‘knead’ and shape the dough into balls using hands that have been lightly oiled to prevent sticking. I wear lightly oiled food-safe gloves which work a dream (and save sticky, doughy hands).
- Once the dough balls are rolled, dust in flour and use a floured finger to poke a hole through the centre… Swirl each ball around a few times on the work surface to stretch the hole.
- Use two trays… One to proof the dough bagels and one to bake them. It honestly saves a lot of faff!
- Make sure the dough bagels are proofed in a warm place for the best rise. But bear in mind they will puff further when boiled and complete their rise on baking. I proof in a turned-off oven (heated to 60 C), placing the tray on a thick cloth to protect it from excess heat and with a bowl of steaming water on the shelf below for perfect humidity.
- Bake the bagels for the full 30 minutes (I tested at 190 C Fan, so increase to around 200 C without fan).
- Let them cool completely before cutting.
Can I make these bagels vegan as well as gluten free?
Absolutely yes! The base dough has no essential dairy or non-vegan ingredients… Simply leave out the milk powder (or use a dairy free option)… It won’t affect the structure. And switch the honey for an alternative vegan syrup or granular sugar at the same weight (to help activate the yeast).
How long will these Gluten Free Bagels stay fresh?
The shelf life of these bagels is good. They should stay fresh enough to eat without toasting for 2 to 3 days. If made the day before, they are definitely good for a bagel sandwich at lunch the next day!
Store at room temperature in an airtight container.
Can I freeze them?
Yes… The bagels have been freezer-tested. Freeze on the day of making and store in an airtight bag or container for up to 2 months.
When ready to eat, defrost either at room temperature or using a low setting in the microwave.
How to serve New York Bagels
In New York, bagels are never toasted, especially when fresh! However, a toasted bagel (in my opinion) is actually a rather delicious thing. So while there is no ‘gluten free requirement’ to toast my bagels, I won’t judge if you prefer them that way.
As for fillings? Traditionally they are cut and filled with a little cream cheese (such as Philadelphia) and smoked or cured fish (smoked salmon is perfect!). However, go wild! The choice is yours… From tuna or egg mayo to salad, cheeses, bacon, slices of roast chicken, ham or pastrami. Add pickles, avocado, seasonings, and dressings for extra pizzazz or a special lunch.
Either way, because these bagels stay fresh and chewily soft… They are perfect for the lunch box or a glorious gluten free picnic!
Ready to make my New York Style Gluten Free Bagels?
And that’s all you need to know (I think). If you have any questions that haven’t been answered above just ping me a message on social media (Facebook, Instagram, Pinterest). Or leave a comment at the bottom.
Otherwise… scroll down another inch to find my utterly delicious Gluten Free Bagels (New York Style) recipe cards and enjoy every delicious bite!
For all my other wonderful gluten free bread recipes, head over to my dedicated Gluten Free Bread Index. And for everything else, my Gluten Free Recipe Index is packed with inspiration for your gluten free kitchen.
All shared with my love… for FREE
** © 2019-2024 Kate Dowse All Rights Reserved. Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist. Or use for commercial purposes without prior agreement**
Gluten Free Bagels (New York Style) Recipe 1 – with Oat Flour
Key equipment
- electric hand or stand mixer with dough hook
- large saucepan
- fish slice or large flat draining spoon
- oven + hob
Ingredients
Yeast activation
- 8 g dried active yeast
- 20 g honey or sugar
- 100 ml/g hand-warm water 38 to 40 C (100.4 to 104 F)
Dry ingredients
- 90 g oat flour
- 70 g millet flour
- 110 g tapioca starch
- 15 g potato starch
- 12 g rough ground psyllium husk (NOT psyllium husk powder)
- 6 g xanthan gum
- 1 tbsp milk powder – dairy or dairy free optional – 8g = 1 tbsp (or leave out if preferred)
- 8 g fine sea salt
Additional wet ingredients
- 1 tsp cider vinegar
- 185 ml/g additional hand-warm water (no hotter than 40 C/104 F)
To boil the bagels
- boiling water
- 1½ tbsp light brown sugar
- ⅛ tsp fine sea salt
- 1½ tsp bicarbonate of soda (baking soda)
Egg Wash
- 1 egg beaten with a fork (or egg white)
To decorate
- seeds and seasonings of choice mixed/sesame/poppy/garlic or onion flakes, etc
Instructions
Make the dough
- In a large mixing bowl, gently whisk together the yeast, honey and warm water (for yeast activation) and set aside for 10 minutes to activate. (Set the bowl over a mug of steaming water if the room temperature is cool). The yeast should start to get a little frothy. If it doesn’t activate, the yeast may be dead and needs to be thrown away to start again.
- While the yeast is activating, weigh and mix together all the flours, psyllium husk, xanthan gum, milk powder (if using) and salt and set aside. TIP: weigh into a large airtight container and shake vigorously.
- Once the yeast has activated, add the vinegar and additional water to the bowl, followed by the dry mix.
- Using an electric mixer with a dough hook (hand or stand), beat together all the ingredients until they form a smooth batter (scraping down the bowl a couple of times to ensure all the ingredients are fully amalgamated).
- Set aside for 10 minutes to start the hydration process for the flours and psyllium and then mix again (the batter should now feel thicker).
- Set the mixer aside (but leave the dough hooks in place as they will be needed again).
Proof-Shape-Proof
- Cover the bowl and put it in a warm place for about an hour (or until the dough has approximately doubled in size) for the first proof. This ensures the flours and psyllium husk are completely hydrated for an even texture and so that the bagel dough becomes thick and shapable.
- While the dough is proofing, base-line a couple of large baking trays with baking paper and set aside.
- After proofing, knock back the dough by beating with the mixer and dough hooks.
- Lay down a sheet of baking paper on the work surface and smear over with a very thin layer of olive oil. This will prevent the dough from sticking when tipped out.
- Tip out the dough and (using lightly oiled hands/oiled food gloves) divide into 6 equal-sized pieces (each around 104 g (3.66 ounces)), kneading and shaping each piece into a smooth ball.
- Sprinkle a little gluten free flour on the work surface and place one of the dough balls in the centre.
- With floured hands, check the shape of the dough ball before using a well-floured finger to make a hole in the centre of the ball. Poke the finger through the dough and when it reaches the work surface, gently twirl the dough ball with the finger (still on the work surface) to make the hole larger (about 2 cm in diameter). It should now be shaped like a doughnut.
- Carefully transfer to the first baking sheet.
- Repeat the shaping process for each of the dough balls, transferring the ‘doughnuts’ one by one to the first baking tray and leaving a gap of 4 to 5 cm between each one.
- Set aside (uncovered) to second proof for around 45 minutes (until about one and a half times the size). I place the tray on a thick cloth in a gently warmed oven (heated to 60 C/140 F then turned off) with a bowl of just-boiled steaming water at the bottom.
Boil & Bake
- When the dough bagels have nearly proofed, prepare a large saucepan by filling to a depth of about 3 to 3½ inches (8 to 9 cm) with boiling water. Add the brown sugar and salt and bring back to a boil.
- Preheat the oven (removing the proofed bagels, cloth and steam bowl first) to 190 C Fan/200 C/400 F.
- Add the bicarbonate of soda (baking soda) to the boiling water half a teaspoon at a time (it will fizz up quite dramatically and then settle back down).
- Transfer the bagels (2 to 3 at a time) to the boiling water, making sure they have room to float around. Cook on each side for a full 1 minute (carefully turning with a slotted fish slice).
- After the couple of minutes, flip the bagels back upright in the water, before using the fish slice to drain and transfer them to the second prepared baking tray, leaving a gap between each.
- Immediately boil the next batch of dough bagels and transfer across.
- Take the beaten egg and working quickly, brush the tops of each bagel to glaze, before sprinkling with seeds.
- Bake for 30 minutes until nicely browned, then remove from the oven and immediately transfer to a wire rack to cool completely. If worried that the bagels are browning too much towards the end of baking, lower the temperature by 10 degrees for the last 5 minutes (although this shouldn’t be necessary).
- The bagels may be slightly ‘tacky’ when cut, but this does not necessarily mean they are underbaked. The bagel texture should have a good traditional chew and this should remain the case for a couple of days.
Notes
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Gluten Free Bagels (New York Style) Recipe 2 – with Buckwheat or Sorghum Flour
Key equipment
- electric hand or stand mixer with dough hook
- large saucepan
- fish slice or large flat draining spoon
- oven + hob
Ingredients
Yeast activation
- 8 g dried active yeast
- 20 g honey or sugar
- 100 ml/g hand-warm water 38 to 40 C (100.4 to 104 F)
Dry ingredients
- 70 g buckwheat flour or sorghum flour
- 70 g millet flour
- 20 g fine brown rice flour or replace with an additional 20g buckwheat, millet or sorghum flour
- 110 g tapioca starch
- 15 g potato starch
- 12 g rough ground psyllium husk (NOT psyllium husk powder)
- 6 g xanthan gum
- 1 tbsp milk powder – dairy or dairy free optional – 8g = 1 tbsp (or leave out if preferred)
- 8 g fine sea salt
Additional wet ingredients
- 1 tsp cider vinegar
- 180 ml/g additional hand-warm water (no hotter than 40 C/104 F)
To boil the bagels
- boiling water
- 1½ tbsp light brown sugar
- ⅛ tsp fine sea salt
- 1½ tsp bicarbonate of soda (baking soda)
Egg Wash
- 1 egg beaten with a fork (or egg white)
To decorate
- seeds and seasonings of choice mixed/sesame/poppy/garlic or onion flakes, etc
Instructions
Make the dough
- In a large mixing bowl, gently whisk together the yeast, honey and warm water (for yeast activation) and set aside for 10 minutes to activate. (Set the bowl over a mug of steaming water if the room temperature is cool). The yeast should start to get a little frothy. If it doesn’t activate, the yeast may be dead and needs to be thrown away to start again.
- While the yeast is activating, weigh and mix together all the flours, psyllium husk, xanthan gum, milk powder (if using) and salt and set aside. TIP: weigh into a large airtight container and shake vigorously.
- Once the yeast has activated, add the vinegar and additional water to the bowl, followed by the dry mix.
- Using an electric mixer with a dough hook (hand or stand), beat together all the ingredients until they form a smooth batter (scraping down the bowl a couple of times to ensure all the ingredients are fully amalgamated).
- Set aside for 10 minutes to start the hydration process for the flours and psyllium and then mix again (the batter should now feel thicker).
- Set the mixer aside (but leave the dough hooks in place as they will be needed again).
Proof-Shape-Proof
- Cover the bowl and put it in a warm place for about an hour (or until the dough has approximately doubled in size) for the first proof. This ensures the flours and psyllium husk are completely hydrated for an even texture and so that the bagel dough becomes thick and shapable.
- While the dough is proofing, base-line a couple of large baking trays with baking paper and set aside.
- After proofing, knock back the dough by beating with the mixer and dough hooks.
- Lay down a sheet of baking paper on the work surface and smear over with a very thin layer of olive oil. This will prevent the dough from sticking when tipped out.
- Tip out the dough and (using lightly oiled hands/oiled food gloves) divide into 6 equal-sized pieces (each around 104 g (3.66 ounces)), kneading and shaping each piece into a smooth ball.
- Sprinkle a little gluten free flour on the work surface and place one of the dough balls in the centre.
- With floured hands, check the shape of the dough ball before using a well-floured finger to make a hole in the centre of the ball. Poke the finger through the dough and when it reaches the work surface, gently twirl the dough ball with the finger (still on the work surface) to make the hole larger (about 2 cm in diameter). It should now be shaped like a doughnut.
- Carefully transfer to the first baking sheet.
- Repeat the shaping process for each of the dough balls, transferring the ‘doughnuts’ one by one to the first baking tray and leaving a gap of 4 to 5 cm between each one.
- Set aside (uncovered) to second proof for around 45 minutes (until about one and a half times the size). I place the tray on a thick cloth in a gently warmed oven (heated to 60 C/140 F then turned off) with a bowl of just-boiled steaming water at the bottom.
Boil & Bake
- When the dough bagels have nearly proofed, prepare a large saucepan by filling to a depth of about 3 to 3½ inches (8 to 9 cm) with boiling water. Add the brown sugar and salt and bring back to a boil.
- Preheat the oven (removing the proofed bagels, cloth and steam bowl first) to 190 C Fan/200 C/400 F.
- Add the bicarbonate of soda (baking soda) to the boiling water half a teaspoon at a time (it will fizz up quite dramatically and then settle back down).
- Transfer the bagels (2 to 3 at a time) to the boiling water, making sure they have room to float around. Cook on each side for a full 1 minute (carefully turning with a slotted fish slice).
- After the couple of minutes, flip the bagels back upright in the water, before using the fish slice to drain and transfer them to the second prepared baking tray, leaving a gap between each.
- Immediately boil the next batch of dough bagels and transfer across.
- Take the beaten egg and working quickly, brush the tops of each bagel to glaze, before sprinkling with seeds.
- Bake for 30 minutes until nicely browned, then remove from the oven and immediately transfer to a wire rack to cool completely. If worried that the bagels are browning too much towards the end of baking, lower the temperature by 10 degrees for the last 5 minutes (although this shouldn’t be necessary).
- The bagels may be slightly ‘tacky’ when cut, but this does not necessarily mean they are underbaked. The bagel texture should have a good traditional chew and this should remain the case for a couple of days.
Notes
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Soooo I made these a few months ago. the ones with no oat flour. AMAZING. unfortunately today I quadrupled the recipe and forgot to add in the water and vinegar listed at the bottom. For some reason I didnt see it until later. I kept adding more water to my dough to get the right texture. Then I had to add more buckwheat flour to make it more dry…. they are proofing right now…. so we shall see if I wasted 4X the recipe worth of gf flours…. I will update
Thanks Yasmin. Oops!
I hope they were salvageable despite the mistakes.
I made some a week back and they were incredible. xx
Never made bagels before and they were quite a lot of work for 6 bagels. AND worth it :). I made the ones w/buckwheat and sorghum. Next time I plan to triple the recipe!!
Thanks so much
Thank you Maria for your lovely feedback. I’m so pleased you enjoyed the Bagels. Tripling the recipe sounds like a good idea!
Have a great Christmas xx
Hi Kate. Thanks for another wonderful looking recipe. I can really relate to your theory about those of us diagnosed later in life having a different expectation of GF bakes. I am really looking forward to making this recipe and was wondering, I used to love my cinnamon & sultana and also blueberry bagels. Do you think this recipe would hold up to these additions (def need to account for the extra moisture from blueberries)… Thanks again 🙂
That’s a good question. It should do… the dough is kneadable and robust.
Maybe try adding a small amount initially to be sure. Also, it may be worth coating the blueberries in a dusting of cornstarch before adding them to the dough.
Let me know how it goes x
Is there any other flour that can be subbed for millet? Unfortunately, I can’t tolerate it. These look so good!
Hi Deb
Apologies for the delay in getting back to you… I’ve been away.
Best subs for Millet for this recipe are probably fine brown rice flour, maize flour (not cornstarch), buckwheat flour or sorghum flour (if not using the last 2 as another main flour).
Brown rice and maize are probably the most ‘neutral’ in flavour.
I followed recipe 1 and something went wrong! They taste good, but the texture is way off, they look lumpy/wrinkly. I’m thinking maybe I didn’t mix the batter long enough in one or more of the steps? I did realize after the fact that when shaping the balls, I didn’t use any extra flour so this may have been part of it, but I’m curious about how long I should mix the batter during both steps 4 and 5 of “Make the dough” and then how long during the “knocking back” process? Also, it says to knock back by beating with the whisk and the dough hooks. I’m a little confused as to which attachment I should use for this process? I just used the dough hook (KitchenAid). Thank you for your recipes, this is the first one that I’ve had issues with, but I’m thinking it’s my lack of experience in knowing how long to mix or what the texture should look like 🙂
Hi Jennifer
It sounds as though they may have over-proofed and then collapsed slightly. Was the texture a bit dense and stodgy?
Apologies for the confusion of terminology. Dough hooks (whether with a hand or stand mixer) is what I use. I’ll go back to the recipe and make it less ambiguous. I think I always refer to my mixer as my ‘whisk’ hence the mistake.
In terms of mixing… the amount of time will vary depending on equipment used and speed (a stand mixer may be different to a hand mixer and also make and model for example). However, as long as the dough has been mixed well until a SMOOTH batter/dough and then hydrated before remixing (until even) the first mix should be good. As the dough is then double proofed, it has ample time to complete hydration if this is needed.
For the knocking back, you are essentially taking out all of the air from the dough that has formed during the first proof. So it needs a few minutes to return it to its original more sturdy dough state.
Either way… Given the lumpy/wrinkly result, it sounds likely to be a proofing rather than mixing issue. Assuming the risen dough bagels looked smooth before boiling and baking, that would be my best guess. And given the variability of kitchen temperatures, climate and humidity from house to house, let alone country to country, this can make a big difference. There is definitely an element of experience and a little guess work with this. I will go back to the recipe and try and be a little more specific about size (rather than time).
I hope all of this makes some sense.
Shout if you need more help
Best wishes, Kate x
Thank you for clarifying what you meant by whisk! The dough actually looked lumpy before I cooked it – when I was forming it into balls, I couldn’t get it to be smooth so maybe I should have mixed it longer and I also need to get a better concept of what smooth looks like? I’m new to cooking with yeast as it always intimidated me, but I think with baking in general, its engrained in my brain to “not overmix.” Proofing could definitely be part of it too though, I’m in Colorado in a very dry climate and higher elevation. I will make some modifications and let you know how it goes! They taste so good and I can’t wait to share them with my friends once they don’t look so wrinkly!
No worries Jennifer. When it comes to bread, mix hard and well! Definitely until no lumps and then again after hydrating. (Cakes are a different matter).
Altitude will definitely have an impact too… So yes, some modifications to proof/bake/moisture may be required.
Do let me know when you have reached ‘happy bagel’ xxx
Where were you when I had to be gluten free for a time! Breads are so hard, but you’ve made them easy and so good!! Thanks for sharing at the What’s for Dinner party! Have a wonderful week.
🙈🙈 Sorry and thank you! You know where to come in the future.
Thanks for hosting and you have a great week too xx
I used to make A LOT of wheat bagels and they are one of the things I really miss. This recipe is very very good. I have some tweaks in mind for myself but if you miss bagels this is a great, easy place to start.
I skipped the bicarb in the boil and they still came out nice and brown. I will add it next time to compare if there is any significant difference, but it is not something I had ever used with wheat bagels.
Thank you so much Adam for your lovely feedback and for taking the time to come back and comment.
I’d be really interested to see whether the bicarb makes a difference for you.
And do come back and let me know of any amazing tweaks you create!
Best wishes, Kate xx
Adam, which tweaks did you end up settling on? Inquiring bagel-loving minds want to know!
I know you said that psyllium is an essential ingredient in the bagels, but my husband is highly allergic to it. What would be the best substitute that wouldn’t sacrifice too much in the texture?
Hi Lisa
I’m so sorry your husband is allergic to the psyllium. That must be so tricky for you given it is now so widely used in gluten free baked goods.
When it comes to these particular bagels, I honestly think taking out the psyllium would impact the texture too negatively.
That’s not to say that you couldn’t make bagels without it… just not these ones.
So sorry xx
Thanks for all your hard work. Can’t wait to try this recipe. Of course, we in Canada, say that Montreal style bagels are the best…. very little difference other than the shape (much more open than NY) and they have to be baked in an actual wood fired oven which adds an amazing flavor but is difficult to do at home.
https://www.seriouseats.com/what-are-montreal-bagels-the-best-fairmount-vs-st-viateur-rivalry-canada
Thank you George. I hope it works out for you. Shout if you have any questions.
I’ll definitely check out the Montreal Bagels (although a wood-fired oven may be tricky!).x
Kate, I happened upon your website a few weeks ago and I am absolutely fascinated with it! Unfortunately, I haven’t had a chance to try any of your recipes, but I will! I love how you explain every step so thoroughly. I can’t wait to try the New York Bagels, since that is one thing I have always been a little intimidated to try. Thank you for giving the US measurements, although most times I use a scale since it seems to be a more accurate way to make gluten free recipes when baking. Being from the US I do have to look up some ingredients and British words but I find that to be very interesting. My great grandparents were from London and had a bakery there and one when they got to Chicago. (My grandmother was born on the ship coming over!) I wish I could have known my baker grands better and learned from them! Thank you so much for all your work in bringing these recipes to us. Just reading your newsletters and website is fun!
Thank you Lyn and welcome. There does seem to be so much to learn, but after a while, it becomes second nature!
Scales are definitely the way to go with GF baking… accuracy is definitely important.
I’m endlessly fascinated by the variations in names for food between the UK and US… and it can get very confusing when names cross over to other dishes too. ‘Biscuits’ cause endless debate!
If your great grandparents were bakers, hopefully it’s in the blood! Where did they come from? My Grandparents were from Italy and my grandfather opened a cafe in London post immigration. It’s definitely an important part of my heritage.
Do shout of you have any questions. I’m always happy to help xx
These were amazing! We are so excited to eat bagels again, they were a favourite pre-diagnosis. We made the oat – free recipe, using half sorghum half buckwheat. Beautiful texture, thankyou so much for your hard work on this recipe!
Thank you so much Melita.
You are very welcome! I’m so pleased you enjoyed them xx
Can you suggest a flour ratio for the bagels that excludes both sorghum and millet, as my kid is allergic to both. We can use tapioca starch, potato starch, rice flour (brown, white or sticky), oats, buckwheat, teff, casava, corn starch, almond flour, arrowroot, or coconut (those are what I have on hand at the moment).
Hi Maureen.
Yes of course.
If you can do oats, I would definitely go with recipe 1. Then switch the Millet for Buckwheat, or a combination of Buckwheat and Brown Rice – which will be less ‘strong’ in flavour.
Thanks! Will give that a try this week.
Maureen
I made them with the Sorghum flour option as I can’t eat oats or buckwheat. They were a lot lighter in color than pictured. I also need to practice my shaping skills but they are so delicious. They have the perfect chewiness and crispness of a bagel. Definitely will be making these frequently. Thanks for the recipe!
Thank you so much Sara. I’m so pleased you made and enjoyed them.
And thank you for taking the time to come back and let me know.
The colour varies significantly depending not only on what flour is used, but also where that flour has been grown and milled! Crazy differences.
Light is good!
xxx