Crispy Gluten-Free Bagels (Chewy Interior, Boil-and-Bake Method)

How to Make Crispy Gluten-Free Bagels (Chewy Interior, Boil-and-Bake Method)

1. 1

   Step 1: Bloom the yeast

   Active 2 min · Passive 8 min

   In a small bowl, stir the instant yeast and granulated sugar into the warm water until dissolved. Let sit undisturbed until a thin foam appears on the surface, about 5–8 minutes; this confirms the yeast is active.

   For this step

   • 2 1/4 tspinstant yeast
   • 1 1/4 cupswarm water
   • 2 tbspgranulated sugar
   
2. 2

   Step 2: Mix the dough

   Active 12 min

   Whisk the gluten-free all-purpose flour blend (preferably one with xanthan gum included), xanthan gum (if your flour lacks it), and fine salt in a large bowl. Add the yeast mixture and olive oil, then stir until a moist, slightly tacky dough forms. Knead briefly in the bowl or on a lightly floured surface for about 1–2 minutes—gluten-free dough won’t become elastic, but should hold together.

   For this step

   • 4 cupsgluten-free all-purpose flour blend (preferably one with xanthan gum included)
   • 1 tspxanthan gum (if your flour lacks it)
   • 1 1/2 tspfine salt
   • 1 tbspolive oil
3. 3

   Step 3: Hydrate, portion, and shape

   Active 10 min · Passive 25 min

   Cover the dough and let it rest at room temperature for 20–30 minutes so the flours fully hydrate. Divide the dough into six equal pieces, shape each into a smooth ball, then form bagels by poking a hole through the center and stretching to about 1½–2 inches in diameter. Transfer to a parchment-lined tray and let shaped bagels rest 10–15 minutes to relax before boiling.
4. 4

   Step 4: Boil the bagels

   Active 8 min

   Preheat the oven to 450°F (230°C). Bring a wide pot of water to a gentle boil and add the baking soda (it will foam). Working 2–3 at a time, carefully lower bagels into the simmering water and boil 60–90 seconds per side for a shiny, chewy crust; remove with a slotted spoon and return to the parchment-lined tray to drain briefly.

   For this step

   • 2 tbspbaking soda (for the boiling water)
   
5. 5

   Step 5: Egg wash, top, and bake

   Active 6 min · Passive 20 min

   Brush each boiled bagel lightly with the 1 large large egg white and sprinkle with 2 tbsp sesame seeds or everything bagel seasoning (or leave plain). Bake on a parchment-lined sheet in the preheated oven for 18–22 minutes, rotating once, until deeply golden and crisp. Cool on a rack at least 15 minutes before slicing so the crumb sets.

   For this step

   • 1 largelarge egg white
   • 2 tbspsesame seeds or everything bagel seasoning

1. In a small bowl, stir the instant yeast and granulated sugar into the warm water until dissolved. Let sit undisturbed until a thin foam appears on the surface, about 5–8 minutes; this confirms the yeast is active.
2. Whisk the gluten-free all-purpose flour blend (preferably one with xanthan gum included), xanthan gum (if your flour lacks it), and fine salt in a large bowl. Add the yeast mixture and olive oil, then stir until a moist, slightly tacky dough forms. Knead briefly in the bowl or on a lightly floured surface for about 1–2 minutes—gluten-free dough won’t become elastic, but should hold together.
3. Cover the dough and let it rest at room temperature for 20–30 minutes so the flours fully hydrate. Divide the dough into six equal pieces, shape each into a smooth ball, then form bagels by poking a hole through the center and stretching to about 1½–2 inches in diameter. Transfer to a parchment-lined tray and let shaped bagels rest 10–15 minutes to relax before boiling.
4. Preheat the oven to 450°F (230°C). Bring a wide pot of water to a gentle boil and add the baking soda (it will foam). Working 2–3 at a time, carefully lower bagels into the simmering water and boil 60–90 seconds per side for a shiny, chewy crust; remove with a slotted spoon and return to the parchment-lined tray to drain briefly.
5. Brush each boiled bagel lightly with the 1 large large egg white and sprinkle with 2 tbsp sesame seeds or everything bagel seasoning (or leave plain). Bake on a parchment-lined sheet in the preheated oven for 18–22 minutes, rotating once, until deeply golden and crisp. Cool on a rack at least 15 minutes before slicing so the crumb sets.