Poppyseed Bagels -- Easy, Delicious & Gluten-Free

I'm constantly amazed by how delicious these bagels are - and how easy they are to make.  Before I had to eat gluten-free, I occasionally would make proper boiled & baked homemade bagels.  It was quite an ordeal, although the end result was delicious.  I experimented quite a bit making bagels once we had to eat gluten-free, but was never happy with the results until I decided to forgo the whole boiling step altogether.  I just wet the bagels with my hands to smooth/shape a little after piping them out on a pan.   It's easy to whip together this gluten-free dough, pipe them on a pan, and just let rise and bake!  They also freeze perfectly - just slice before you freeze, so they're ready to toast. Enjoy!

I tripled the recipe here to make a dozen bagels (it worked perfectly!). I popped a bit of dried onion mixed with poppyseeds on top of a handful of them. Yum!

Poppyseed Bagels

Makes 4 bagels (you can easily double the recipe)

Line cookie sheet with silicon mat or parchment paper.

In a 1 cup measuring cup mix and let rest 5 minutes:

1/3 cup warm water

2 Tbsp honey

1 tsp rapid rise yeast (quick-rise yeast)

Add to yeast mixture:

1 egg

2 Tbsp oil

Set liquids aside, and mix together in a mixer (it's important to mix the dry ingredients so the xanthan gum gets thoroughly mixed in):

2/3 cup tapioca starch

½ cup brown rice flour

2 Tbsp potato starch

1 ¼ tsp xanthan gum

½ tsp salt

Add liquids to mixer.  Mix on low, until combined.  Then mix on medium speed, scraping occasionally, for 2-3 minutes.  Batter will be nice and smooth.

Put batter into a Ziploc (I like the freezer bags because they’re stronger).  Cut ¾” – 1” off one corner.  Pipe 4 bagels onto prepared cookie sheet. Using wet hands, spread bagels so the holes are nice and big. You can also smooth out any areas that are a bit lumpy. 

Even if you don't need to re-shape, it's a good idea to brush on a bit of water to help the poppyseeds to stick. 

Sprinkle the tops of bagels very generously with poppyseeds.  You'll want ~2 Tbsp. 

Let rise in a warm location for 30-40 minutes.  They’ll look a bit puffier, but won’t fully double in size.

Bagels post-rise, ready to be brushed with egg white.

Whisk and brush gently overtop bagels (this helps hold on the toppings):

1 egg white

Brush as best you can with the egg white - it helps hold on the poppyseeds and gives the bagels a wonderful color once cooked.

Bake at 350F for 20-25 minutes until browned.  Cool on cooling rack.  The bagels are fabulous fresh and hot.  Once cooled, you can slice and freeze if you aren’t planning to eat them right away. These are great toasted with cream cheese.

Enjoy!

Fresh out of the oven!