Piping heart-shaped bagels is so much fun and brings such silliness into our lives. My youngest prefers when we make the chocolate chip bagel sticks into heart-shaped bagels, but I love these garlic-onion bagels, which are so versatile for breakfast, lunch, dinner or snacks! She was so excited I made heart bagels again this week, until she realized I'd made the savory ones... again. Ha! Enjoy!

Toasted and filled for a scrumptious breakfast!

Another pan of tasty heart bagels, fresh from the oven. My daughter was SO excited until she realized they didn't have mini chocolate chips in them... 

Heart shaped Garlic-Onion Bagels

Preheat oven to 350 - 375 F. Line two cookie sheets with parchment paper. 

Mix gently together, then set aside to rest/rise 5-10 minutes: 

1 1/4 cup warm water

4 Tbsp honey

1 Tbsp rapid-rise/quick yeast

In a mixer, combine: 

2 cup tapioca starch/flour

1 1/2 cup brown rice flour

6 Tbsp potato starch

1 Tbsp xanthan gum

1 1/2 tsp salt

2 Tbsp dried onion flakes OR dried garlic flakes

1 - 2 tsp onion powder

2 tsp garlic powder

1 - 2 tsp freeze dried (or dried) chives (optional)

Add to the flour mixture: 

6 Tbsp oil 

3 eggs

yeast mixture, from above

(you can add 1/2 - 1 cup cottage cheese to the bagels at this point, if you're looking to add a bit of extra protein)

Beat together on medium to medium-high for 3-4 minutes, scraping occasionally. 

Put dough into a large freezer ziploc. Snip a small 1/2" hole off the end.  Pipe heart shaped bagels onto the pans. I find you can fit 9 - 12 bagels per pan.  You can always use a third pan, if you prefer, but I find I can comfortably fit all the bagels onto two pans with the dough mix here. 

Spray the tops of the hearts with water. Or you can gently wet the tops of them with your hands.  Let rise 25 - 30 minutes in a warm location until nicely puffed up (they won't fully double in size).  

Piped and then spritzed with some water.

Let them sit until they puff up - they won't fully double.

Fitting 12 slightly smaller bagels on the pans for this batch. Either way works great!

Bake at 350 - 375 F for 20 - 25 minutes, until a dark golden brown.  Slice and top with toppings of your choice!  You can eat them with bagel toppings or use them for sandwich rolls.  Slice and freeze leftovers, and they reheat perfectly in the toaster oven.  Enjoy!

A batch of tasty heart bagels, fresh from the oven - nine to a tray for this batch.

Another batch of bagel hearts fresh from the oven - cute little ones made 12 to a tray for this batch. 

Heart shaped Garlic-Onion Bagels Recipe by Successfully Gluten Free!

 I actually have never been a huge fan of egg salad, but the combination of the egg with just a touch of dill relish on a homemade onion bagel - toss on some micro greens or lettuce - and it's so delicious. These homemade gluten-free onion bagels have quickly become a favorite. They're so versatile - perfect for breakfast, lunch or dinner! Also, it's a great meal to make with the leftover dyed Easter eggs. Enjoy! 

Delicious egg salad on bagel sandwich, assembled with freshly made GF onion bagels. 

Egg Salad on Homemade Onion Bagels

Prepare hard-boiled eggs. This recipe is for 6 hard-boiled eggs, but it can easily be adjusted. Once they've been boiled and then rinsed in cold water, transfer them to cool complete in the refrigerator. 

Prepare a batch of delicious homemade onion bagels. This recipe can be piped to make two pans of 12 mini bagels, if you like a smaller bagel. Or, you can pipe them larger. I find it's a very forgiving recipe in terms of bagel size, just cook them to a nice golden brown. Also, please use rapid-rise/quick yeast! 

Fresh from the oven - 24 small-sized onion bagels. Yum!

To prepare the egg salad, chop together using a pastry cutter: 

6 hard-boiled eggs, peeled & rinsed (to remove any excess shell)

2-3 Tbsp mayonnaise (or more, to taste)

2-3 tsp dill relish (if you don't have any pickle relish, you can finely mince dill pickle and add 1 Tbsp)

salt & pepper, to taste

Rinse and dry:

micro-greens (like arugula) OR greens of your choice

Assemble your onion bagel sandwich by slicing the bagel in half and topping with egg salad and fresh greens. You can toast the bagel, if desired. I usually don't toast freshly made bagels, but do toast the leftover bagels that have been sliced and frozen.  Enjoy!  

Egg salad with greens on a homemade GF onion bagel with mini baked smashed potatoes on the side. (boiled mini potatoes, smashed each with the bottom of a glass, drizzled with olive oil, topped with salt & pepper and roasted at 425 F until golden)

Egg Salad on Homemade Onion Bagels Recipe by Successfully Gluten Free!

 Oh my goodness, I love bagels.  I've shared many of my favorite bagels, but I'm always interested in trying new things and coming up with fun new twists.  While these may look like pumpernickel and rye, these are, in fact, chocolate and vanilla swirl bagels.  Absolutely delicious toasted with cream cheese.  They're a bit tricky to pipe, but not too difficult.  And you end up with such cute bagels at the end of it! Yum!  Enjoy!

Swirled GF chocolate-vanilla bagels.  

These are so fun and delicious - and they only use honey plus the little bit of sugar in the mini chocolate chips to sweeten. Bonus! 

Chocolate and Vanilla Swirl Bagels

Preheat oven to 350 F. Line two baking sheets with parchment paper. 

Mix together gently, and set aside to rise until puffy:

1 1/4 cup warm water

6 Tbsp honey

1 Tbsp rapid-rise/quick yeast

In a large bowl, whisk together: (It's important to mix dry ingredients separately in GF baking to avoid clumping)

2 cups tapioca starch

1 1/2 cup brown rice flour

6 Tbsp potato starch

1 Tbsp xanthan gum

1 1/2 tsp salt

In a mixer combine: 

3 eggs

6 Tbsp oil

2 tsp vanilla bean paste

yeast mixture, from above

flour mixture, from above

Beat on low, just to combine, then beat on medium to medium-high for 2-3 minutes, until nice and smooth.  

Remove half the batter, and put it in a large freezer ziploc.  (If you feel confident, you can try to place the dough along one half of the ziploc, and then you'd add the chocolate dough along the other side.  You want to end up with half and half batter in a large freezer ziploc.  The method I describe here uses extra freezer ziplocs to more confidently ensure you have the batter half and half in the final bag before piping your swirled bagels.) 

In the remaining batter, add and mix 45-60 seconds, scraping down the mixer a few times: 

1/4 cup dark cocoa powder

1/4 cup mini chocolate chips

1 Tbsp milk or water, to help thin the batter a bit since you're adding cocoa powder

Place the chocolate batter in another freezer ziploc.  

Snip the corners ~1" off each of the bags.  Place them side by side into corner of a new large freezer ziploc.  As evenly as you can, squeeze the batters into the new freezer ziploc so you have a half and half bag of dough.  Cut 1/2" - 1" from the corner of your new bag.  

Half and half batter, ready to pipe swirl bagels.

Pipe the swirl bagels onto the prepared parchment paper, twist/turn your ziploc bag as you pipe each circle, to help get add more swirl into your half and half bagels.   The batter is thick to pipe, so be patient.  You may find it's helpful to double bag your batter if your bags aren't strong.  

Piped onto two trays.You can see some messy piping, but that's okay, because you can smooth it out with warm water. 

You can use warm water to help shape and smooth the tops and sides of your bagels. I usually stretch them out a bit.

Use hands to brush/wipe warm water onto the bagels.  You can also help reshape them or smooth them, as needed.   Let the bagels rise ~30 - 40 minutes in a warm location, until puffed, but not quite doubled.  I find I usually end up piping 2 trays of bagels with approx 10 per tray.  It's not an exact science and making GF bagels is definitely a bit more finicky than when you can roll and shape by hand.  

Risen bagels!

Ready to bake!

Bake bagels at 350 F for about 25-30 minutes, until the vanilla part of your bagel is a nice golden brown.   Remove to cooling racks.  Enjoy with cream cheese for a yummy treat!

Bagels once cooked - the vanilla sides will be nicely browned. 

Tray number 2, ready to move to wire racks.

Once they're out of the oven, remove to a wire rack to cool.

They slice open neatly once cooled - and toast up nicely.

Topped with cream cheese. Yum!

Chocolate Chocolate-Chip Vanilla Swirl Bagels Recipe by Successfully Gluten Free!

 Oh my goodness, these are SO delicious.  I've shared them with several friends now, and they all have raved over them.  The fresh ginger grated into the dough adds a wonderful extra bite to the bagels.  I even made a batch to trade for some fresh eggs with my pregnant friend since she found the fresh ginger helped her feel better.  You can make them with or without chocolate chips, as you prefer.  An absolutely delicious bagel! Enjoy!

Fresh Gingerbread Bagels - just out of the oven! 

Fresh Gingerbread Chocolate Chip Bagels - a new favorite!!!

Gingerbread (chocolate chip) Bagels

Makes ~18-24 depending on size

Line 2 baking pans with parchment paper or silicone liners.  Preheat oven to 350 F (you can wait and do this later, but I like to do it now because it helps the top of the oven become a nice, warm location for the bagels to rise).  

Combine in a 2 cup measuring cup and set aside to rest 5-10 minutes: 

1 1/4 cup warm water

1/4 cup molasses

2 Tbsp maple syrup

1 Tbsp rapid-rise/quick yeast

In a large mixer, combine the following (it's important to mix the dry ingredients first in gluten-free baking to avoid clumps): 

2 cups tapioca starch

1 1/2 cup brown rice flour

6 Tbsp potato starch

1 Tbsp xanthan gum

1 1/2 tsp salt

2 tsp fresh grated ginger

1 tsp ground ginger

2 tsp ground cinnamon

1/2 tsp ground allspice

1/4 tsp ground cloves

Once your yeast mixture is ready, add to the dry ingredients: 

yeast mixture, from above

6 Tbsp oil

3 eggs

Beat on low, then medium speed 3-4 minutes, until batter is nice and smooth.   Add and mix in, if desired: 

1/4 - 1/2 cup mini chocolate chips (optional)

Scoop the batter into a large freezer ziploc bag.  Cut off 3/4" - 1" off of a corner of the bag and pipe bagels onto prepared parchment-lined baking sheets.  You can make them as small or large as you like.  I tend to have a few oval-shaped bagels, just to make them fit.  You can use 3 baking sheets, if preferred. 

Wipe/brush the top of the bagels with warm water.  Let rise ~30 minutes until nicely puffed, but not doubled in size.  

After piping, smooth the tops with water and let rise.

Chocolate chip bagels, piped and ready to have some water smoothed on top.

They puff, but don't fully double in size.  Make sure to wet them before rising or the tops can dry out too much and inhibit the rise.

Bake at 350 F for ~25-30 minutes, until you can tell they've gotten a bit browned on the top.  It's always tricky when there is molasses in the batter, but I find they're usually done in this period of time.   Let rest a minute before moving onto cooling racks to cool.  

These gingerbread chocolate chip bagels are delicious warm.  We love them plain, or toasted with a little cream cheese.  Slice and freeze leftovers.  They reheat perfectly in a toaster oven.  Enjoy!!!

Fresh from the oven!  I let them rest on the racks a minute or two before transferring to cooling racks. 

Slicing before freezing.  These are so yummy!

Gingerbread (Chocolate Chip) Bagels Recipe by Successfully Gluten Free!  

 These onion bagels are a fun savory bagel.  They'd be delicious topped as a smoked salmon bagel or just with cream cheese.  These are made and risen the same way as many of my savory bagel recipes, so you can look at those for extra pictures of the piped bagels and rising bagels.  Some of our favorite savory bagels are the everything bagel, the poppy seed bagel, the garlic & poppy seed bagel, the flavorful hearty bagel, and the jalapeno cheddar bagel.  I've posted plenty of sweet flavors, too!  Enjoy! 

Fresh from the oven - tasty onion bagels.

Onion Bagels

Makes ~18-24 bagels depending on size of bagel piped

Line two baking sheets with parchment paper.  

In a measure cup, combine the following and let rest 5-10 minutes: 

1 1/4 cup warm water

6 Tbsp honey

1 Tbsp rapid rise/quick yeast

In a mixer combine: 

2 cup tapioca starch

1 1/2 cup brown rice flour

6 Tbsp potato starch

1 Tbsp xanthan gum

1 1/2 tsp salt

2 Tbsp dried onion flakes (dried minced onion)

1-2 tsp onion powder (adjust depending on how strong you like your onion flavor)

For an even stronger onion flavor, finely mince or grate 1-2 Tbsp fresh shallots

Add and beat thoroughly for 3-4 minutes: 

yeast mixture, from above

6 Tbsp oil

3 eggs

Scoop into a large ziploc bag.  Cut 3/4" - 1" off the corner.  Pipe bagels onto prepared, parchment-lined baking pans.  I sometimes have to make ovals just to fit in all the bagels on two pans. Use 3 pans, if preferred.  

Brush/wipe the tops of the bagels with warm water.  Mix together and sprinkle on top of the bagels: 

1 tsp dried minced onion

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp dried chives

1/4 tsp salt

OR 

Use the Trader Joe's "onion salt" blend to top.

Let rise in a warm location for ~30 minutes until they've puffed up, but not doubled in size.  

Bake at 350 F for ~20-25 minutes, until bagels are nicely golden brown.  Too pale in color, and they'll sink/collapse a bit after you remove them from the oven.  Let rest a minute and then remove to cooling racks to cool.  

These are delicious with cream cheese & salmon, cream cheese, or used as a sandwich roll.  Once cooled, you can slice and then freeze leftovers.  They reheat perfectly in a toaster oven.  Enjoy! 

Onion Bagels Recipe by Successfully Gluten Free!

Chocolate Chip Bagel Sticks

We love bagels around here.  Usually I make savory bagels, but every so often we make a sweeter version.  These are fun and delicious for snacking.  My kids LOVE bagel sticks.  They like they better than round bagels!  However, you can also pipe these into mini bagels and they work perfectly well.  Leftovers freeze nicely, so they are a great snack in a school lunch.  Enjoy!

Fresh out of the oven - mini bagel sticks!  Perfect for snacking!

Chocolate Chip Bagel Sticks
Makes 3 trays of bagel sticks (about 36, depending on piping)


Preheat oven to 350 F.  Line 3 cookie sheets with parchment paper or silicon mats.

In a small bowl, combine and let rest 5 minutes, until nice and puffy:
1 1/4 cup warm water
6 Tbsp honey
1 Tbsp rapid-rise yeast

Add to yeast mixture:
3 eggs
6 Tbsp oil

In a mixer, combine:
2 cups tapioca starch
1 1/2 cups brown rice flour (or sprouted brown rice flour or combination of sorghum & brown rice flour)
6 Tbsp potato starch
1 Tbsp xanthan gum
1 1/2 tsp salt

Beat dough for 2-3 minutes, until nice and smooth.   The dough should be thick, but still soft enough that you would be able to pipe in a ziploc bag - if necessary, add an extra tablespoon or two of water.  I find when I make larger batches of bagels, sometimes I end up with more flour when measuring a cup at a time than when I use a 1/3 or 1/2 cup measuring cup in smaller batch recipes.

Add and mix in:
1/2 cup mini chocolate chips

Put bagel dough in a large freezer ziploc and cut off about 1/2" from a corner.  Pipe sticks or mini bagels onto parchment paper lined pans.  I usually make the bagel sticks about 4-5" long and bagels of a similar size. I find I can sometimes fit all the bagel sticks onto two pans, but I definitely need 3 pans if making both bagels & bagel sticks.

Using your hands or pastry brush, gently brush/wipe tops of bagels/bagel sticks with warm water.  Let rise in a warm location ~30 minutes, until puffed up, but not quite doubled in size.

Bake at 350 F for ~20 minutes, until nicely browned.   Remove to a cooling rack.  Once cooled, you can slice and freeze any you won't eat right away.  They reheat perfectly in a toaster oven.  Enjoy!!!

Chocolate Chip Bagel Sticks, piped out to rise.

My daughter helped with the mixing (I did the piping).

Yum! 

My New Favorite Versatile Rolls

I'm always experimenting with my bread and rolls, tweaking a bit here, a bit there, until I find something wonderful.  These are something wonderful!  They're light, chewy, have a great texture but no nuts or seeds, and can be piped into whatever shape you desire!  I've made them as dinner rolls, sandwich buns (or bagels) and hotdog buns.  We've served them with butter, jam, ham & cheese, toasted with garlic butter, covered in condiments with sausages and hotdogs.  All have been delicious.   And, they travel well.  I've made them, frozen them sliced, then made sandwiches on the frozen buns that we brought on a car trip.  They worked perfectly!  One of my favorite versatile roll recipes. Enjoy!

Yummy rolls made for Canadian Thanksgiving.  I made them the day before, then heated them on a pan with a bit of foil on top just before serving - they were perfect! 

Rolls piped into bun-shape - great with sausages or hot dogs. 

Nice, airy, with a great texture thanks to the steel-cut oats and onion flakes

My New Favorite Versatile Rolls
Makes ~15-20 (depends on how you pipe them out)

Mix together and let rest 5 minutes:
1 3/4 cup warm/hot water
6 Tbsp honey
3-4 tsp rapid-rise yeast

In a mixer, combine dry ingredients:
2 cups tapioca starch
1 1/2 cup brown rice flour
6 Tbsp potato starch (not potato flour)
3-4 tsp xanthan gum
1 1/2 tsp salt
2 Tbsp dried onion flakes
1/2 cup GF steel cut oats (I like the Bob's Red Mill variety)

Add to dry ingredients and slowly mix, then beat at medium to medium-high speed 3 minutes:
yeast mixture from above
3 eggs (OR 2 egg whites + 2 eggs)
6 Tbsp oil (I love using avocado oil)

Scoop batter into a freezer ziploc.  Cut off a corner of the bag and pipe desired shapes/sizes onto 2 parchment-paper lined cookie sheets.

Spritz the rolls with a little bit of water and let rise ~30-40 minutes in a warm location.
Bake at 350 F for ~20-25 minutes, until they're a nice medium-brown color.

Remove from pans and let cool on wire racks.  These make perfect sandwiches, are great alongside soup, can be used as hot dog buns, taste nice with pulled pork, and taste great with cream cheese, like a bagel.

These are wonderful fresh!  I've also made them the day before, left them in a tupperware on the counter overnight, and they were good as new the next day.  Reheated with a bit of aluminum foil over-top, and you'll have perfect rolls for a dinner party.  They freeze well, too.  I like to slice them before I freeze them, so I can use them for school lunches. I've made sandwiches on the frozen buns that we took on a car trip, and they were perfect because the rolls aren't crumbly, which is ideal in a car!  Enjoy!

Rolls piped into bagel shape, leaving a little hole in the center.  They're great toasted with onions & chives cream cheese.   I use these for lunches with ham & cheese, or just warmed with butter. 

A yummy turkey & veggie sandwich made on one of the delicious rolls! 

Garlic (& Poppyseed) Bagels & Bagel Sticks - Gluten-Free and Easy!

Gluten Free Garlic and Poppyseed Bagel Sticks and Bagels are a hit around here!  I have little kids, and little kids can sometimes be picky.  They will suddenly refuse to eat things they ordinarily love.  This pickiness is how I ended up piping what were going to be mini bagels into bagel sticks.  Identical in taste, the new shape transformed them into something fabulously new.  The bagel sticks were raved over!  I've been making them regularly ever since.  They even work well for little lunchtime sandwiches when we're not in the mood for some delicious smoked salmon and cream cheese (we are usually in the mood for smoked salmon and cream cheese, but it's not always in the refrigerator).   These bagels/bagel sticks are SO easy to whip together in your mixer and pipe out on a pan.  Enjoy!

A fresh toasted mini garlic poppyseed bagel with cream cheese. Yum! 

This recipe can make a lot - I often lose count because it depends on how you pipe them out, but I love making a mix of mini bagels and bagel sticks.  My little girls and my mom LOVE the bagel sticks. 

Garlic (& Poppyseed) Bagels and Bagel Sticks! 
Makes ~30 bagel sticks

Preheat oven to 350 F.  Line 2-3 cookie sheets with parchment paper or silicon mats.

In a small bowl, combine and let rest 5 minutes, until nice and puffy:
1 1/4 cup warm water
6 Tbsp honey
1 Tbsp rapid-rise yeast

Add to yeast mixture:
3 eggs
6 Tbsp oil

In a mixer, combine:
2 cups tapioca starch
1 1/2 cups brown rice flour (or sprouted brown rice flour)
6 Tbsp potato starch
3 3/4 tsp xanthan gum
1 1/2 tsp salt
1 1/2 - 2 Tbsp dried garlic flakes
1 Tbsp poppyseeds (optional) 

Beat dough for 2-3 minutes, until nice and smooth.   The dough should be thick, but still soft enough that you would be able to pipe in a ziploc bag - if necessary, add an extra tablespoon or two of water.  I find when I make larger batches of bagels, sometimes I end up with more flour when measuring a cup at a time than when I use a 1/3 or 1/2 cup measuring cup in smaller batch recipes.
Put bagel dough in a large freezer ziploc and cut off about 1/2" from a corner.  Pipe sticks or mini bagels onto parchment paper lined pans.  I usually make the bagel sticks about 4-5" long and bagels of a similar size. I find two pans works for making all bagel sticks, and you'll need 3 pans if you make both bagels & bagel sticks.

Using your hands or pastry brush, gently brush/wipe tops of bagels/bagel sticks with warm water.  Let rise in a warm location ~30 minutes, until puffed up, but not quite doubled in size.

Bake at 350 F for ~20 minutes, until nicely browned.   Remove to a cooling rack.  Once cooled, you can slice and freeze any you won't eat right away.  They reheat perfectly in a toaster oven.  Enjoy!!!

A delicious garlic bagel stick with cream cheese.  

Pumpkin Bagels made with REAL pumpkin!

Fall and pumpkins are starting to arrive!  What a great way to combine two of my favorite foods. Anyone who knows me knows I love bagels.  I've posted eleven bagel posts so far. This pumpkin bagel recipe will make a dozen, and one more, which is sure to come, will make a proper baker's dozen.   This recipe works best for making small-sized bagels, because of the combination of fresh pumpkin with the other ingredients.  They're great with a pumpkin pie cream cheese (recipe below), too.  Enjoy the fresh fall pumpkin by making up your own pumpkin puree, or use 100% canned pumpkin in this recipe.
I also include a list of all my pumpkin recipes linked from the pumpkin puree & pumpkin seeds post. Enjoy!

Fresh gluten-free pumpkin bagels, ready to eat!

Pumpkin Bagel with Spiced Pumpkin Cream Cheese (below)

Pumpkin Bagels made with REAL pumpkin (cream cheese recipe follows)
Makes 8 - 12 bagels (depending on size you make them)

Preheat oven to 350F.  Line two baking sheets with parchment paper or silicon mats.

Mix dry ingredients in a mixer:
1 1/2 cup brown rice flour
1 1/2 cup tapioca starch
1/2 cup potato starch
1/4 cup brown sugar
2 tsp quick/rapid-rise yeast
2 1/2 tsp xanthan gum
2 tsp cinnamon

1 tsp baking powder (optional, but I find it really helps the rise)
1 tsp salt

Add and beat mixture for 4 minutes (it will look crumbly initially, and then hold itself nicely together after it mixes a couple minutes): 
1 cup 100% pumpkin puree (canned or fresh)
3 eggs
4 Tbsp oil
1 tsp apple cider vinegar

*** This dough will be a lot thicker than my ordinary bagel recipe, but resist the temptation to add more liquid.  The pumpkin puree adds quite a bit of water to the dough, and if you add extra water the bagels will flatten while cooling.***

Use wet hands, form plum sized balls and then make a hole in the center.  You can use extra water to smooth these nicely.  Depending on the consistency of my pumpkin (some are wetter, some thicker), I've sometimes been able to pipe these into large bagels.  It's easiest to just form by hand wetting hands between each bagel.  

Let bagels rise 30-40 minutes in a warm location.  You can place an upside down cookie sheet on top of your cookie sheet to help them while rising. (I put mine on top of the oven).

Bake at 350F for 20-28 minutes (depending on size).

Cool on a cooling rack.  These are great hot fresh, or toasted with pumpkin pie cream cheese (below).  Slice and freeze any extras.  They reheat perfectly in a toaster oven.  Enjoy!

Pumpkin Pie Cream Cheese
You can adjust the spices to your personal taste.  Either use pumpkin pie spice, or a little of the spices listed here plus the brown sugar and pumpkin puree.
Mix together:
1/2 container cream cheese (~4 oz.)
3-4 Tbsp 100% pumpkin puree (canned or fresh)
2 Tbsp brown sugar
1/2 tsp cinnamon
pinch nutmeg
pinch cloves
pinch allspice
pinch ginger

Flavorful Hearty Bagels

Making tasty gluten-free bagels is surprisingly easy. Every time I whip some up, I'm constantly amazed at how delicious they are without the traditional boiling required by non-GF bagel recipes.  These tasty bagels are filled with seeds of all kinds.  The variety of seeds add a wonderful nutty crunch and flavor to these bagels. They're great toasted with cream cheese - or just plain fresh out of the oven!  You can even slice and fill with sandwich toppings, too.  Like a hearty bread.  Enjoy!

Piping hot and ready to eat. 

Flavorful Hearty Bagels

Makes 8 bagels

Line 2 cookie sheets with silicon mat or parchment paper.

In a 2 cup measuring cup mix and let rest 5 minutes:

2/3 cup warm water

4 Tbsp honey

2 tsp rapid rise yeast (quick-rise yeast)

Add to yeast mixture:

2 egg

4 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):

1 1/3 cup tapioca starch

1 cup brown rice flour

4 Tbsp potato starch

2 1/2 tsp xanthan gum

1 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.

Add and let mix until seeds are evenly spread: 
1-2 Tbsp poppyseeds
1-2 Tbsp pumpkin seeds
1-2 Tbsp sunflower seeds
1/2 - 1 Tbsp sesame seeds

Put batter into a Ziploc (I like the freezer bags because they’re stronger).  Cut ¾” – 1” off one corner.  Pipe 4 bagels onto each 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.  Wet bagels even if you don't re-shape them.

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

Pipe out and use wet hands to smooth bagels.  Even if you don't want to reshape the bagels, brush with water.  They'll puff up, but not quite double in size as seen on right.

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 from the oven!