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–+ servings
Prep Time 30 minutes
Cook Time 30 minutes
Rising Time 1 hour 15 minutes
Total Time 2 hours 15 minutes
Servings: 8 bagels
Course: Bread

Ingredients
  

For the dough:
  • 4 cups gluten free bread flour I recommend King Arthur Gluten Free Bread Flour
  • 2 ¼ cups water 110℉
  • 1 Tbsp brown sugar packed
  • 2 tsp instant yeast
  • 2 tsp salt
For the water bath:
  • 8 cups water
  • 2 Tbsp brown sugar packed
  • 1 Tbsp sugar
For the toppings:
  • everything bagel seasoning, course sea salt, poppy seeds, or sesame seeds optional

Instructions
 

  1. In the bowl of a stand mixer fitted with a paddle attachment, combine all the dough ingredients. Or mix in a large bowl using a spoon. Mix until a sticky, batter-like dough forms, about 1 minute on medium speed.
  2. Cover the dough and set it aside for 20 minutes. The mixture will firm up slightly during this time and begin to look more like dough.
  3. Transfer the dough to a gluten free floured work surface. Gently knead the dough six to seven times. As you work, dust your work surface and the dough lightly with flour to prevent sticking.
  4. Transfer the dough to a lightly greased bowl, cover, and allow it to rise for 40 minutes, or until puffy. About halfway through the rising time, line two baking sheets with parchment paper and preheat your oven to 425°F with racks in the upper and lower third of your oven.
  5. On a gluten free floured surface, gently deflate the dough and knead five to six more times. Use additional flour as needed. The dough should be more pliable and still slightly sticky to the touch.
  6. Divide the dough into eight equal pieces and loosely shape them into balls.
  7. Poke a hole through the center of each ball, then rotate the dough around your index finger to stretch the hole until it is about 2" in diameter.
  8. Divide the bagels evenly between your lined baking sheets, cover, and let them rest for 15 minutes. After this rest, the bagels should be firmer and easier to handle.
  9. While your dough is resting, prepare the water bath. Bring the water, brown sugar, and granulated sugar to a gentle boil in a large, wide-diameter pan.
  10. Carefully pick up the bagels and gently transfer them to the simmering water. Boil about four bagels at a time if possible, ensuring the bagels have sufficient space to move around in the pot without overlapping. Increase the heat to bring the water bath back up to a gently simmering boil, if necessary. Cook the bagels for 30 seconds then flip them and cook 30 seconds more, until the bagels are puffy on all sides.
  11. Remove the bagels from the water and place them back on the baking sheet. While the bagels are still hot, sprinkle generously with the topping of your choice.
  12. Repeat the boiling process with the remaining bagels.
  13. Once all the bagels are boiled and topped, transfer them to the oven. Bake the bagels for 25 to 30 minutes until they are golden brown and the internal temperature reaches 200℉. Remove the bagels from the oven, and cool completely on a cooling rack.

Notes

If you prefer to not use gluten free bread flour, you can substitute wheat bread flour using the same measurement.
These bagels are best enjoyed the day they are baked. You can store leftovers individually wrapped in plastic wrap, at room temperature for up to 3 days. 

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