Grain Free Boiled Bagels!

Since I have been making bagels nonstop lately it felt right to bring back my tried and true grain free bagel recipe! This one is pretty incredible especially considering the ingredients used!

To get the delicious chewy texture a bagel should have boiling is required. So I made absolute sure that this variation could be boiled just like regular bagels. Making these is a ton of fun! You’ll feel like you aren’t missing out on a thing.

Yeast

Any brand will do for this recipe! Just make sure its labeled as Quick Rise or Instant (or any other words meaning the same thing!)

Double Acting Baking Powder

If you need to make these bagels corn free to use a corn free version of standard baking powder. I do not believe there is a corn free version available of double acting baking powder unfortunately. Double does typically work best- but these bagels will still turn out great even if you are unable to use it.

Removing the bagels from the boiling water

Boiling the bagels may seen intimidating but I promise its really easy! I have one of those spider strainers/skimmers. Its perfect for gently lifting the boiled bagels out of the hot water. Using tongs probably will not work- as the dough could break! I would definitely buy a spider strainer or another small strainer to use or else you could run into issues.

Grain Free Bagels

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Yield: -6+

Author: Brittany Angell

( 0 reviews )

Prep time: 15 MinInactive time: 30 MinTotal time: 45 Min

These bagels are the real deal. The texture will take you back to your gluten-eating days. Just like traditional bagels, they are boiled before being baked. They are fun to prepare and are perfect to make and freeze. You could even use this dough to make bagel dogs if you wanted to!

IngredientsUSMetric

• 256 grams lukewarm water
• 1 tablespoon instant yeast
• 1 tablespoon coconut palm sugar
• 108 grams coconut flour
• 129 grams potato starch or sweet potato starch
• 2 tablespoons potato flour
• 1 tablespoon xanthan gum or guar gum
• 2 teaspoons double-acting, aluminum- free baking powder
• 48 grams Spectrum vegetable shortening
• 2 large eggs
• Egg wash: 1 large egg + 1 tablespoon water whisked
• Topping(s) of choice, such as coarse sea salt, sesame seeds, or dried onions (optional)

Instructions

1. Preheat the oven to 375 degrees to warm it up as a “hot box” for the dough to proof. Line a baking sheet with parchment paper.
2. In a small bowl, combine the lukewarm water, yeast, and sugar. Mix and set aside for 10 minutes while you prepare the rest of the ingredients.
3. In the bowl of a stand mixer, using the whisk attachment, mix the coconut flour, potato starch, potato flour, xanthan gum, and baking powder until blended.
4. Add the shortening, eggs, and yeast mixture. Mix on high speed for a few minutes until a slightly tacky dough forms.
5. Oil your hands and divide the dough into 5 or 6 equal portions. Roll each portion between your hands to form a ball, and then use a well- oiled thumb to create a hole in the center. Make the hole large (as I did in the photo), because when the dough rises, the hole will close in quite a bit! Re-oil your hands as often as needed to prevent the dough from sticking.
6. Place the shaped bagels on the prepared baking sheet. Cover with a kitchen towel.
7. Turn off the oven and place the covered baking sheet in the warm oven to proof for a total of 30 minutes. Leave the oven door open a crack for the first 15 minutes, and then close the door for the last 15 minutes.
8. Meanwhile, bring a large pot of water to a boil.
9. After 30 minutes of proofing, remove the bagels from the oven. Preheat the oven to 375 degrees.
10. It’s time to boil the bagels! Using a large spoon, gently drop a bagel into the rapidly boiling water for 12 to 14 seconds total. Flip it once halfway through the boiling time. Remove and place on the baking sheet. Note: Be careful not to leave the bagels in the water any longer than 14 seconds, or they may start to get soggy and fall apart.
11. After boiling all the bagels, whisk the egg and water together in a small bowl to make the egg wash. Paint a little egg wash over each bagel and then add any toppings, if using.
12. Bake the bagels for 23 to 25 minutes, until beautifully golden and firm to the touch.
13. Remove and enjoy! Store in a sealed bag or container or freeze for another day.

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