Marble Rye Gluten Free & Vegan Bagels

This recipe is REVOLUTIONARY! You will not believe how amazing they turn out. The flavor is so spot on to rye/pumpernickel. They are chewy & all around amazing. I shared them with some friends and family that are not even gluten free & they were blown away. We love them especially for bagel breakfast sandwiches.

If you are not vegan you must try them toasted with Swiss, Corned Beef & a Fried Egg.

Out of all my bagel recipes this one is the most time consuming as it requires making two different doughs. But- if you would like to split up the work its possible to make the dough’s one day & stick them in the fridge for up to 3 days!! The fridge will do all the work in slowly developing/proofing the yeast. Then all you need to do is shape, boil & bake. You can skip the oven proof entirely if you use the fridge method.

Lets go over the ingredients!

Better Batter Gluten Free Orginal Blend

This flour blend continues to amaze me. It can do so many things better than most other blends that I have tried. As a result its extremely popular. Usually its available on Amazon and at Walmart. Lately I have been ordering it from the Better Batter website directly. When they sell out- they tend to restock pretty quickly. Check back within a day or two if they are sold out when you look. I buy it in bulk now (20 lbs at a time) as I cant risk running out. I use it in too many recipes that we love.

What if you cant get your hands on it? This may be the case if you live outside the US. My friend Nichole from Gluten Free on a Shoestring has figured out a mock recipe for better batter. Her version should work great in this recipe! The owner (Naomi) of better batter has confirmed that the mix is similar to the official version.

Better Batter so kindly offered me a 35% off promo code to share with all of you! This can be used as often as you would like for every single purchase made directly on BetterBatter.com Use the code: BakingAngell35

Expandex

This bread is truly only possible because of the magic of expandex. It is a modified form of tapioca starch that was formulated to improve gluten free baking. The word Modified tends to worry people- so let me explain further. Essentially they studied tapioca and removed portions of it leaving only the parts that would allow for it to cause amazing elasticity (aka its name) in gluten free recipes. This flour allows me to get an incredible rise with everything I use it in. It traps the air bubbles in the dough just like regular flour with gluten does! Its honestly incredible. If you eat any processed or store bought foods you have eaten many forms of modified starch. Its nothing new- its just semi new to the home baker. Its non gmo and I typically get it from the brand Judee’s on amazon. Under no conditions can you sub it out for another regular starch.

Outside of the US there is a product called Ultratex 3 I have not worked with it but from what I understand its comparable! I would use that in the exact same quantity as the expandex amount that I call for.

Buckwheat Flour

I have not worked with buckwheat a ton in recent years therefore I really have not done any brand comparison. Generally speaking the amount a flour is ground really makes a big difference in the asborption. BUT at the moment I couldn’t say if bobs red mill and Naturevibe botanicals Organic Buckwheat flour (which is what I used) will work exactly the same. It would be worth testing out- but if you aren’t a risk taker stick to the brands I have used exactly. You can purchase the one I used HERE.

Superfine Rice Flour

There is a very very big difference between regular rice flour & superfine. Superfine is ground- well super finely. This changes the absorption abilities of the flour dramatically. So its very important to use superfine is its called for! If you want to save some money & have an asian market near you I have found their rice flour to be excellent! It will not be labeled as superfine but its ground as finely as superfine.

If you want to order it online- I would suggest the brand Authentic Foods. Brown or white superfine rice flour will work interchangeably in this recipe (and in most).

Superfine Brown Rice Flour: https://amzn.to/3jt1q5b

Superfine White Rice Flour https://amzn.to/3jrMSmv

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.

Working with the Yeast

If you have not used your yeast recently (or its not new) and you would like to make sure its active then I would recommend warming your milk to a Luke warm temperature (no hotter) and mixing in the yeast and a portion of the sugar into it. Set it aside for 5-10 minutes. As long as it starts to bubble and froth you know its good to go. 

I use my yeast often and know its alive and well so I skip this step and throw everything in the mixing bowl all at the same time.

Proofing

When you proof the dough- it is not going to rise much if at all. That is ok! The goal is to help the dough develop some great bready flavor & to allow it to develop some air bubbles and yeast growth so that they bake properly. If you would like to make the dough ahead you absolutely can! Just place it in an airtight container in the fridge for 24-48 hours. After this you won’t even need to proof the dough- the fridge has done that work for you. Just shape, boil & bake!

Gluten free & Vegan Marble Rye Bagels

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Yield: 9 Large Bagels1x2x3x4x5x

Author: Brittany Angell

( 0 reviews )

Prep time: 25 MinCook time: 22 MinInactive time: 45 MinTotal time: 1 H & 32 M

IngredientsUSMetric

Pumpernickel Rye Portion of bagels

• 200 grams Better Batter Gluten Free Original Blend
• 90 grams Buckwheat Flour
• 94 grams Expandex
• 1 3/4 Tsp. Double Acting Baking Powder
• 2 Tbsp Unsweetened Cocoa Powder (14 grams)
• 2 Tsp Fast Acting/ Instant Yeast
• 1 1/2 tsp. Salt
• 1 tsp. Caraway Seeds
• 1 Tbsp Molasses (31 grams)
• 55 grams Oil (Avocado, Olive or Vegetable)
• 2 Tbsp Brown Sugar (24 grams)
• 220 grams lukewarm water

Plain Dough Portion of the bagels.

• 250 grams Better Batter Original Blend
• 40 grams Superfine Rice Flour (White or Brown)
• 85 grams Expandex
• 220 grams lukewarm water
• 2 Tsp Fast Acting/Instant Yeast
• 58 grams of Organic Cane Sugar
• 54 grams Mild Flavored Oil (avocado, vegetable ect.)
• 2 tsp Salt
• 1 Tsp Double Acting Baking Powder

Egg Wash

• 1 egg + 1 tbsp water OR Vegan Egg Wash: A light brushing of Vegan Mayo to give the bagels a little browning & to hold on to the toppings. If your mayo is extremely thick you can dilute it a tiny bit with water.

Instructions

1. Add to the bowl for a stand mixer the ingredients for the plain bagel dough: Add all of the flour (including the expandex), water, yeast, sugar, oil, salt and baking powder. Mix on low then high for 1-2 minutes until a smooth thick dough forms.
2. Turn off the oven & open it a crack for 5 minutes.
3. Oil a medium or large glass bowl. Place the prepared dough into it & cover with ceran wrap. Set aside.
4. Clean the mixing bowl to use a second time to make the rye bread dough.
5. Preheat oven 200 degrees. Line 1 large baking sheet with parchment & set aside.
6. Use the clean mixing bowl to make the rye portion of the bagels dough. Add to the bowl for a stand mixer all of the ingredients for the rye bagels. Mix on low then high for 1-2 minutes until a smooth thick dough forms.
7. Turn off the oven & open it a crack for 5 minutes.
8. Oil a medium or large glass bowl. Place the second round of prepared dough into it & cover with ceran wrap.
9. Place both bowls into the oven & set the timer for 45 minutes. Keeping the oven door open for about 5 minutes only then closing it.
10. After the 45 minutes remove the glass bowls from the oven. Turn the oven on to 400 degrees. Place a medium or large pot filled with water on the stove and turn the burner on to high to bring the water to a rapid boil.
11. Its time to shape the bagels: Liberally spray your counter with oil. Dump both bowls of dough onto the counter. Using an oiled knife cut the dough roughly into 1x1 inch cubes (See photos for reference). Clean the knife before cutting the second dough.
12. Pile all the pieces of dough (both kinds) into a mound randomly so that the mound will have a marbleized look to it when pressed together.
13. Press the dough together into a round - slapping the dough together as much as possible so that the pieces stick tight. If you used too much oil on your knife this could take some extra effort.
14. Slice this round into 9 pieces of equal size. Oil hands and roll each cut piece into a round ball. Again- making sure to press together all of the pieces of dough. Oil a finger and place it in the center of the round to create the hole of the bagel.
15. Place on the prepared bagels on the lined baking sheet.
16. When the water has come to a rapid boil in the pot- drop in no more than 2 bagels at a time. Boiling them for 45-60 seconds. There is no need to flip them in the water. Use a strainer to spider strainer to carefully & gently remove them from the boiling water and place them back on the prepared pan. Repeat with the remaining bagels.
17. Brush each boiled bagel with egg wash (regular or vegan). Place the baking sheet into the preheated 400 degree oven onto the middle rack. Bake for 21-22 minutes until golden brown and firm to touch. Store the bagels at room temperature in a sealed bag or container or freeze for another day.

Notes

Yeast

If you have not used your yeast recently (or its not new) and you would like to make sure its active then I would recommend warming your milk to a Luke warm temperature (no hotter) and mixing in the yeast and a portion of the sugar into it. Set it aside for 5-10 minutes. As long as it starts to bubble and froth you know its good to go. 

I use my yeast often and know its alive and well so I skip this step and throw everything in the mixing bowl all at the same time.

Proofing

When you proof the dough- it is not going to rise much if at all. That is ok! The goal is to help the dough develop some great bready flavor & to allow it to develop some air bubbles and yeast growth so that they bake properly. You may also do this by placing the dough into an oiled tightly sealed container and let is slowly cold proof in the fridge for 24-48 hours. If you make the bagels this way skip the warming of the oven step until the day you make them.

Warming Up the Bagels

Due to the boiling process & rice flour being used these bagels do get pretty firm once they fully cool (and by day 2!) This is pretty common with most boiled bagels due to the boiling process. Therefore I would recommend either freezing them all right away after baking to preserve their soft texture and microwave before eating. OR toast the bagels that are stored fresh.

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