Hello, gluten-free friends! It’s been far too long since I rallied for the ratios. This winter, albeit mild, was long. But, as the Romans said, ars longa, vita brevis.
I’m back. I’m baking. I’m cooking. And I’ve given The Wicked Good Vegan a bit of a pick-me-up in terms of style. I hope that it makes you happy and gets you in the mood to dive deep, dig in, laugh loudly, and live well. (And if this isn’t enough, then pop on over to Meals with Morri for even more gluten-free bagel recipes.)
It’s all about perspective.
Ryan was with his family for Easter weekend when I started testing this recipe. When I told him that I was making gluten-free bagels as a treat for my aunt, he said, ‘That sounds awful.’
I had no reply. Sometimes, that boy has no imagination.
I assured him that these wouldn’t be awful. I had a few (seedy!) tricks up my sleeve, and I knew that it could be done. Anything is possible, right?
So please approach this recipe with a deep breath, a calm mind, and a fresh perspective. These bagels are chewy on the inside and crispy on the outside. The dough is stretchy. They don’t fall apart when boiled.
There’s neither gluten nor gums in them. I wanted to keep them as close to my usual bagel recipe as possible. (If you’re looking for a vegan bagel recipe, then click here for The Best Bagel Recipe Ever.) I used ground chia and flax seeds instead of gums, because there’s just something about xanthan and guar that unsettle me.
It was bagels that first inspired me to start a blog, and it was gluten-free bagels that got me back into the swing of things.
So sit back, relax, and enjoy. Put the kettle on for coffee and make these at a leisurely pace one weekend morning, reading and sipping during the various rising stages.
Bagels are easy. And homemade gluten-free bagels aren’t awful.
Here’s what I used for my gluten-free flour mix. You may have an all-purpose one kicking around, or you may have different flours. Feel free to replace the buckwheat with millet or teff depending on your taste.
Even though the suggested flour:water ratio was 1.9:1, mine ends up just about 3:2. The beauty of ratios is easy substitution. If substituting more flours, keep the ratio of whole wheat to starch the same. (That’s 344:176, or just about 2:1.)
Gluten-Free Flour Mix for Bagels (makes 520 grams)
- 264 g buckwheat flour
- 80 g brown rice flour
- 48 g sweet rice flour
- 80 g potato starch
- 48 g corn starch
If you’re like me and like an everything bagel, there’s here’s the everything bagel topping mix recipe that I used.
And if you need a pointer about how to roll those bagels into shape, then check out the video below (and enjoy the smooth sounds of ‘Headless’ by Mighty Tiny!)
Finally, if you’re looking for more WGV Gluten-Free Ratio Rally posts, then check out:
- November 2011: Vegan Gluten-Free Pumpkin Pie with Pumpkin Seed and Ginger Topping
- July 2011: Vegan Gluten-Free Homemade Pasta, in Creamy Artichoke Tagliatelle
- June 2011: Vegan Gluten-Free Cardamom and Rose Water Cream Puffs (with Rad Whip!)
- May 2011: Vegan Gluten-Free Simple Scones with Clotted Cream and Strawberry Jam
- April 2011: Vegan Gluten-Free Apricot-Orange Bread
Vegan Gluten-Free Bagel Recipe
By May 2, 2012Published:
- Yield: 8 bagels (8 Servings)
- Prep: 55 mins
- Cook: 40 mins
- Ready In: 1 hr 35 mins
These bagels are chewy on the inside and crispy on the outside. The dough is stretchy. They don't fall apart when boiled.
- 520 g all-purpose gluten-free flour mix (See suggestion above.)
- 1 T chia seeds ground
- 2 T flax seeds ground
- 2 t yeast
- 1 1/2 c warm water
- 1 T vegan sugar
- 1 1/2 t salt
- 1 T oil
- 2 T baking soda
- In a large bowl, mix all ingredients except baking soda together. If using additions (dried blueberries, olives, etc.), then add now.
- Stir well to combine, then turn out onto a clean surface and knead for 4-5 minutes, until the dough is smooth and somewhat elastic. (Yes, the gluten-free dough will have some spring in its step.)
- Roll the dough into a ball. Using a sharp knife, cut into 8 equal portions, like you would pie slices.
- Roll each portion into a ball. Cover the balls with a damp kitchen towel and let rise for 20 minutes.
- After letting them rise, shape the bagels. Now, most gluten-free bagel recipes that I researched (actually, most bagel recipes in general!) instruct one to poke one's finger through the centre. I find this rather barbarian. Instead, you're going to roll the dough into a ring. (See the video above for a demo.)
- Place your dominant hand over one end of the dough. (It doesn't matter which end, although one may feel more comfortable than the other in the next step.)
- With your other hand, flip the rope over the back of your dominant hand so that the two ends meet up under your dominant hand's palm.
- Gently roll the two ends back-and-forth a few times under your palm to seal them. You may wish to roll them under 2-3 fingers, or to shape afterwards in order to make sure that the hole isn't too large.
- Repeat for remaining bagels.
- Place the bagels in a lightly floured surface and let rise, covered with a damp towel, for 20 minutes.
- While the bagels are rising, bring a large pot of water to the boil and preheat your oven to 425ºF (220ºC).
- At the boil, add your baking soda to the pot. This will help your bagels brown up in the oven. For browner bagels, add more baking soda.
- Once the bagels are risen, boil them 1-2 at a time (or more, once you've gotten the hang of it). To do this, use a spatula or large slotted spoon to lower each bagel gently into the water. Boil for one minute, then flip and boil for another minute. Very gently remove to a cornmeal-dusted baking sheet.
- If using a topping, dip the prettiest side of each bagel in the topping before placing topping-side-up on the baking sheet.
- Bake for 20 minutes, or until the bagels are uniformly golden brown.
- Let cool for a few minutes before cutting, spreading, and enjoying.