Love to brunch? Add these thin, gluten-free bagels to your spread. They’re the perfect brunch component because you can slather on cream cheese or jam, or you can make them into a breakfast sandwich. Don’t let the lengthy ingredient list scare you off—they’re actually quite simple to make! All in all, this recipe takes about 2 hours to whip up, but that includes rising time! Wake up, prep this recipe and come brunch time, you’ll have a glorious feast ready to go!
Makes 14
Recipe courtesy of Sarena Shasteen
Ingredients
Bagels
2 cups Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
1/4 cup corn starch
1/4 cup Bob’s Red Mill Pea Protein Powder
2 tsp. baking powder
1/2 tsp. salt
1 Tbsp. yeast
1/2 cup egg whites
2 Tbsp. apple cider vinegar
3/4 cup water, warmed to about 100 degrees F
1 Tbsp. olive oil
1 Tbsp. honey
Toppings
1 Tbsp. dried onions
1 Tbsp. poppy seeds
1 Tbsp. sesame seeds
1/2 tsp. coarse salt
1 tsp. garlic powder
1 Tbsp. water, for egg wash
1 egg white, for egg wash
Directions
- Line a sheet pan with parchment paper.
- In a stand mixer bowl, combine flour, corn starch, protein powder, baking powder, salt and yeast. Using a dough hook or paddle, add egg whites, vinegar, water, olive oil and honey and beat for 5 minutes. Then set aside for 15 minutes to rest.
- After 15 minutes, scoop out a 1/4 to 1/3 cup of dough for each bagel and place on prepared baking sheet. Wet your hands and gently flatten dough, leaving a small indentation in the center. Spray bagel tops with olive oil spray, cover with plastic wrap and set aside for about an hour for the dough to double in size.
- Preheat oven to 425 degrees F. Place a small pan of water in oven while it heats. The steam from the water will help keep the inside chewy while making the outside crusty.
- In a small bowl, combine topping mixture, leaving out the water and egg white.
- In a separate small bowl, combine water and egg white.
- After dough has risen, brush bagel tops with egg wash and sprinkle on topping.
- Bake for 20 minutes or until edges have started to brown.