I’m not sure why but making bagels at home has always intimidated me, but these secretly couldn’t be easier! I love making my own breads at home because I know EXACTLY what went into them— plus the bragging rights don’t hurt 😂 Top with some vegan cheese or ghee, a little tomato and a few slivers of onion for a perfect weekend brunch item!
From-Scratch Gluten Free Bagels
I’m not sure why but making bagels at home has always intimidated me, but these secretly couldn’t be easier! I love making my own breads at home because I know EXACTLY what went into them— plus the bragging rights don’t hurt 😂 Top with some vegan cheese or ghee, a little tomato and a few slivers of onion for a perfect weekend brunch item!
- 3.5 cups almond flour
- 1.5 cups tapioca flour
- 2 tsp baking powder
- 2 tbsp apple cider vinegar
- 1 egg
- 1 egg yolk (beaten)
- 1 tbsp honey
- 1 tsp Celtic salt
- Toppings of choice (I used poppy seeds, sesame seeds, course salt and chia seeds)
- In a large bowl, combine the flours, baking powder and salt in a large bowl.
- Bring a large pot of water to a boil. Once boiling, reduce the heat slightly and keep water at a gentle boil.
- Collect 2/3 cup of warm water and add it, with an egg, the honey and the vinegar, to the bowl of flours.
- Preheat the oven to 350 and line a baking sheet with parchment paper.
- Using your hands, combine your dough well. I recommend wearing gloves for this step!
- Divide the dough into your desired bagel size. Roll into balls and flatten with you hand. Use your finger to create a hole in the middle.
- Carefully drop 3 bagels into the boiling water until they float (around 1 minute). Remove with a slotted spoon and place them on a parchment-lined pan. Bake the boiled bagels at 350 F for 10 minutes.
- While baking, mix your desired toppings on a small plate. I used poppy seeds, sesame seeds, course salt and chia seeds.
- Brush the bagels with a beaten egg yolk, sprinkle with topping and return to the oven. Bake for an additional 15 minutes.
What do you think?