Everything Bagels (gluten free)

A fresh from the oven gluten free bagel topped with everything seasoning. It's soft and chewy with a delightful onion-garlic-sesame-salted top. 

Yield: 6 bagels 

Time: 2 hours and 30 minutes  

Ingredients 

• 2 packets of instant dry yeast

• 1 cup lukewarm water

• 1 teaspoon blackstrap molasses

• 1 tablespoon honey

• 3 cups Cup 4 Cup multipurpose gluten free flour + more for dusting

• 2 ¼ teaspoon salt

• 1 tablespoon chia seeds

• 1 tablespoon psyllium husk powder

• 3 tablespoons extra virgin olive oil

• ½ cup lukewarm water

• 1 teaspoon baking soda

• 1 teaspoon blackstrap molasses 

• everything but the bagel sesame seasoning blend   

Instructions 

• In a mixing bowl fitted with a paddle attachment, add yeast, 1 cup lukewarm water, molasses and honey. Mix until just combined with a spatula. Allow the yeast to bloom for 10-15 minutes or until the yeast forms a layer of bubbles/foam at the top. 
• In a blender, add Cup 4 Cup flour, salt, chia seeds and psyllium husk powder. Pulse and blend until combined and until the chia seeds are fine. This should take only about 1 minute. 
• In the mixing bowl with the yeast, add your blended flour mixture, olive oil and 1/2 cup water. Mix until combined with a paddle attachment.
• Using a spatula form the wet dough into a ball at the bottom of the bowl and cover with a damp towel. Allow dough to proof for one hour.
• Dust a clean surface with Cup 4 Cup flour and dust dough so it isn't too sticky to handle. Be careful to not use too much flour. Form the dough into a flat rectangle about 1 inch thick. 
• Cut dough into 6 equal pieces using a bench scraper (or knife) and roll each piece into a ball. Poke a hole through the center of each ball and form into a bagel shape. 
• Place unbaked bagels onto a parchment lined baking sheet, and cover with a towel. Place in the refrigerator for 20 minutes. 
• In the meantime pre-heat oven to 450F and bring a large pot of water to a simmer. 
• After 20 minutes in the fridge, add baking soda and 1 teaspoon molasses into the pot of simmering water. Carefully add 1-3 bagels, depending on the size of the pot, into the simmering water (not boiling water). Be careful to not overcrowd the pot. With the water simmering, cook the bagels on one side for 1 minute, then flip, and allow the bagels to cook on its other side for 1 minute. Using a slotted spoon, carefully place the boiled bagels back onto the parchment lined baking sheet flat side down. Repeat until all bagels have been simmered on both sides. 
• Top each bagel with your desired amount of everything seasoning. 
• Bake bagels for 25 minutes at 450F or until golden brown. 
• Allow bagels to cool on a wire rack for 30 minutes before slicing. Enjoy! 

Recipe Notes: 

These bagels are best eaten right away or sliced and frozen until you're ready to eat them. Gluten free products often get hard or dried out as they sit. Psyllium husk powder is a weird ingredient but it makes all the difference in these bagels because it absorbs water and makes the bagels chewy. Don't skip it! Also, Cup 4 Cup flour is a must. If you use another gluten free flour blend, the recipe will not work unfortunately. Both psyllium husk powder and Cup 4 Cup multipurpose flour are sold at Whole Foods or on amazon.