These no rise gluten free bagels are made with yeast, but are still ready in about 40 minutes from start to finish because, well, there’s no rise at all. It all happens in the oven. No planning necessary, and you can still have bagels!
Piping hot, fresh bagels are kind of like donuts. You don’t even realize how much you love them until they suddenly feel beyond reach.
That feeling of going into a bagel shop and coming out with a brown bag filled to the top with everyone’s favorite kind of bagel, still warm from the oven? Just because you can’t do that any more doesn’t mean you can’t have piping hot, fresh bagels—even if you haven’t planned ahead.
Whenever we have a sleepover guest at my house, whether it’s my niece and nephew or one of my kids’ friends, I feel like I simply must make a kid-friendly breakfast that’s still kind of impressive.
I can’t tell you how many times I’ve set an alarm for 5 am just to be able to get that done by the time the first child rolled out of bed. But with these no rise gluten free bagels, I need less than an hour and can even whip up a batch on a moment’s notice.
Although they don’t have to rise, these bagels do indeed have to be boiled in a molasses bath after shaping and before baking. No boiling, no bagels. It’s as simple as that.
I’m from New York and you’re just going to have to trust me. If you want an actual bagel and not just a roll with a hole, set some water to boil and nobody gets hurt.
How you “take” your bagel is like how you take your coffee. Everyone has a signature.
Whether you take your bagel with a schmear (cream cheese) or a pat of butter, and whether you’re an “everything” bagel sort or prefer yours plain, this no rise bagel recipe is heaven-sent.
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Prep time:Cook time:Yield:8 bagels
3 1/2 cups (490 g) Gluten Free Bread Flour,* plus more for sprinkling
2 teaspoons (6 g) instant yeast
2 tablespoons (25 g) granulated sugar
1 1/2 teaspoons (9 g) kosher salt
1 cup + 1 tablespoon (8 1/2 fluid ounces) warm water (about 95°F)
6 tablespoons (84 g) unsalted butter, at room temperature
Egg wash (1 egg at room temperature beaten with 1 tablespoon milk)
*BREAD FLOUR NOTES
1 cup (140 g) Gluten Free Bread Flour, as discussed more fully on pages 8 to 10 of GFOAS Bakes Bread, contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself) + 25 grams whey protein isolate (I use NOW Foods brand) + 15 grams Expandex modified tapioca starch.
Preheat your oven to 400°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside. In a medium-sized, covered saucepan, bring the water bath (6 cups of water, 1 tablespoon molasses and 1 teaspoon kosher salt,) to a boil over medium-high heat.
Make the dough. In the bowl of your stand mixer (or a large bowl with a handheld mixer with dough hooks), place the bread flour, yeast and granulated sugar, and use a handheld whisk to combine well. Add the salt and whisk to combine well. Add the water and butter, and mix on low speed with the dough hook(s) until combined. Raise the mixer speed to medium and knead for about 5 minutes. The dough is a smooth, enriched dough, but it is very thick. Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl. Cover the bowl with plastic wrap and place in the refrigerator to chill for 10 minutes to make the dough much easier to handle.
Shape the rolls. Remove the dough from the refrigerator, and transfer it to a surface lightly sprinkled with bread flour. Sprinkle the dough very lightly with more flour and turn it over on itself a few times until the dough is smoother. Using a bench scraper or sharp knife, divide the dough into 8 equal pieces. Shape the pieces into rounds of dough following the Directions for Shaping Small, Round Rolls, and place them on the prepared baking sheet about 2 inches apart from one another. Place a floured finger in the center of each round of dough, press down to the bottom and move around in a circular motion to create a hole that is at least 1 1/2-inches wide.
Boil the bagels. Place as many of the raw, shaped bagels in the boiling water bath as can fit without crowding and boil them for about 45 seconds total, turning the bagels over gently to ensure even boiling. Remove the boiled bagels from the water bath and return to the baking sheet. Brush the tops and sides with the egg wash and sprinkle with seeds if using.
Bake. Place the baking sheet in the center of the preheated oven and bake until the bagels are golden brown all over and the internal temperature reaches about 180°F (18 to 20 minutes). Remove from the oven and allow to cool briefly before serving.