Gluten-Free Oat Bagels

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gluten free
Recipe photo
Hands-on time:
Baking time:
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Yield: 8 bagels

Recipe photo

There's nothing like a warm, chewy bagel, crisp from the toaster and smeared with cream cheese. Sink your teeth into this gluten-free bagel with oats, flax, and a light kiss of molasses.

Gluten-Free Oat Bagels

star rating (1) rate this recipe »
gluten free
Hands-on time:
Baking time:
Total time:
Yield: 8 bagels
Published: 08/13/2013

Ingredients

Dough

Topping

Tips from our bakers

  • Don't want to make all the bagels at once? I don't blame you. Gluten-free yeast breads and such don't freeze well, unfortunately. My advice? Freeze the formed bagels before the second rise, so that you can thaw, let them rise, and bake fresh when you want more!

Directions

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1) Combine the first 8 dough ingredients in the bowl of your stand mixer and blend with the paddle attachment. Mix in the cheese.

2) Whisk the molasses, oil, vinegar, and egg in a separate bowl, and combine with the dry ingredients, scraping the sides of the bowl.

3) Add the water and beat for 2 to 3 minutes on medium-high speed.

4) Scrape the sides of the bowl, cover, and allow the dough to rise for 1 to 1 1/2 hours, until it's significantly increased in volume. It won't double in size.

5) Divide the dough into 8 pieces and dust a parchment-lined sheet pan with cornmeal.

6) Dust your hands and work surface with some tapioca starch or gluten-free flour, and roll each piece into a 6" log. Form each log into a circle, pinching the ends to seal.

7) Place shaped bagels onto the prepared baking sheet. Spray or brush with a mixture of baking soda and water, using about 1/4 teaspoon baking soda to 1 cup water.

8) If you're topping your bagels with seeds, then turn them over into a pile of seeds on your work surface. Press gently, so the seeds will stick to the dough. Place the bagels back on the baking sheet, cover them, and allow them to rise for another hour, or until puffy.

9) Bake the bagels in a preheated 400° oven for 25 to 30 minutes, or until they're golden brown.

10) Cool on a rack completely before wrapping or serve warm. The bagels are best eaten by the second day (see dough freezing tip to the left).

Yield: 8 bagels

Reviews

1
  • star rating 02/11/2014
  • Pat from Michigan
  • Is there anything that could be substituted for the oats? I and many gluten free people react even to gf oats unfortunately but I would love to make the bagels.
    We haven't tested this recipe without the oats, but you might consider using the GF flour blend for the oat amount. We'd love to hear what the results are - happy GF baking! Irene@KAF
1
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