Are you ready to have some fun? Making bagels will bring smiles during the shaping and boiling and grins during the eating! These are chewy without being overly dense, brown and have a shiny crust, just like a traditional bagel. My students always marvel at the process and enjoy eating the finished product. And they always ask for seconds! [Editor’s Note: As do I! Shari’s bagels are some of my favorites in town. Also, be sure to check out our feature on Actively Northwest, where we also shared this recipe!]
Who doesn’t love a good bagel? Breakfast, lunch, snack, even as a road trip bite, these are so versatile!
Prep Time: 15 minutes
Rise time: 1 hour
Baking time: 25 minutes
Yield: 8 bagels
- 3 ½ cups or 500 grams of Pamela’s Gluten-Free Bread Mix
- 2 ¼ teaspoons yeast
- Pinch of sugar
- 1/3 cup warm water
- 1/4 cup olive oil
- 1 cup warm water (yes, there are two separate amounts of warm water)
- 1 tablespoon poppy seeds
- 2 tablespoons sesame seeds
- Canola oil for shaping
- Preheat oven to 400 degrees
- Combine yeast, pinch of sugar and 1/3 cup warm water in large bowl of stand mixer. Mix with fork or rubber spatula until dissolved. Allow to sit for a few minutes until it starts to form bubbles.
- Add remaining ingredients, except oil for shaping.
- Using balloon whisk attachment, mix for 3 minutes (use a timer to make sure you really mix for 3 minutes). Scrape bowl occasionally.
- Line cookie sheet with parchment paper or silicone baking liner such as Silpat. Oil the parchment paper.
- Spread oil all over a 1/2-cup measuring cup and your hands—inside and out of both. Scoop 1/2 cup lump of dough onto Silpat (or parchment paper) and gently shape into ball, then grease pointer finger and poke hole in middle. Move your finger in a circle in the hole, stretching the hole until the bagel looks like a bagel. Repeat with rest of dough.
- Allow to rise in warm place for 1 hour.
- Gently place risen bagels into large pot of boiling water. (Recommended boiling four bagels at a time.) Boil for 30 seconds, turn over and boil for 30 more seconds. Remove with a skimmer and place back on the parchment-lined baking sheet.
- Bake on lowest rack for 20 to 25 minutes until brown. Remove the baking sheet from the oven and take the temperature of a bagel with an instant-read thermometer. Bagels are done when internal temperature is at least 200 degrees.
Cool on wire rack then slice and enjoy with margarine or Daiya cream cheese spread. The possibilities are endless – lox and capers, as a sandwich, etc. You might even consider using the Daiya cream cheese spread as a base to make your favorite flavor cream cheese spread! What’s your favorite way to eat bagels?