Bagels

[ Prep Time: 20 Minutes | Start to Finish: 1 Hour 40 Minutes | 8 bagels ]

  • 1 cup warm water (105°F to 115°F)
  • 1 package regular active dry yeast
  • 4 teaspoons sugar
  • 2¼ cups Betty Crocker Gluten Free all-purpose rice flour blend
  • 3 teaspoons gluten-free baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon xanthan gum
  • ½ teaspoon salt
  • 1 egg
  • ½ teaspoon cider vinegar
  • 8 cups water
  • 1 egg white
  • 1 tablespoon water
  • 1 tablespoon sesame seed

  1. Line large cookie sheet with cooking parchment paper; spray with cooking spray (without flour). Stir together the water, yeast and 3 teaspoons sugar until sugar is dissolved. Set aside.

  2. Heat oven to 375°F. In large bowl, combine flour blend, baking powder, ½ teaspoon of the baking soda, the xanthan gum and salt until well blended. Stir in yeast mixture, egg and vinegar until well blended (dough will be soft and slightly sticky). Divide dough into 8 parts; shape into balls. Using your finger, form 1-inch diameter hole in center of each ball to resemble bagel. Place on cookie sheet 2 inches apart. Cover with plastic wrap, let rise in warm place 45 minutes (dough will not double in size).

  3. Meanwhile, in 4-quart saucepan, bring 8 cups water, remaining 1 teaspoon sugar and 1 teaspoon baking soda to a boil over medium-high heat. Gently add 2 bagels at a time to water and simmer 1 minute. Using slotted spoon, turn bagels over; simmer an additional 1 minute. Remove from water; place on parchment-lined cookie sheet.

  4. In small bowl, beat egg white and 1 tablespoon water; brush on top of bagels. Sprinkle with sesame seed.

  5. Bake 20 to 25 minutes or until golden brown. Remove from cookie sheet to cooling rack. Serve warm or cool.

1 Bagel: Calories 150; Total Fat 1.5g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 25mg; Sodium 740mg; Total Carbohydrate 32g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, 1 Other Carbohydrate Carbohydrate Choices: 2

To make bagels with everything, in small bowl, stir 2 teaspoons dried onion flakes, 1 teaspoon each poppy seed and sesame seed, ¼ teaspoon garlic powder and ¼ teaspoon kosher (coarse) salt. Sprinkle on top of bagels as directed in step 4.

Learn with Betty

Bagels Made without Baking Powder (left): These bagels have a very wet, gummy texture. Yeast recipes often need chemical leavening in addition to yeast to provide structure for dough.

Bagels Made with Baking Powder (right): These bagels have a more traditional, wheat-dough-like texture. They are tender, yet pleasantly chewy like a bagel should be and have a slightly crisp crust.