Gluten-Free Bagels

• Course Breakfast
• Cuisine American, Kid Friendly, Mother's Day

Prep time

Cook time

Servings

Ingredients

• 2 Packets Active Quick-Rise Dry Yeast
• 2 Cups Warm Water
• 5 1/2 Cups Pamela's Artisan Flour Blend Gluten-Free Flour
• 3 Tablespoons Sugar
• 2 Teaspoons Salt
• 2 Quarts boiling water
• 2 Teaspoons canola oil

Instructions

1. In a small bowl or measuring cup, combine yeast and warm water. Allow yeast to dissolve in water (about 5 minutes).
2. Combine flour, sugar and salt in a bowl. Using stand mixer with dough hook, combine until a well forms.
3. Pour water/yeast mixture into center of well. Using medium speed, mix until smooth dough forms.
4. Cover dough with plastic wrap and allow to rest for 10 minutes.
5. Divide dough into 12 equally sized pieces. Roll each piece of dough into a cylinder; moisten ends and fuse together to form a ring.
6. Place bagels on baking sheet and cover with plastic wrap. Allow dough to rise for 30-40 minutes or until volume has increased about 30%.
7. While dough is rising, bring two quarts of water to a boil; add canola oil. Preheat oven to 400˚.
8. Poach bagels a few at a time in simmering water for 30-45 seconds. Remove from water and place on greased baking sheet.
9. Bake for 15-18 minutes or until tops are golden; cool. Serve with peanut butter or almond butter for added crunch.