It’s been a while since I’ve written here. I don’t have any excuses, but needless to say I’m excited to get back to posting some recipes and stories. So let’s start with some gluten free bagels. Ah bagels… how I’ve missed you since going gluten free. To be honest I never really ate a ton of bagels, but as is human nature, as soon as I was told I couldn’t eat gluten/wheat I craved them more than ever. Sure, I like the occasional Saturday morning trip the the local bagel shop every now and then. Sure, I eat bagels at various brunch events like the morning after a wedding. But not until I went gluten free did I ever wake up craving and yearning for bagels . I guess the old adage is true – you always want what you can’t have.
As this was a craving that needed to be filled, I decided to visit my local supermarket and buy some frozen gluten free bagels. BLAH! The taste, the texture, the overall experience of a crispy outside and doughy inside was way off. This bagel was as close to a real bagel as Olive Garden is to real Italian food. Sure its passable, but at that point I’d just rather not eat it at all. There was only one solution… of course it was to make my own.
My goal was to come up with a generic bagel dough that could be flavored with mix-ins and topping to create my favorite bagel varieties (everything and cinnamon raisin). I consulted a few of my recently purchased gluten free cookbooks and decided to try the recipe from Gluten Free Baking Classics by Annalise Roberts. They turned out really well but were just a little dry. I made a few tweaks to the recipe below for my 2nd batch and was able to reduce that dryness of the first recipe. Overall these have a great texture, brown and crusty on the outside while soft and doughy inside. Simply put, these tasted like a “full of gluten” bagel and were 100 times better than store bought. Check out the recipes below.