Pamela's Gluten-Free Bagels
Combine the dry mix, yeast packet, oil and water. Mix on medium for 3 minutes. Use 1/2 cup dollop of dough for each bagel. Place on a greased baking sheet. Use oil or non-stick spray on dough to create bagel shape. Let dough rise for one hour, then poke hole in center of each bagel. In boiling water, boil bagels for 25 seconds, then remove with slotted spoon and place on greased baking sheet. Note: Bagels do not have to be boiled before baking but it is suggested. Bake in a preheated 400 degree oven for 20-25 minutes.
- 1 bag (3-1/2 cups) Pamela's Gluten-Free Bread Mix
1 yeast packet (enclosed in mix)
1 and 1/3 cups warm water
1/4 cup vegetable or canola oil
For freshly baked morning bagels, refrigerate shaped bagels on a greased baking sheet overnight. In the morning, preheat oven to 400 degrees, boil bagels, then bake for 25-30 minutes. Bagels do not need to rise before baking.
Cheese Bagels: Add 2 cups finely shredded cheese, 2 Tablespoons melted butter. Optionally, you could also add 1/4 cup chopped green onions or jalapeno peppers).
Herb Bagels: Add 2 teaspoons Italian herbs and 1/2 teaspoon onion powder.
Cinnamon Bagels: Add 2 teaspoon cinnamon and 1/4 cup white sugar.
Now you can make freshly baked morning bagels with a gluten-free bread mix. This recipe include three easy variations to make specialty bagels too.
Mr Breakfast would like to thank GlutenFree for this recipe.
Recipe number 3013. Submitted 4/14/2011.