Optional ingredients: Dried onion flakes Salt & freshly ground black pepper Mixed dried herbs Toasted sesame seeds Raisins & cinnamon
In a small bowl or large measuring cup, combine the warm water, sugar and yeast; stir to dissolve. Let yeast mixture sit until foamy.
Place the gf flour in a large bowl. Add the yeast mixture, egg whites and melted shortening to the flour and beat on high speed for about 5 minutes. The dough should be not too sticky, nor should it be too dry. If needed, adjust the consistency with water or flour. With greased hands, divide the dough and form the dough into 8 equal balls. Pat each ball slightly to flatten and using your finger, poke a hole through the center of each ball. Cover bagels and let rest for 1 hour.
Preheat oven to 425 degrees F. Bring about 3 inches of water to a boil in a large pan with 1 Tablespoon of sugar. Place 4 bagels in the boiling water and boil for 1 minute per side. Remove the bagels from the water with a slotted spoon and drain on paper towels. Let cool completely on a wire rack. Repeat this procedure with the remaining bagels.
Lightly grease a baking sheet and sprinkle with cornmeal. Place the boiled bagels on the baking sheet. In a small bowl, beat together the egg yolk and milk. Lightly brush the tops of the bagels with the egg wash. Sprinkle with your favorite topping (see optional ingredients above). Bake for 18 minutes or until nicely browned.
*If you would like to have cinnamon raisin bagels, mix 1/2 teaspoon cinnamon into the gf flour mixture and stir 1/4 cup raisins into the dough with a wooden spoon before forming the dough into balls. (You may find it easier to knead the raisins in by hand.) Proceed with the recipe as directed.
We used The Gluten-Free Pantry’s Country French Bread Mix flour for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.