Crispy Gluten-Free Bagels Delight
Discover the delightful taste and texture of these Crispy Gluten-Free Bagels, inspired by Roben Ryberg's acclaimed recipe from 'You Won't Believe It's Gluten-Free'. These bagels are not only easy to make but also skip the boiling step, ensuring a thick, crispy crust that's hard to resist. Perfectly fluffy on the inside, they get even better with time, making them a great option for any meal. Whether enjoyed fresh or frozen for later, these bagels are a fantastic addition to your gluten-free repertoire. Serve them plain, top with your favorite spreads, or create a sandwich with them for a satisfying treat!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
warm water
1/2 cup (Warm gently to about 100°F (37°C).)
salt
1/2 teaspoon (Use for mixing with water and an additional sprinkle for baking.)
egg whites
3 (Separate from yolks at room temperature.)
sugar
1 teaspoon (Plain granulated sugar.)
oil
2 tablespoons (Any vegetable oil or olive oil.)
plain yogurt
1/3 cup (Unsweetened and unflavored.)
cornstarch
1 cup (Ensure it's gluten-free.)
rice flour
1/3 cup (Use fine milled rice flour.)
baking powder
1 teaspoon (Make sure it's gluten-free.)
baking soda
1/4 teaspoon (Plain baking soda.)
salt
1/2 teaspoon (For seasoning the dough.)
xanthan gum
3/4 teaspoon (For improving the dough's structure.)
apple cider vinegar
1 tablespoon (Regular apple cider vinegar.)
Instructions
1
Preheat your oven to 350°F (175°C) and lightly grease a baking sheet or line with parchment paper.
2
In a small spray bottle, combine the warm water and salt, shaking gently to mix. Set it aside for later use.
3
In a medium-sized mixing bowl, place the egg whites and beat them vigorously until very frothy and bubbly, creating a light and airy texture.
4
Add the remaining ingredients—sugar, oil, yogurt, cornstarch, rice flour, baking powder, baking soda, salt, xanthan gum, and apple cider vinegar—to the bowl. Mix thoroughly until the dough becomes thick and holds many small air bubbles, ensuring a nice rise during baking.
5
Transfer the dough into a resealable plastic bag, gently pressing out excess air. Cut a one-inch diagonal tip from one corner of the bag to create a piping bag.
6
On the prepared baking tray, pipe the dough into three large or four small circular shapes, creating dough rings reminiscent of traditional bagels.
7
Using the prepared saltwater spray, generously mist the bagels, ensuring they are evenly coated.
8
Bake the bagels in the preheated oven for 5 minutes, then spray them again with saltwater before continuing to bake.
9
Bake for an additional 15 to 20 minutes, or until the bagels turn golden brown and develop a crispy crust. Keep an eye on them to prevent burning.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this gluten-free bagel recipe?
The recipe is called Crispy Gluten-Free Bagels Delight.
Who inspired this gluten-free bagel recipe?
This recipe was inspired by Roben Ryberg's work in 'You Won't Believe It's Gluten-Free'.
Is boiling required for these bagels?
No, this recipe skips the traditional boiling step, making them much easier to prepare.
What is the final texture of these bagels?
These bagels feature a thick, crispy crust on the outside and a perfectly fluffy texture on the inside.
At what temperature should the oven be preheated?
The oven should be preheated to 350°F (175°C).
How do I prepare the baking sheet for the bagels?
You should lightly grease the baking sheet or line it with parchment paper.
How do I create the saltwater spray for the crust?
Combine 1/2 cup of warm water and 1/2 teaspoon of salt in a small spray bottle and shake gently.
How should the egg whites be prepared?
The egg whites should be beaten vigorously until they are very frothy and bubbly.
What is the key to ensuring the bagels rise well?
Mixing the dough thoroughly until it holds many small air bubbles ensures a nice rise during baking.
How do I shape the bagel dough if I don't have a professional piping bag?
You can use a resealable plastic bag, press out the air, and cut a one-inch diagonal tip from one corner.
How many bagels does this recipe produce?
This recipe makes either three large or four small circular bagels.
When should I spray the bagels with the saltwater mixture?
Spray them generously before putting them in the oven, and then spray them again after 5 minutes of baking.
What is the total baking time for the bagels?
They bake for an initial 5 minutes, followed by an additional 15 to 20 minutes, totaling about 20-25 minutes.
What kind of yogurt is recommended for this recipe?
Use 1/3 cup of plain, unsweetened, and unflavored yogurt.
Can I use any type of oil for these bagels?
Yes, you can use any vegetable oil or olive oil.
What type of rice flour should I use?
It is recommended to use 1/3 cup of fine milled rice flour.
Why is xanthan gum included in the ingredients?
Xanthan gum is used to improve the structure of the gluten-free dough.
How should I know when the bagels are finished baking?
Bake them until they turn golden brown and develop a crispy crust.
Is it okay to use cold water for the saltwater spray?
The recipe specifies using warm water, ideally around 100°F (37°C), to help the salt dissolve.
Can these bagels be frozen for later use?
Yes, these bagels can be frozen and enjoyed later.
What are some serving suggestions for these bagels?
You can serve them plain, with your favorite spreads, or use them to create a sandwich.
What kind of vinegar is required?
The recipe calls for 1 tablespoon of regular apple cider vinegar.
Does the recipe require cornstarch?
Yes, 1 cup of gluten-free cornstarch is a main ingredient for the dough.
How much baking powder and baking soda are needed?
The recipe uses 1 teaspoon of gluten-free baking powder and 1/4 teaspoon of baking soda.
Should the egg whites be at room temperature?
Yes, it is recommended to separate the egg whites from the yolks at room temperature.
Is this recipe considered easy to make?
Yes, the description notes that these bagels are easy to make and a great addition to a gluten-free repertoire.
What is the purpose of the apple cider vinegar?
While not explicitly stated for chemistry, it often reacts with baking soda in gluten-free baking to provide lift and improve texture.
How much sugar is in the dough?
The recipe calls for 1 teaspoon of plain granulated sugar.
Does the bagel get better with time?
Yes, the description mentions that they get even better with time.
What are the common tags for this recipe?
Common tags include gluten-free, bagels, breads, breakfast, and no boiling.