Orly's Perfect Gluten Free NYC Boiled Bagels

This gluten free bagel recipe is super easy to make and so delicious that you will feel like you are biting into a real New York bagel.  The boiled process gives it the crispy outer skin and soft doughy inside.

Gluten Free Bagels

Recipe Yields 4 large bagels or 8 mini bagels
1 1/2 cups (250 grams) Manhattan Blend plus extra for rolling out the bagels
1/2 tsp dry yeast
1 Tbsp brown sugar
2 Tbsp white sugar
1 1/2 tsp salt
1/2 tsp baking powder
3/4 cup plus 2 Tbsp (145ml) luke warm water
1/2 tsp vegetable or canola oil
1/2 tsp white vinegar
Additional toppings including sesame seeds, poppyseeds, and salt

Heat: Preheat the oven to 375 degrees Fahrenheit.   Cover a sheet pan with parchment paper.

Wow. This is the most authentic bagel I have tasted since I became gluten free 10 years ago.
— Zabars Customer

Mix: In the bowl of your stand mixer, combine the yeast and lukewarm water.  Let sit for 5 minutes to allow the yeast to activate. Add oil and vinegar.  In a separate bowl, mix together the brown and white sugars, salt, baking powder, and Blends by Orly Manhattan Blend.  Whisk dry ingredients together and pour them on top of the wet ingredients.  Mix all ingredients together on slow speed for 2 minutes.  Increase to medium-high speed for another 3 minutes, or until the dough is smooth and completely mixed through.  Your dough should be and sticky, but not wet like a batter.  *If dough is not wet enough, add another Tbsp of water.  

How to Make the Best NYC Gluten Free Bagels

Shape and Proof: Turn the dough out onto a surface floured with Manhattan Blend.  Divide the dough into 4 equally sized pieces.  Use a baking scale to weigh each piece evenly.   Sprinkle flour on top of the dough to prevent it from sticking to your hands. Starting from the center and working outwards, carefully roll each piece into a rope about the width of your two hands.  Loop it around your hand to overlap the two ends and press them together. Use your three middle fingers to roll these two ends on your counter and seal them together to form a bagel. Repeat the process.  Transfer your bagel dough to the baking panUse a pastry brush or spray bottom to coat each bagel with a layer of water to prevent them from drying out while they rise.  Let the bagels rise in a warm area (ideally 90-100 degrees fahrenheit) for 35-45 minutes until they have almost doubled in size and are soft and fluffy to the touch.

Boil: Bring a large pot of water to the rolling boil and add 1 tsp of honey (optional for flavor and color).  With a slotted spoon or spatula, carefully place bagels into the pot and boil on each side for 30 seconds.  Do not crowd the pot. Remove from boiling water and place back on the tray.  Now would be the time to add seeds to your bagels.

Bake bagels for 35-40 minutes, or until the outside is golden in color and hard to the touch.  Enjoy your perfectly chewy and crusty NYC style bagel with cream cheese and smoked salmon. PB&J on a bagel is my personal favorite!