Gluten-Free Bagels

Name: Gluten-Free Bagels
Yield: Makes 6 bagels
Ingredients: 13.3 ounces (1 2/3 cups), warm water (110 degrees) for dough, plus 4 quarts for boiling bagels; 1 tablespoon, instant or rapid-rise yeast; 1 tablespoon, sugar; 3 tablespoons, unsalted butter, melted and cooled; 1 teaspoon, molasses; 13 1/2 ounces (3 cups), ATK All-Purpose Gluten-Free Flour Blend; 2 ounces (2/3 cup), gluten-free oat flour; 1 1/2 tablespoons powdered, psyllium husk; 2 teaspoons, baking powder; 1 1/2 teaspoons, salt; 1/2 teaspoon, xanthan gum; 1 tablespoon, baking soda

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Desserts or Baked Goods

Breads

A cookbook recipe exclusively for All-Access members from How Can It Be Gluten-Free: Volume 2

SERVESMakes 6 bagels

A cookbook recipe exclusively for All-Access members from How Can It Be Gluten-Free: Volume 2

WHY THIS RECIPE WORKS

All too often, the best part of a gluten-free bagel is the cream cheese smeared on top. We knew developing a really good gluten-free bagel with a crisp crust and substantial chew was setting the bar high since even traditional bagels rely o...

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