Gluten-Free Bagels
1 cup gluten-free 1:1 baking flour (I use Bob's Red Mill 1-to-1)
2 tsp baking powder
½ tsp salt
⅔ cup sour cream
1 egg, whisked (for egg wash)
Everything bagel seasoning
Preheat oven to 400°F.
Line baking sheet with parchment paper.
In a mixing bowl, whisk together:
Gluten-free flour
Baking powder
Salt
Add sour cream and mix until a dough forms.
If the dough seems dry and crumbly, add 1 tablespoon milk or water. Gluten-free dough should feel soft but not sticky.
Let the dough rest for 5 minutes. This gives the gluten-free flour time to hydrate.
Divide into 4 balls.
Poke your thumb through the center to fir a bagel shape.
Place on prepared baking sheet.
Brush with whisked egg and sprinkle with seasoning.
Bake 28 to 33 minutes, until golden brown and center is baked.
Tips:
Cool for at least 15 minutes before slicing.
Toast before serving for the best texture.
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