Gluten Free Bagels

Gluten-Free, Egg-Free Bagels

Wet Ingredients

1 tsp evaporated cane sugar
1 cup warm water
1 tbsp active dry yeast
5 tbsp of ground flax mixed with 6 tbsp water (subbed for 2 eggs)
1 tbsp sunflower oil

Dry Ingredients

2 cups of your favorite all-purpose mix
2 tbsp evaporated cane sugar
2 tsp sea salt
1 tsp baking soda

2-3 cups of all-purpose flour

Poaching Liquid:

16 cups water
2 tbsp evaporated cane sugar

Glaze:

1/4 cup sesame seeds
1/4 cup non-dairy milk (I used unsweetened almond milk)

In the bowl of your mixer, add warm water and sugar. Stir to dissolve the sugar. Add yeast. Let sit for 10 minutes, until the yeast is doing that poofy thing.
Using a whisk, add the flax and water mixture and oil. Whisk until combined.
Using your mixer, or by hand, stir in the dry ingredients Mix until well combined.
Using the kneading hook, knead dough for 10 minutes adding enough of the extra flour to make a dough that is not too sticky. You should be able to knead this dough by hand if you wanted to.
Divide dough into 12 even-sized pieces (bigger than a golf ball but smaller than a tennis ball). Roll pieces into balls, placing under a dish towel as you go. Flatten each ball and then, using your index finger, poke a hole in each ball and gently stretch the hole so it is about 2 fingers wide. At this point the balls should start looking like bagels.
Place bagels on a well-greased cookie sheet and cover for 20 minutes.
Meanwhile, preheat the oven to 400 degrees and prepare the poaching liquid by boiling the water. When it comes to a boil, stir in the sugar. Slip bagels in 3 at a time and cook over medium heat for 1 minute. After 1 minute, flip and cook for another minute. Remove and set on cookie sheet. I used a slotted spoon for this.
Place sesame seeds on a plate and put milk in a small bowl. Using a pastry brush, wipe each bagel with milk and then press firmly in sesame seeds. Return to baking sheets and cook for 20 minutes, flipping after 10 minutes. Transfer to cooling racks and let cool.

Store in an air-tight container on your counter for two days. Slice and freeze any remaining bagels.