Gluten Free Bagels: NJ Style
We take bagels very seriously in NJ.
If you ask any New Jersian what our love language is we'll more than likely tell you bagels. NY claims to have a better bagel because of the ~water~ but I'm not so sure. I grew up with about 5 bagel places in a three-mile radius. My personal favorite was always Sams Bagels in West Caldwell, NJ because they had a flat bagel or flagel, which had less filling.
Every gluten free bagel I've had was either frozen (a disgrace) or just okay and desperately needed to be toasted. If you don't toast a gluten free bagel chances are it'll crumble in your hand.
Until now. I am proud to say I have 98% accurately replicated a NJ bagel... gluten free. I deducted 2% because the top isn't smooth and while it definitely has a crunch on the outside, nothing will ever beat a bagel shop's crunch.
The best part? The recipe is easy AF.
ABOVE: Breakfast sammich (that's NJ for sandwich) using the gluten free bagel.
GLUTEN FREE BAGELS
1 packet active dry yeast
1 1/2 tbsp granulated sugar
2 cups warm water
4 cups Caputo Gluten Free Flour
1 1/2 tsp salt
1 tbsp olive oil
1 egg white
Preheat your oven to "proof".
Combine 1/2 cup warm water with sugar and yeast. Do not stir. Let bloom for 8-10 minutes.
Combine 3 1/2 cups flour with salt in a large mixing bowl.
Stir in yeast mixture. Mix in a stand mixer with a dough hook or hand mixer (I use the dough hooks on this one) on high. Slowly add in 1/2 cup warm water into the mixture. If your dough is still dry, continue to add water slowly.
THIS DOUGH WILL BE STICKY. It will also be bouncy.
After 5 minutes of mixing, transfer dough to a well-floured surface (using some of the 1/2 cup of flour left). Sprinkle some extra flour on the dough and knead by hand for 3-5 minutes.
Oil a large glass bowl using a paper towel to spread around the oil.
Place the dough in the bowl uncovered in the oven on proof for 1-3 hours. If you don't have a proof setting, cover the bowl with a warm damp towel and place in a warm area.
Once proofed, punch down the dough. Remove from the bowl and knead again for 2-3 minutes. you may need to add a little more flour if the dough is too sticky.
Break the dough into 6 even balls. Knead each ball for a minute until round. Place on a non-stick baking sheet and proof back in the oven for 30 minutes - 1 hour.
Fill a medium stockpot with water and bring to a boil.
Remove the bagels from proofing and stick your finger in the middle of each to create a hole. Stretch just enough to look like a bagel.
Preheat oven to 425 degrees F.
Boil each bagel one at a time. Each side should be boiled for 1-2 minutes and rested on a paper towel for 1 minute before placing it back on the baking sheet. The bagel will stick to the paper towel.
Once all 6 bagels are boiled and are NOT visibly steaming, brush each bagel with egg white. be sure to cover all of the tops of the bagel, this will create color on the top.
Bake the bagels for 25 minutes or until golden brown.
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