Free shipping on all orders over $25.

Bagels
  • Gluten-Free
  • Dairy-Free
  • Egg-Free
  • Soy-Free
  • Nut-Free
  • Corn-Free

Bagels

Enjoy the satisfaction of a bagel — gluten-free! Made with Pamela’s Bread Mix.

Ingredients

    Yield: approximately 7 bagels

    • 1 bag (3½ cups) Pamela's Bread Mix
    • 2¼ tsp (1 yeast packet enclosed in 19 oz bread mix bag only)
    • 1⅓ cups warm water
    • ¼ cup oil
Directions

    Use a HEAVY DUTY STAND MIXER with whisk attachment. Combine dry mix, yeast, oil and water (eggs are not used). Mix on medium for 3 minutes. Use ½ cup of dough for each bagel. Place on greased baking sheet. Use oil on fingers to form round bagel shape. Let dough rest for one hour then poke large hole in center of each bagel.

    BAKE: Preheat oven to 400º. In boiling water, boil bagels for 25 seconds, remove with slotted spoon and place on greased baking sheet. Bagels do not have to be boiled before baking but it is suggested. Bake for 20-25 minutes.

    FOR FRESHLY BAKED MORNING BAGELS: Prepare dough, shape bagels on greased baking sheet, cover and refrigerate overnight. Bagels will rise while in refrigerator. In the morning, preheat oven to 400º, boil bagels, then bake for 25-30 minutes.

    Variations:

    Whole Wheat Style Bagels: add 2 tablespoons Black Strap Molasses.

    Three Seed Bagels: add 2 tablespoons sesame seeds, 2 tablespoons sunflower seeds, 1 tablespoon poppy seeds

    Cheese Bagels: add 2 cups finely shredded cheese, 2 tablespoons melted butter (optional add 1/4 cup chopped green onions or jalapeno peppers)

    Herb Bagels: add 2 teaspoons Italian herbs and 1/2 teaspoon onion powder

    Cinnamon Bagels: add 2 teaspoon cinnamon and 1/4 cup sugar

    © Pamela's Products, Inc.

Overall Average Rating:
1 rating
  • Sort By: Date - Newest First

7 Item(s)

Melissa 02/54/2018 02/24/2018
I followed all the instructions to a tea, but the bagels come out gummy & doughy in the middle, I proofed the yeast to make sure it rose. What went wrong any ideas?
0
0
Reply
Show more comments (-5) Hide comments
Jessica 12/363/2017 12/30/2017
  • Rating:
I made these in 1/3 cup portions and shaped them with wet hands instead of oily because I've found it works better for me. They were fantastic! Baked 20 minutes & could have used a couple more to get a better crust but they taste amazing and are a great texture. Boiled with a bit of molasses in the water to mimic the flavor of malt in "real" bagels and topped with homemade everything blend. YUM!
0
0
Reply
Show more comments (-5) Hide comments
pamela holmes (no relation!) 11/326/2016 11/22/2016
ps. i just hand mix it, no need to have a stand mixer. i let the yeast, water , oil mixture stand for a few minutes before putting in with the flour. i put a bit of oil on my hands to form the bagels with the hole from the beginning then let them rise before boiling. also i use parchment paper instead of additional oil.
0
0
Reply
Show more comments (-5) Hide comments
pamela holmes (no relation!) 11/325/2016 11/21/2016
i have used this recipe alot but have not bothered to memorize it. i just noticed the recipe is no longer on the side of the package and panicked momentarily as it is my "go to" recipe but thankfully found it online. i bought some local bakery bagels for my non gluten free son so he wouldn't eat mine but he still preferred (and ate) mine. i also have an annual visitor that looks forward to these bagels. so many bagels sold are not really bagels ie not boiled. these are the real thing. i also boil for about 35 sec. i like the idea of cutting before freezing. i will try that.
0
0
Reply
Show more comments (-5) Hide comments
Linda 07/189/2016 07/08/2016
I made these today. Excellent!!! Spray 1/2 cup measuring cup with cooking spray and the dough will release easily as you portion out the bagels. I used an apple corer to cut holes in my bagels after they had risen for an hour. Boiling the bagels isn't hard. A little cream cheese spread and a cup of coffee equals pure bliss.
0
0
Reply
Show more comments (-5) Hide comments
Michele 06/165/2016 06/14/2016
I made this recipe and they came out really good. I made salt bagels, my absolute favorite. Something I've missed for the last two years being GF. The only difference I made was that I put them in mildly boiling water until they raised to the top. I think more than 25 seconds. Mine were more dense, more like real bagels. Some cream chees and I was in heaven. I will definitely make them again.
0
0
Reply
Show more comments (-5) Hide comments
eZGlutenreeLife 09/249/2015 09/07/2015
I love to bake and have spent many hours learning to bake gluten-free. But until now I have not been successful with bagels.

Pamela's Bread Mix bagels are so easy to make and are FABULOUS. I gave one to a neighbor who is not gluten-free and he asked for more.

The crust is exactly the texture of a "regular" bagel. The inside is light and fluffy.

BUT it is the taste that will sell you on this amazing recipe.

They also freeze very well. I cut them in 1/2 and then put a square of parchment paper between the 1/2's. They toasted up beautifully.
0
0
Reply
Show more comments (-5) Hide comments

7 Item(s)

What kind of abuse are you reporting?
    Please, wait...

    CPG.IO/Pamela’s Orders Department. 1150 N. Swift Road BLDG. A Addison, IL 60101, US, Phone: 866-764-4605