Bagels
Print Recipe

Gluten-Free Dairy-Free Egg-Free Soy-Free Nut-Free Peanut-Free Corn-Free

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:
4 ratings
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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.
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