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Gluten-Free Pretzel Bagel Recipe

Gluten-Free Pretzel Bagel Recipe

gluten free pretzel bagelsIf you love bagels but want to avoid gluten, try this recipe for gluten-free pretzel bagels with chia, sesame, and sunflower seeds.

Ingredients:

4 ¼ cups (22 ounces) gluten-free all purpose baking flour
1 teaspoon salt
2 tablespoons ground flaxseed
1 tablespoon xanthan gum
1 tablespoon instant yeast
1 egg
2 tablespoons maple syrup
2 tablespoons coconut oil
1 teaspoon apple cider vinegar
1 ¼ cup warm water
3 tablespoons sesame seeds
3 tablespoons sunflower seeds
3 tablespoons chia seeds
1 teaspoon salt
1 teaspoon sugar
1 tablespoon baking soda
¼ cup cornmeal

Directions:

Line 2 baking sheets with parchment paper. Sprinkle with cornmeal.

Combine ¾ cup gluten-free flour, salt, flaxseed, xanthan gum, and yeast in the bowl of an electric mixer. In another bowl, combine egg, maple syrup, coconut oil, apple cider vinegar, and warm water. Pour the wet ingredients into the dry ingredients. Stir with a paddle attachment on medium for 1 minute and then on high for 2 minutes. The dough should be extremely sticky.

Spread the remaining ½ cup of flour on a large cutting board. Flour your hands. Scoop the dough onto the floured surface and divide it into 10 even pieces. Roll each piece into a ball and use your finger to poke a hole in the center of each ball and form them into bagel shapes. Place the dough on the baking sheet. Cover with plastic wrap and allow the bagels to rise for 20 minutes.

Make the seed topping by combining the sesame seeds, sunflower seeds, chia seeds, and salt.

Boil a large pot of water and preheat the oven to 375 degrees. Add sugar and baking soda to the boiling water. Drop the bagels into the water one at a time, leaving plenty of space so they don’t touch each other. Boil for 30 seconds, flip, and boil for 30 seconds on the other side.

Remove the bagels with a slotted spoon and place them back on the baking sheet. Sprinkle the seed mixture on the wet bagels. Bake for 22 to 25 minutes, until golden brown, and allow to cool on a rack before slicing. Eat the bagels within four days, or slice them and store them in the freezer.

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