Ingredients:

  • 1 cup (240ml) warm water (105°F–110°F)
  • 2 tsp active dry yeast
  • 1 tbsp honey
  • 3 cups (420g) high-quality gluten-free all-purpose flour blend with xanthan gum
  • 1 tbsp psyllium husk powder
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 large egg, room temperature
  • 2 tbsp olive oil
  • 2 quarts water (for boiling)
  • 2 tbsp honey or maple syrup (for boiling)
  • 1 tsp baking soda
  • 1 large egg, beaten for wash
  • 1 tbsp everything bagel seasoning or sesame seeds

Instructions:

  1. Combine 1 cup warm water, 1 tbsp honey, and active dry yeast in a small bowl. Let sit for 5–10 minutes until foamy.
  2. Whisk the gluten-free flour, psyllium husk powder, salt, and baking powder in a stand mixer bowl.
  3. Add the yeast mixture, one egg, and olive oil to the dry ingredients. Mix on medium speed with a dough hook for 5 minutes until the dough is tacky but holds its shape.
  4. Divide the dough into 6 equal portions. Roll into smooth balls, poke a hole through the center with your thumb, and twirl to widen the hole to about 1 inch.
  5. Place bagels on parchment paper, cover with a damp cloth, and let rise in a warm spot (at least 75°F) for 45–60 minutes until significantly puffed.
  6. Bring 2 quarts of water, 2 tbsp honey, and 1 tsp baking soda to a simmer. Drop bagels into the bath and boil for 1 minute per side.
  7. Remove bagels with a slotted spoon. Brush with the beaten egg wash and sprinkle with everything bagel seasoning or seeds.
  8. Bake at 425°F (218°C) for 18–22 minutes until deep golden brown and the bagels sound hollow when tapped. Cool for 30 minutes before slicing.