Gluten Free Bagel Recipe King Arthur. That’s just 6 cups water with 1 teaspoon kosher salt and 1 tablespoon unsulphured molasses brought to a rolling boil. Why these gluten free bagels must be boiled and then baked.
Add 2 quarts of water in a large pot. 1/2 cup (2 1/8 ounces) king arthur unbleached bread flour 1/4 cup (2 ounces) cool water pinch of yeast 4 cups (17 ounces) king arthur unbleached bread flour 1 1/4 cups (10 ounces) cool water 1 3/4 teaspoons salt 1 1/2 teaspoons instant yeast i also added 2/3 cup dried blueberries. Boil for 60 seconds, then use a dough whisk or slotted spoon to turn the bagels over.
Turn the heat to high to bring the water to a full boil, cover the pan, reduce the heat to medium, and steam the bagels for exactly 2 minutes.
Silicone material helps to prevent soggy bottoms, and gives a chewy texture and crisp crust every time. That doesn't mean others will not. Boil for 60 seconds, then use a dough whisk or slotted spoon to turn the bagels over. Remove the lid, and use a spatula to very gently transfer the bagels to the prepared baking sheet.
