Thrive

Everyday Dairy Free Living

Soft and Chewy Gluten-Free Bagels

June 16, 2016
By: of Thrive
Prep 45 min
Cook 40 min
Yield 12-16

These bagels are so soft and chewy you’d never guess they’re Vegan and gluten-free.

Directions

These bagels are so soft and chewy you'd never guess they're Vegan and gluten-free.

For the Dough:

  1. Heat the Walnut Almondmilk to 100 degrees (about 90 seconds in the microwave). Should be warm to the touch, but not hot or it will harm the yeast.
  2. In a large mixing bowl or dough bucket, combine the warm Walnut Almondmilk, brown sugar, and yeast. Whisk to combine, then set aside for 5 minutes to activate.
  3. While your yeast mixture is activating, in a separate mixing bowl combine the flour, salt, and xanthan gum. Set aside.
  4. Once your yeast mixture is foamy and activated, melt the coconut oil on low temp then add it to the mixture. Again, make sure the oil is warm—not hot—to the touch so it doesn’t harm the yeast.
  5. Slowly incorporate the dry ingredients into the wet yeast and oil mixture. You can use a spatula or stand mixer fitted with the dough hook. Once the mixture is smooth and combined, set aside and cover the container loosely with a damp towel.
  6. Lightly flour your surface then grab a handful of bagel dough. Shape the bagel dough by rolling it around the floured surface in a hybrid back-and-forth, then circular motion. You’ll know it’s ready when you have a smooth ball about the size of a baseball.
  7. Oil your fingertips with a bit of coconut oil, then punch a hole through the center of the dough. Pick it up off of the surface and gently stretch and rotate the dough around your thumb until it looks like a smooth bagel. Place on a baking sheet lined with parchment paper and set aside.
  8. Repeat with remaining dough. You should have 12-16 bagels. Allow the bagels to proof on the baking sheet under a damp towel in a warm place for about 30 min.
These bagels are so soft and chewy you'd never guess they're Vegan and gluten-free.

Cooking Method:

  1. Fill a large pot halfway with water and add the molasses. The molasses is what will give your bagels that true chewy texture, but you could substitute with maple syrup if you don’t have any on hand. Bring to a rapid boil.
  2. Once boiling, add the bagels 1 or 2 at a time, so you don’t overcrowd the pot. Boil for 30 seconds on each side then place them back onto your parchment-lined baking sheet. While still wet, sprinkle the top with sesame or poppy seeds.
  3. Preheat your oven to 450 degrees while you repeat the boiling process with the remaining bagels.
  4. Once all of your bagels have been boiled, bake at 450 degrees for 20-25 minutes or until golden brown.
  5. Allow to cool on a wire rack for 10-15 minutes before serving.
These bagels are so soft and chewy you'd never guess they're Vegan and gluten-free.

 

Try them with a dairy-free cream cheese spread like our classic and blueberry cream “cheese” recipes.

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Reviews & Comments

    

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    1. Hi Kristen! Sorry for the confusion! We made a change to our recipe to make it easier to read. We recommend heating your Almondmilk in the microwave for 90 seconds. That should help!

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