Gluten free pumpkin bagels (no xanthan gum)
Dairy free, vegan option*Recipe is in Australian cups and measures. Use gram and ml for international accuracy.
Ingredients
For the bagels:
- 220 g (1 1/2 cups)* white rice flour
- 80 g (1/2 cup)* sorghum flour
- 150-165 g boiling water
- 120 g (1 cup)* tapioca flour
- 15 g psyllium husk powder
- 7.5 g instant yeast
- 1 – 1 1/2 teaspoons fine salt to your taste
- ½ - 1 teaspoon pumpkin spice optional
- 10 g (2 teaspoons) sugar (I use white sugar but brown is fine too)
- 300-350 g pumpkin puree see notes
- 20 ml (1 tablespoon)* neutral oil
- 60 ml (1/4 cup)* water, see notes
To finish:
- 1 tablespoon molasses or honey for the water bath
- 2 teaspoons baking soda for the water bath
- 1 egg or egg wash alternative see notes
- Topping of choice everything bagel seasoning, sesame seeds or sea salt flakes are my favourites
Instructions
To make the dough:
- Line a large baking tray with baking paper.
- Weigh the sorghum and rice flour in a medium sized mixing bowl and stir to combine. Measure 100g of that flour into another small bowl and set aside. This small bowl will form our scald which adds elasticity and proofing power to our dough.
- Pour 150-165g of boiling water evenly over the flour in the smaller bowl to make the scald. Have a spoon at the ready and vigorously mix until a gelatinous paste forms. It shouldn’t take more than 5-10 seconds. Set aside to cool a little.
- Add the tapioca flour, psyllium husk powder, yeast, salt, optional pumpkin spice and sugar to the larger, original bowl of flour and whisk to combine.
- Pour the contents of both bowls into your kitchen mixer with the paddle attachment.
- Process the dough on a low speed for 2 or so minutes until the scald has broken up completely in the dough.
- Add 250g pumpkin puree along with the oil and water. Reserve the remaining 100g pumpkin puree to add if your dough needs it.
- Your ideal dough texture is almost like a moist cookie dough consistency prior to chilling. If you pick up a piece of dough between your hands, you should just be able to roll it into a ball. The dough should easily retain its whole shape in the bowl and if you pick up a piece of it.
- If your dough is slightly wetter than this, you can fix this up in the rolling stage with extra tapioca flour on the bench. If your dough is drier than this, add the remaining pumpkin puree. You can also add 20ml water at a time to reach this consistency if it is still too dry.
- Process the dough until all the pumpkin puree has been incorporated and the dough is orange (and smooth!)
- Cover the dough bowl and place into the fridge for 30 minutes to firm up and proof a little.
- While you wait, thoroughly preheat the oven. I like to preheat mine at 220C/430F to ensure it is at the right temperature for good oven spring.
To boil, shape and bake the bagels:
- Fill a medium pot 3/4 of the way with water. Add the molasses and baking soda if you are using it. Set it over a medium heat and bring to a boil.
- While you wait, take the dough out of the fridge and divide it into six or eight balls. Depending on how hydrated the dough is, you may need to lightly flour the bench (I use tapioca flour) or you may not.
- To form bagels, you can either roll out each piece of dough into an approximately 15cm log and then brings the ends firmly together (use water on the ends to ensure they seal together) or you can form bagel sized disks of dough and use an oiled finger to create the bagel hole. Visually, I prefer the first option, but the second option is a bit easier and more foolproof.
- When the water has boiled, place one or two bagels at a time into the water for 30-45 seconds. Have a slotted spatula on hand to very gently encourage it off the bottom if necessary (and to remove them from the water). As you remove a bagel from the boiling water, allow it to drain before gently sliding it into place on your baking tray.
- Once you have boiled all the bagels, brush each bagel with egg wash or an alternative, and then sprinkle with your chosen topping (eg: sesame seeds or everything bagel seasoning). Place into the oven, adjust the heat to 200C/400F, then bake for 20-30 minutes or until golden, puffy and firm.
- Wait until the crumb sets/the bagel cools to eat one or else your bagel will be gummy. Leftovers keep really well for a number of days and can be frozen (I like to slice them prior to freezing). I recommend reheating them before eating (microwave, toaster or a steamy oven) as they harden relatively quickly but will soften again once warmed through.
Notes
- There are extensive notes on proofing, hydration and substitutions (or lack thereof) in the body of the post. Please read them before you bake for the best results.
- I have only tried the flours listed in the recipe so I can't speak to how other flours would work. You are welcome to try but you will be experimenting :)
- Every bag of flour will have a different level of absorbency which is why I recommend adding the pumpkin puree in increments. If you don't add enough liquid to your bagel dough it will be dry and fail to rise, but if you add too much your bagels will be gummy inside.
- For a vegan egg wash, see my gluten free vegan bagels recipe.
Tried this recipe?Let us know how it was!