Prep the Dough: In a large bowl, whisk together your gluten-free flour, baking powder, salt, and psyllium husk powder. In a separate jug, combine the warm water, maple syrup, egg, and oil. Pour the wet ingredients into the dry and mix with a spatula until a shaggy dough forms. It will be sticky!
Knead It: Let the dough rest for 2 minutes. Then, with oiled hands, knead the dough right in the bowl for about 2-3 minutes until it becomes smooth and pliable.
Shape the Bagels: Divide the dough into 6 equal pieces. Roll each piece into a ball. Poke your finger through the center of each ball and gently stretch it to form a bagel shape with a decent-sized hole. Place them on a parchment-lined baking sheet.
Boil the Bagels: Bring a large pot of water to a gentle boil and add the 1/4 cup of maple syrup. Carefully lower each bagel into the water using a slotted spoon. Boil for 60 seconds, flip, and boil for another 60 seconds.
Bake to Perfection: Place the boiled bagels back on the baking sheet. Brush the tops with a little beaten egg or olive oil and sprinkle on your desired toppings. Bake for 25-28 minutes, or until golden brown and firm to the touch. Let them cool on a wire rack for at least 15 minutes before slicing.
Notes
An easy recipe for homemade gluten-free bagels that are surprisingly chewy, flavorful, and have the perfect satisfying bite. Perfect for a quick breakfast or weekend brunch.
