Gluten-Free Montreal Style Bagels
Ingredients
- 2 tsp active yeast
- 2 tsp honey
- 3 cups gf 1:1 superfood flour (or regular all-purpose flour)
- 1 cup warm water
- 1.5 tbsp olive oil
- Sesame seeds or everything seasoning
- For boiling: water, 3 tsp honey, 1 tbsp baking soda
Preparation
Combine water, honey, and yeast. Let sit for 10 minutes until it bubbles.
Add flour, oil, and stir until a dough forms; knead for 10 minutes.
Cover and let the dough rise for 10 minutes.
Divide the dough into 8 (or 16 for mini bagels) and roll into balls; cover with plastic wrap and place in the fridge for 12 hours.
Remove the dough from the fridge and let it sit for 30 minutes at room temperature.
Preheat the oven to 400°F (200°C).
Bring a pot of water to a boil with honey and baking soda.
Lower the heat to medium and cook the bagels for 1 minute on each side.
Remove the bagels with a slotted spoon; dip into seasoning and place them on a baking sheet.
Bake the bagels for 15-18 minutes until they are golden brown.
Serve the bagels with cream cheese and tomatoes.
