Breakfast

Gluten-free poppy seed bagels

Start your day with a bite of deliciousness by whipping up a batch of these incredible gluten-free poppy seed bagels. Our step-by-step images make it so simple, and you can top them with all your favourite goodies!
Gluten-free poppy seed bagels
10
25M
25M
50M

How to make your own bagels:

  1. Shape dough into a ring. Secure ends with water.

  2. Boil bagels, turning halfway through.

  3. Brush bagels with yolks and milk. Sprinkle with poppy seeds and salt.

Ingredients

Method

1.Combine and sift flours, yeast, table salt and gum in a bowl.
2.Separate 3 of the eggs, reserving yolks. Beat remaining whole egg, whites, oil and milk in a bowl with an electric mixer on medium for 3½ minutes. Add flour mixture, 1 cup at a time, beating until smooth.
3.Turn dough onto a lightly (gluten-free) floured surface. Knead until smooth. Divide into 10 pieces. Roll each piece into a 24cm-long rope. Working with one length of dough at a time, shape into a ring until ends meet, securing ends together with a little water. Place ring on an oiled oven tray. Repeat with remaining dough. Cover with oiled cling film. Stand in a warm place for 45 minutes.
4.Preheat oven to 200°C. Grease and line two oven trays with paper. Working in batches of four, drop bagels one by one into a large saucepan of boiling water, ensuring they don’t touch. Boil for 1 minute. Turn bagels over and boil for another minute. Use a slotted spoon to transfer bagels to trays. Repeat with remaining bagels.
5.Brush tops of bagels with combined reserved egg yolks and extra milk. Sprinkle with poppy seeds and salt. Bake for 25 minutes or until golden. Cool on a wire rack.
6.Serve toasted with avocado, roasted cherry tomatoes, feta and fresh oregano or spread with jam.

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