To reheat frozen bagels, thaw, then toast for the best eating experience. Cooled bagels can be reheated and crisped in the toaster. Gluten-free bagels are best served the day they’re made, while still slightly warm from the oven. Remove the bagels from the oven and transfer them to a rack to cool. Rotate the pan (front to back, back to front) halfway through baking to ensure even browning. To bake the bagels: Bake the bagels until they’re golden brown, 20 to 24 minutes. Repeat until all the bagels have been boiled and are on the pan. Boil for another 60 seconds before transferring from the water back to the prepared pan. Boil for 60 seconds, then use a slotted spoon or dough whisk to gently turn the bagels over. To boil the bagels: Add bagels to the water two or three at a time to avoid crowding. Combine the water and sugar in a wide, shallow pot the water should be at least 1 1/4' deep. While the bagels are resting, preheat the oven to 450☏. Repeat with the remaining pieces of dough.Ĭover the bagels and allow them to rest for 45 to 60 minutes. Meanwhile, most New Yorkers completely ignore the flavor. Gently pick up the bagel and round the edges. The supermarket bagel industry is obsessed with cinnamon raisin for some reason. Aim for a hole that’s about 3/4” to 1” in diameter. Keeping the ball of dough on the work surface, poke a greased finger through the center and move it in a circular motion to create a bagel shape. Re-grease the surface and your hands as needed to prevent dough from sticking. Roll each piece of dough into a ball, then use your cupped fingers and palm to roll the dough into a tight ball, moving your hand in a circular motion. To shape the bagels: Line a baking sheet with parchment and lightly grease the parchment. Generously grease your hands and deflate the dough by gently kneading until smooth.ĭivide the dough into six equal pieces (about 103g each). Turn the dough out onto a well-greased surface.

Grease the top of the dough, then cover the bowl and let the dough rise at room temperature until it’s visibly puffy, about 2 hours.

Scrape down the sides of the bowl and transfer the dough to a lightly greased bowl. Using an electric mixer (hand mixer, or stand mixer fitted with the flat beater, not the dough hook), mix on medium to medium-high speed to make a very smooth, thick batter, about 3 minutes. Place the flour, sugar, yeast, salt, and xanthan gum in a bowl, or the bowl of your stand mixer. To make the dough: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.

Utopia bagels gluten free