Fresh from the oven, homemade allergy-friendly bagels for everyone! Gluten-free, nut-free, vegan, a simple recipe for the classic and favorite breakfast carb! Choose your topping and flavors for a special journey!
I held out on you for so long. Teased and taunted you with the photos over the summer and now they are finally here! They’re not even as hard as you think! There isn’t even yeast! Just mix, boil, and bake! Then cut, toast, slather with some Daiya, and devour!
A bagel is a food no one should ever have to be without. But bagels aren’t always so allergy-friendly. May it be wheat, gluten, eggs, even dairy, and soy, there is always soy. A fluffy ring of dough, the less sweet sister to the doughnut, must still be an option…for everyone! Bagels were one of my favorite foods growing up. It was such a big thing every weekend for my family. I would be tasked with writing “The List” of what everyone wanted for Saturday morning (and again for Sunday) for my dad to pick up at the local Dunkin’ Donuts and Bagel Smith (or if we were lucky he would drive just a tad further to this other awesome bagel spot in the next town).
I don’t know why I was the one given the task of writing down everyone’s order. I did not know how to spell ANYTHING when I was younger. If you wanted a sesame bagel, you were getting a seceme bagel. Thankfully my dad could decipher my atrocious spelling! Plus, we all usually got the same things every weekend. My favorites were either a blueberry bagel with cream cheese, sesame bagel with egg and cheese, sesame bagel with veggie cream cheese, and always a doughnut (usually strawberry frosted!) Then of course these was hot chocolate or iced coffee. (I have no idea how little girl me ate so much!)
Bagels were life. Same with cereal, bagels were the other breakfast must. So when you suddenly can’t have bagels (good bagels at least), life is a little sad. So years I went without, until I finally experimented with a perfect recipe and these bagel beauties were born (and I could cross another item from my recipe bucket list!).
I literally cried with joy when these actually came out a success! I mean, homemade FRESH bagels!? That’s more than a #win! It’s better than the moment when you make your first loaf of fresh bread! Because…BAGELS!
While these definitely are a weekend “project”, they are so rewarding! You get to pick which toppings you use or leave them plain, you could even add blueberries, raisins, or other direct add-ins! What ever floats your bagel boat! Then of course you have a plethora of options for “filling”. Vegan cream cheese, coconut butter, nut butter, use it in place of bread for a sandwich, make a pizza bagel, whatever!
This recipe makes 4 large bagels. You could also choose to make 6 smaller ones if you like, but I wanted a nice sized goodie. None of these little bitty ones you find in many (not all) gluten-free versions at the store. They do freeze very well too. When you;re ready to eat, just microwave for 30 seconds, cut and toast! I do recommend toasting them if you are not eating them first thing the day you make them. Even just lightly warmed in the toaster works too. It brings the buckwheat flavor to comforting level and the texture better.
Homemade Allergy-Friendly Bagels
- 1¼ Cup Buckwheat Flour
- 1 Cup Gluten-Free All Purpose Flour
- ¼ Cup Arrowroot Starch
- 1½ Tsp Xanthan Gum
- 1 Tsp Baking Powder
- ¼ Cup Unsweetened Applesauce
- 1 Flax Egg (1 TB Milled Flax Seed + 3 TB Water, stir and sit for 5 minutes)
- ½ Cup Water
- For Boiling Water:
- 8 Cups Water
- 2 TB Molasses
- Topping Ideas:
- Poppy Seeds
- Toasted Sesame Seeds
- Onion Flakes
- Garlic Powder
- Unsweetened Raisins
- Unsweetened Dried Cranberries
- Fresh Blueberries (to fold into batter before cooking)
- Preheat the oven to 400°F.
- In a Stand Mixer or large mixing bowl, combine all bagel ingredients and mix to form a blended sticky dough (add in small fruit now, if you are doing so).
- Bring a large pot of 8 cups of water and 2 tablespoons of molasses to a boil.
- While the water works to boil, divide the dough in to 4 (or 6 small) portions. Roll each portion into a ball and then begin to flatten and mold into a bagel shape. Use your fingers to make a hole in the middle and continue to shape.
- Drop each bagel into the boiling water (I did 2 at a time) and boil for 4-5 minutes until they float to the top. Then remove and drain on a paper towel.
- Place the boiled bagels on a Silpat or parchment paper lined baking sheet and sprinkle the tops with your toppings of choice.
- Bake in the preheated oven for 10 minutes on each side (a total of 20 minutes).
I chose to make one poppy, one sesame, one cinnamon, and one plain bagel! They were all FUN! I loved how glossy and bagel-like they came out! The sheen of a quality bagel! Just grab your cup o’ joe, some Daiya (really is the best cream cheese!), maybe a side of some fresh fruit? That would make a pretty killer breakfast or brunch! One of those foods I don’t think anyone hates. The first bite of a fresh bagel after years of deprivation…pretty life changing! So give yourself a pat on the back (once you make them), sit back, and eat your homemade allergy-friendly bagel!
So tell me:
+ What is your favorite type of bagel? From that one local bagel shop, the blueberry bagel (I think because it was actually purple!)
+ Favorite bagel topping? Can’t beat the classic! Cream cheese!
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