Fresh from the oven, homemade allergy-friendly bagels for everyone! Gluten-free, nut-free, dairy-free, egg-free, soy-free, vegan, a simple recipe for the classic and favorite breakfast carb! Choose your topping and flavors for a special journey!
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).