Gluten-Free Bagels (Caputo Fioreglut)

In the bowl of a stand mixer, whisk together the Caputo Fioreglut, brown rice flour, sorghum flour, brown sugar, kosher salt, instant yeast and psyllium husk powder. Add the warm water and mix on medium speed for about 2 minutes, or until the dough is smooth and fully combined, scraping the sides of the bowl as needed. The dough should be soft and pliable, not overly sticky.

Divide the dough into four equal pieces and roll each into a smooth ball. Use your finger, or the end of a wooden spoon dipped in flour, to poke a hole in the center, then gently stretch the hole to about 1 ½ inches in diameter. Place the shaped bagels on a parchment-lined baking sheet.

Cover the bagels loosely with plastic wrap or a tea towel and let them rise in a warm place until puffy, about 45 minutes to 1 hour. They should expand but may not double in size.

Preheat the oven to 425°F. Line a separate baking tray with parchment paper and dust it with cornmeal.

Bring a large pot of water to a boil, then stir in the molasses and baking soda. Carefully lower the bagels into the water, boiling for 15–30 seconds per side. Use a slotted spoon to transfer them to the baking sheet.

In a small cup, whisk the egg until slightly foamy, then brush the tops of the boiled bagels with the egg wash. Sprinkle with everything bagel seasoning or your preferred topping.

Bake for 18–20 minutes, or until golden brown with an internal temperature of 205°F. Let cool slightly before slicing and enjoying with a smear of cream cheese!