Can I substitute all-purpose gluten-free flour for Caputo Fioreglut?

Caputo Fioreglut is optimized for bagel structure; other GF flours may yield different texture. If substituting, use a blend with xanthan gum or psyllium husk for binding.

Why do these bagels need to be boiled?

Boiling sets the crust and creates the characteristic chewy exterior and dense crumb before baking, a key step for authentic bagel texture.

How long can I store these bagels?

Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Reheat by toasting or microwaving wrapped in a damp paper towel.

What is psyllium husk powder and why is it in this recipe?

Psyllium husk is a soluble fiber that mimics gluten's binding and elasticity properties in gluten-free doughs, helping bagels hold structure and chewiness.

Can I make this dough ahead?

Yes. Shape bagels and refrigerate overnight before boiling and baking, or freeze shaped bagels and add 1–2 minutes to boiling time when cooking from frozen.

Gluten-Free Bagels (Caputo Fioreglut)

Name: Gluten-Free Bagels (Caputo Fioreglut)
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 230 g Caputo Fioreglut Gluten-Free Flour; 40 g superfine brown rice flour; 40 g superfine sorghum flour; 21 g brown sugar; 8 g kosher salt; 6 g instant yeast (RapidRise or bread machine); 2 g psyllium husk powder; 210 g water (warmed to 120-130°F.); 2 Tablespoons cornmeal (for dusting baking pan); 6 cups water (for boiling bagels); 1 Tablespoon molasses (for boiling bagels); 1 Tablespoon baking soda (for boiling bagels); 1 large egg (for egg wash); 2 teaspoons everything bagel seasoning (or your desired toppings)

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Gluten-Free Bagels (Caputo Fioreglut) | CookOS

Ingredients

230 g Caputo Fioreglut Gluten-Free Flour
40 g superfine brown rice flour
40 g superfine sorghum flour
21 g brown sugar
8 g kosher salt
6 g instant yeast (RapidRise or bread machine)
2 g psyllium husk powder
210 g water (warmed to 120-130°F.)
2 Tablespoons cornmeal (for dusting baking pan)
6 cups water (for boiling bagels)
1 Tablespoon molasses (for boiling bagels)
1 Tablespoon baking soda (for boiling bagels)
1 large egg (for egg wash)
2 teaspoons everything bagel seasoning (or your desired toppings)

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Instructions

1
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.
2
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.
3
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.
4
Preheat the oven to 425°F. Line a separate baking tray with parchment paper and dust it with cornmeal.
5
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.
6
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.
7
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!