GF breads/bagels always get a bad rep, but it’s my forever mission to convince you otherwise with these recipes. I’ve been craving cozy, nutrient-rich, real food for the past two months and have been testing all types of recipes. These hit the spot - and are so easy to make too!

The trick with bagels, I’ve learned, is that boiling is a step you don’t want to forego. In San Francisco, my go-to bagel shop was Wise Sons. Their GF sesame seed bagel is life-changing, doughy, and tastes just like a good NY bagel. I have to say, these are pretty close!

INGREDIENTS:

4 cups oat flour
1/4 cup arrowroot powder
1/2 cup dairy-free yogurt (I used so delicious unsweetened coconut yogurt)
1 1/2 cup warm water
1 tbsp baking powder
1 tsp salt
2 tbsp Trader Joe’s Everything Seasoning
2 tbsp sesame seeds
Avocado oil
Will need parchment paper as well

DIRECTIONS:

Turn on some Angus & Julia Stone, light a candle, and preheat the oven to 425.
Fill a pot with about 4-5 cups of water, and put it on high.
Put the parchment paper on your baking sheet.
In a large bowl, whisk together the oat flour, arrowroot powder, baking powder, salt, sesame seeds, and everything but the bagel seasoning.
Once this is mixed, add in the warm water and dairy-free yogurt. I used a spoon and then washed my hands to knead the rest of the dough, ensuring the sesame seeds and seasonings were evenly distributed. That is definitely clutch to make sure there is flavor throughout the bagel.
Once the dough feels thick enough (shouldn’t be sticky), roll into 7-8 balls in your hand - should be no bigger than your palm, as you want them to be pretty doughy.
Use your thumb to create holes in the middle, and form the bagel.
The water should be boiling by now. Boil each bagel for about one minute on each side. As you take the bagels out, place them back on the parchment paper and coat them in additional seasoning.
The bagels should be relatively sticky from the boiling water, but you can also put some avocado oil on a spoon or brush to coat the outside of the bagels to help the seasoning stick. I suggest coating them on both sides.
Once the bagels are boiled and coated, they’re ready to go in the oven!
Put the bagels in for about 20 or so minutes.
You want them to be doughy and soft to the touch - you may need to keep them in longer, but you don’t want to overcook them, as you’ll still want to toast them :) Keep an eye on the seasoning on the outside of the bagel as it starts to turn a bit crispy, that’s when you know to take them out of the oven.
Once they’re out, let them sit for a bit. Then, cut them in half, toast them, and add your preferred topping (mine is miyokos).