Pumpkin has taken over my kitchen this month and I couldn’t be happier! I am thrilled to be able to share this recipe with you and show you just how easy homemade gluten free bagels can be.
Let’s face it, there are a lot of ways, or I should say, techniques, to make bagels. This recipe uses yogurt as an ingredient and can be topped with pretty much any topping you like. Then there are some varieties that rise high with yeast and then others that are boiled and then baked like this one today.
So many ways to make a bagel… but only this way makes a delicious, gluten free pumpkin bagel!
These pumpkin bagels have a superior bagel-flavor that’s chewy with the right amount of dense texture that pairs perfectly with the oh-so-amazing maple walnut cream cheese. Toasted, plain or even with butter, these are truly some of the best bagels! AND, they are homemade – which makes them even better.
For the best bagels follow these tips…
Tips for Making Gluten Free Pumpkin Bagels
Make your own oat flour
This is not a must, but it’s something that’s good to know. Instead of buying bags of oat flour, just get out your trusty food processor. Making the flour is super easy – just add your old fashioned oats to the bowl and process until the consistency of flour.
Depending on how much oats you add, it could take 30 to 60 seconds.
Working with the bagel dough
Does the dough behave more like thick, sticky batter than a soft bread dough? Good!
Then you’ve got the right consistency.
Forming the bagels may seem like something that’s going to be a huge mess and really, that’s not entirely true!
This dough / batter will be sticky and will stick to your hands. But you should still be able to form a bagel shape, have it stay together and drop it in the boiling water. The key to working with it is to wet your hands slightly before you go to form the bagels.
Here’s what the process looks like:
- Divide the dough into 8 pieces (I do this right in the bowl)
- Wet your hands slightly
- Pick up soon-to-be bagel #1
- Quickly roll it into a ball
- Position your thumb in the middle and poke it through, making a bagel shape as you go
- Dunk them one by one into the boiling water
There are differing opinions on the ‘right’ length of time to boil a bagel for. I tried it several ways – 10 seconds each side, 30 seconds each side, until they float and then the ole’ “just leave them in for a bit.”
Well, since timing is important in recipe development, I had to narrow down to have some consistency.
60 seconds total is the official winner.
Because these bagels are dense, boiling them per side didn’t work as they flip around in the boiling water anyway. So just drop them in and set the timer for 60 seconds. What I found was this was exactly enough time to form another bagel so it’s ready to go in when the first one is done.
Then use a large spoon like this one to remove them.
With a big smear of maple walnut cream cheese, these bagels will brighten your fall season.
And now for the recipe…
- 1 ¼ cup light buckwheat flour
- 1 cup oat flour
- 2/3 cup arrowroot flour/starch
- ¼ cup white sugar
- 3 Tbsp. coconut finely shredded
- 3 Tbsp. flax seeds ground
- 2 tsp. baking soda
- ½ tsp. salt
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. cloves
- ½ tsp. ginger powder
- 1 15.5- ounce can pureed pumpkin
- 1 Tbsp. coconut oil
- 2 tsp. apple cider vinegar
- Cornmeal for dusting optional
Maple Walnut Cream Cheese
- 4 oz. cream cheese
- 1 tsp. maple extract
- 2 Tbsp. maple syrup
- 3 Tbsp. walnuts chopped
- Preheat oven to 350˚ F. In a large pot, heat 4 cups of water to a boil. Prepare a baking sheet by lining it with parchment paper and dusting with cornmeal.
- In a large bowl, combine the flours, arrowroot starch, sugar, coconut, flax seeds, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Mix well.
- In a medium bowl, combine the wet ingredients.
- Add the wet mixture to the dry mixture and using a large spoon, stir until the flour is completely mixed in. The batter will be slightly sticky.
- Using a sharp knife, cut the dough into 8 equal pieces.
- Wet your hands slightly and shape each piece into a ball. Stick your thumb through the middle and continue to form into a bagel shape.
- Drop each newly formed bagel into the pot of boiling water.
- Boil for 60 seconds and remove with a slotted spoon. Place on the prepare baking pan.
- Bake the bagels for 20 minutes.
Prepare the maple walnut cream cheese:
- In a medium bowl, cream together the cream cheese, maple extract and maple syrup. Blend well. Fold in the walnuts.
- Spread on cooled bagels.
[box type=”note” fontsize=”15″ radius=”10″]If you make these Gluten Free Bagels with Maple Walnut Cream Cheese, tag me on Instagram @gluten_free_bread and use the hashtag #glutenfreebread[/box]