Easy Gluten-Free Pumpkin Bagels (Dairy-Free, No-Boil)
, Makes 6 bagels
No-boil gluten-free bagels with pumpkin and egg dough, risen an hour, then baked with a sesame crust.
| prepLine a large baking sheet with parchment paper or a silpat | |||||||
| prepPreheat oven to 350°F / 180°C (near end of rise) | |||||||
| 360 g gluten-free all-purpose flour | Sift & whisk dry ingredients | Mix dry into wet to a dough | Scoop, roll, poke holes; rise 1 hr | Brush tops with oil | Sprinkle sesame seeds | Bake 350°F / 180°C, 30-40 min; cool | |
| 1 tsp xanthan gum (omit if blend includes it) | |||||||
| 2 tbsp psyllium husk powder | |||||||
| 2 1/4 tsp instant yeast | |||||||
| 1 tbsp sugar | |||||||
| 1 tsp baking powder | |||||||
| 1/4 tsp salt | |||||||
| 245 g pumpkin puree | Blend pumpkin & eggs smooth | Mix in water & oil | |||||
| 2 large eggs | |||||||
| 240 ml warm water (105-115°F / 40-46°C) | |||||||
| 60 ml sunflower oil | |||||||
| sunflower oil, for brushing & oiling hands | |||||||
| 35 g white sesame seeds, for sprinkling | |||||||
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