Gluten Free Bagels Recipe

Preheat oven to 400°F
Line a large rimmed baking sheet with unbleached parchment paper, set it aside
In a medium-sized, covered saucepan, bring the water bath to a boil over medium-high heat
6 cups water, 1 tablespoon molasses, 1 teaspoon salt

In the bowl of stand mixer, add bread flour, yeast and granulated sugar, use a whisk to combine well
3 1/2 cups bread flour, 2 teaspoons instant yeast, 2 tablespoons sugar
Add the salt and whisk to combine well
1 1/2 teaspoons salt
Add the water and butter, and mix on low speed with the dough hook(s) until combined
1 cup water, 6 tablespoons butter
Raise the mixer speed to medium and knead for approximately 5 minutes or until smooth
Spray a silicone spatula lightly with cooking oil spray and scrape sides of bowl
Cover bowl with plastic wrap and place in the refrigerator to chill for 10-15 minutes

Remove from the refrigerator, and transfer it to a surface lightly sprinkled with bread flour
Sprinkle the dough very lightly with more flour and turn it over on itself a few times until the dough is smoother
Using a bench scraper or sharp knife, divide the dough into 8 equal pieces
Shape the pieces into rounds of dough
Place on prepared baking sheet about 2 inches apart
Place a floured finger in the center of each round of dough
Press down to the bottom and move around in a circular motion to create a hole that is at least 1 1/2-inches wide

Place as many of the raw, shaped bagels in the boiling water bath as can fit without crowding and boil them for about 45 seconds total
Turn the bagels over gently to evenly boil
Remove the boiled bagels from the water bath and return to the baking sheet
Brush the tops and sides with the egg wash
1 egg
Add toppings (seeds, nuts, etc)