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Pretzel Bagels


Wet Ingredients:

  • 1⅓. C warm water
  • ½ C. honey (if using agave, substitute ¼ C. agave + ¼ C. water)
  • 1½ T. oil (olive, grape seed, sunflower, etc.)
  • 2 t. instant yeast

Dry Ingredients:

  • 3 ½ C.+ 3 T. gluten free, all-purpose flour
  • 2 T. ground flax
  • 2 T. high-protein flour (such as garbanzo, fava, quinoa)
  • 1 t. xanthan or guar gum
  • ½ t. baking powder
  • ½ t. sea salt, fine
  • ¼ t. baking soda


  1. Combine water, honey, oil and yeast in the bowl of stand mixer. Whisk until combined.
  2. In a separate bowl, combine the dry ingredients and mix until everything is evenly distributed.
  3. With a bowl fitted with a metal paddle (or dough hook), add all the dry ingredients to the wet ingredients. Mix for 1.5 minutes or until a dough with the texture of Play-Doh is formed.
  4. Shape into bagels, approximately 4oz each. Set on an oiled sheet pan and cover loosely with plastic wrap. Place in a warm place and allow to rise for one hour, or until almost doubled in size.
  5. Preheat oven to 350˚ F.
  6. Fill a four or six quart pan with water, add 2 T. sugar to the water and bring to a boil.
  7. Fill another pot with 3 C. water and dissolve ¾ C. baking soda, stirring as it comes to a simmer.
  8. To make bagels, place bagels in sugared boiling water and cook for one minute. Carefully remove from water with a wide slotted spoon and place in the baking soda water for another minute. Remove with a slotted spoon and place on parchment lined baking sheet. Sprinkle with salt or other toppings as desired (we like crunchy chia seed, onion flakes, garlic and salt).
  9. Bake bagels in oven for 25-30 minutes, or until golden brown. At the 15-minute mark, turn the trays and rotate them to a lower or higher rack so they are evenly heated. Eat immediately or within 24 hours. Best if toasted before eating. May be frozen up to a month.