No-Rise Bagels (Gluten-Free) ©

These no-rise gluten-free bagels are quick, simple, and delicious—perfect for when you want homemade bagels without the long wait. They’re soft and chewy with that classic bagel flavor, ready to enjoy in less than two-hours. Made with our famous Inspiration Mixes All-Purpose Flour Blend, they bake up beautifully every time. You can keep them plain, top with sesame seeds, or add mix-ins like blueberries or cinnamon raisin for a sweet twist. Plus, they can easily be made dairy-free, so everyone can enjoy a fresh bagel straight from the oven.

This flour blend will also make other delicious recipes! Check out our recipes!

SERVINGS: 6-8

PREP TIME: 40 MIN for plain bagels

COOK TIME: 20-25 MIN

TOTAL TIME: 65 MIN

INGREDIENTS

Plain Bagels

• 2 1/4 Cups (454g) Inspiration Baking-All-Purpose Flour Blend

• 1 Tablespoon Yeast

• 2 Teaspoon baking powder double-acting

• 1 1/3 Cup vanilla yogurt (dairy or dairy free) or sour cream

• 2 whole eggs

• 1 1/2 Teaspoons Apple Cider Vinegar

• 1 Teaspoon real maple syrup (omit when adding fruit options)

• Sesame seeds if desired.

  • Fruit Options for Blueberry or Cinnamon Raisin Bagels:

  • 3/4 cup blueberries + 2 tablespoons granulated sugar mixed together or

  • 3/4 *softened raisins. Roll raisins in cinnamon/sugar combo (1/2 teaspoon cinnamon and 2 tablespoons brown sugar).

  • Fold into batter after blended.

• You will need a 3-inch round cookie cutter to draw circles on the parchment paper as a guide to piping the bagel the right size.

• You will need an 18-24 inch pastry bag to pipe the dough into round circles. Cut opening to 1-inch in diameter creating a 2-inch opening.

DIRECTIONS

1. Preheat your oven to 375°F. Cover a large baking sheet with parchment paper. Using a pencil, draw circles on the parchment paper for 8 bagels. Turn the parchment paper over when placing on the baking sheet.

2. In a mixing bowl, add dry yeast and baking powder to your Inspiration Baking-All-Purpose Flour Blend, stir together, and set aside.

3. Add 2 whole eggs to your stand mixer bowl. Whip on medium for about a minute. Add vanilla yogurt or sour cream to the whipped eggs. Blend on medium low until creamy.

4. Add maple syrup and apple cider vinegar. Omit maple syrup if making bagels with options above.

5. Add dry mix and blend on medium-high for 2 minutes until it is like a thick cake batter, using your spatula to scrape the bowl several times to make sure all the dry mix is blended into the dough.

6. Scoop your dough into the pastry bag, making sure the edges of the bag are folded down. After the bag is filled, fold the edges back up and twist the top to push the dough to the tip when you are ready to pipe the bagel circles.

   1. NOTE: I use a bowl to place the pastry bag in so its easier to scoop the dough into the bag. Be sure to turn the tip of the bag up so the dough does not come out the bottom while you are filing it.

7. Pipe the dough onto the parchment paper using the circles as your guide. Leave a small opening in the center.

   1. Note: You can use a knife dipped in water to make a wider opening in the center. You can also use a knife dipped in water to lightly smooth each bagel to keep them nice and round.

8. Let the bagels rest for 10 minutes before placing in the oven. Sprinkle with sesame seeds if desired or leave plain.

9. Bake for 20-25 minutes until golden brown. As the dough bakes and rises, the middle may close up some.

10. Remove from the oven and place bagels on a wire rack to cool.

11. Cut in half to make sandwiches, slather with cream cheese or toast with butter and jam.

NOTES:

• You can freeze the bagels to eat later. Wrap each bagel in plastic wrap. Then place in a freezer bag. Thaw at room temperature.

• *To soften raisins, place raisins in water and let soak for 15-20 minutes.