SIDE TRIP: Game-Changing, Gluten-Free NYC Bagels

Last year I discovered Modern Bread & Bagel. Each time we visited NYC I stocked up on $3.75 bagels, which I froze back at home. They were the closest GF option to a standard bagel I had ever tasted — until I made this recipe

I don't prefer the bagels this recipes makes to Modern due to price or convenience, although they win in both those categories. I prefer them because they are the most legit GF bagels I have tasted. Ever. They have changed my breakfast game permanently.

While NYC is not another country, given that it is a location, I am running with this. These bagels are not light and airy, but doughy, chewy, and just all-around legit.

Game-Changing, Gluten-Free NYC Bagels

makes 8 bagels

2½-3 cups Cup4Cup GF flour

1½ teaspoons active dry yeast

4  teaspoons salt

1½  teaspoons granulated sugar

½ cup milk

2 teaspoons olive oil, plus more for oiling the bowl

2 teaspoons baking soda

1. In the bowl of a stand mixer with a dough hook, combine the 2 teaspoons salt, yeast, sugar, and 2½ cups of flour.

2. Add 1 cup hot tap water to a glass measuring cup or microwavable bowl. Pout in the cold milk. You want the temperature of the mixed liquids to be between 110-115° F. If you do not have an instant read thermometer, drop a small amount on the inside of your wrist. It should feel significantly warmer than your body temperature (98.6°F) but not burning. If it feels uncomfortable or "too hot" immediately, it is likely over 120°F. If the liquid feels too hot, let it cool for a few minutes, until it is between 110-115° F. If it feels to cold, cook it in 20 second bursts in the microwave, until the temperature range is reached. Pour liquids into the bowl with dry ingredients.

3. Beat on low with the hook attachment until it's just smooth and elastic, about 2 minutes. The dough should be tacky, but hold it's shape. If it's too batter-like, add the remaining flour, ¼ cup at a time. If you do not have a stand mixer, you can knead by hand. It will take about 7 minutes of needing. After kneading, add the oil into the dough and knead for another minute.

4. Drizzle a little bit of olive oil onto the bottom and sides of a deep bowl. Place the dough inside the bowl and cover with plastic wrap. Set the bowl in a warm place until the dough 1 hour.

5. Carefully divide the dough into 8 pieces (I used a scale to be extra precise, but it’s not necessary). Shape each piece into a round. Now, take a dough ball, and press it gently against the countertop (or whatever work surface you’re using) moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms. Repeat with 7 other dough rounds.

6. Gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled or parchment cookie sheet. Repeat the same step with the remaining dough.

7. After shaping the dough rounds and placing them on a parchment-lined cookie sheet and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF and bring 2-3 quarts of water to a boil in Dutch over or extra large pot. Add the remaining 2 teaspoons salt and baking soda to the water. Reduce the heat to a slow boil. Use a slotted spoon or skimmer to lower the bagels into the water. Boil as many as as can fit in the water without overlapped. Boil for 2 minutes, flip and boil 2 more minutes. Remove with a slotted spoon back onto the cookie sheet on which they rose, and boil remanning bagels.

8. If you want to add toppings to your bagels, do so as you take them out of the water, while they are still damp.

9. Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them a fresh parchment-lined baking sheet.

10. Bake for 18-22 minutes, or until golden brown. Alternately, bake for about 10-12 minutes, until just started to turn golden, and freeze on the tray. Once frozen, remove to an airtight freezer bag. Finish baking from frozen just before eating, for about 10-12 minutes at 425° F.