Incredible Gluten-Free Bagels

*Be sure to use a sturdy stand mixer as dough will be tough to mix. Adding flours a little at a time will help.

2 1/2 cups of warm water + 3 1/2 teaspoons yeast + 3 tsp sugar
Set aside for five minutes to froth.

Mix flours:

• 2 cups of Breads from Anna® original bread mix flour
• 2 cups Bob’s Red Mill Arrowroot starch flour
• 3 cups Bob’s Red Mill Tapioca starch flour
• 1 1/2 cups Bob’s Red Mill Cornstarch
• 3 teaspoons xanthan gum
• 2 teaspoons salt
• 1 egg
• 1 Tablespoon Honey

Mix all ingredients together slowly until dough forms ball. Divide dough into two halfs. Shape into two separate “logs” about 2 1/2 inches in diameter. Slice evenly about 2 inch width circles. Shape and punch thumb through middle shaping into a bagel form.

Arrange on cookie sheet sprayed with non stick cooking spray, cover with towel and set aside to rise for 25-30 min.

Boil a large saucepan of water with ¼ cup of baking soda. Drop bagels into boiling water (1-2 minutes) each side, remove with slotted spoon and place on cookie sheet. Immediately sprinkle with desired topping: (Kosher Salt, Italian Seasoning, Garlic, Cinnamon & Sugar), Mist with non-stick cooking spray.

Bake in pre-heated oven at 450 degrees for approximately. 15 min. until golden brown.

Remove from oven, cool on wire cooling rack.