Gluten-free bagels are not overly difficult to make. But is there a best way to shape them? As gluten-free bakers we are working with dough that is a lot more fragile than dough made from wheat flour so sometimes the traditional methods of working with bread dough need to be modified. Below are two different ways in which you can shape your bagels when working with gluten-free dough.
DOUGH CONSISTENCY AND EASE OF HANDLING
When making gluten-free bread, our hydration levels (the ratio of liquids to flour) are typically much higher than wheat-based breads. This is because gluten-free flours are generally ‘thirstier’.
This can often make gluten-free bread doughs tricky to handle because they can be loose or sticky.
Bagels, however, have a much lower hydration level because of their tighter, more dense crumb structure. This is good news for us gluten-free bakers!
HOW TO SHAPE GLUTEN-FREE BAGELS
There are two main ways to shape bagels. The first is what I call the poke and swirl method. And the second? It’s what I describe as the roll and loop method.
The roll and loop method is the classic / more traditional way of shaping bagels. But the poke and swirl method is an equally valid method for shaping bagels. You should go with whichever you find easiest.
I have tried both methods with my gluten-free bagel dough and have decided that I prefer the poke and swirl method. I find it slightly quicker than the roll and loop method. And there is no risk of the bagel unravelling in the poaching liquid (which has happened to me with the roll and loop method).
THE POKE AND SWIRL METHOD
With this method, start by dividing your dough into portions of equal weight. Then roll each piece into a smooth ball.
You’re not going to achieve the ‘tight’ ball you may have heard wheat bread bakers speak of. But you do want to ensure you eliminate any cracks and creases as best you can.
I roll mine on a *very* lightly oiled surface and then between my palms (again, lightly oiled) until nice and smooth.
Once your balls of dough are ready, dip the palm of your hand in flour and then swiftly yet firmly press down on the dough to flatten it.
Next, dip your index finger in flour then poke it straight through the middle of the dough. Take your finger out, dip it in flour again then place it back into the hole and swirl the dough around your floured finger to widen the hole.
THE ROLL AND LOOP METHOD
This is the classic way of shaping bagels and it starts in the same way as the first method by dividing up the dough into equal portions.
You then take each portion of dough and roll it out into a long, even rope. This is then looped around your hand (index to little fingers at the knuckles) to create a circle of dough, which you will need to seal.
Your dough may be sticky enough to seal as it is, or you may need to brush one of the ends with water before connecting the two together.
Once you have created the seal, keep the dough on your hand and gently press and roll the dough into a *very* lightly oiled work surface to properly seal the dough.
HOW BIG TO BAGEL?
Go big or go home is generally my philosophy when it comes to bagel shaping (and life in general 🙃)
I weigh my bagel dough out into equal pieces weighing approximately 110g each after the first proof.
After I have shaped the dough into balls, I flatten them down into circles of around 10cm in diameter.
Once I have poked my finger through the dough, I swirl each piece around until I have a bagel hole that is around 3cm in diameter. You want to make the hole slightly bigger than you think as it will shrink a little as your bagels puff up during the second rise.
I hope you have found this little how-to on shaping gluten-free bagels helpful. Happy baking!
