Gluten-Free Pumpkin Bagels

These gluten-free pumpkin bagels are a fall spin on my go-to gluten-free bagel dough. They're dense, chewy and finished with that glossy crust only a boil in brown sugar water can give. Pumpkin puree and pumpkin pie spice get mixed right into the dough, and roasted pepitas, sesame seeds, and a flaky sea salt go on top before baking.

Instructions

Mix the dry ingredients:

In the bowl of a stand mixer, whisk together 190 g brown rice flour, 115 g tapioca starch, 50 g potato starch, 25 g brown sugar, 8 g kosher salt, 7 g instant yeast, 6 g xanthan gum, and 5 g pumpkin pie spice.

Make the psyllium gel:

In a small bowl, combine 16 g whole psyllium husk and 160 g warm water. Stir well and let sit for 2 to 3 minutes until a thick gel forms.

Make the wet mixture:

Add 165 g pumpkin puree, 28 g olive oil, and 5 g apple cider vinegar directly to the psyllium gel. Mix until smooth.

Mix the dough:

Add the wet mixture to the dry ingredients. Mix with the dough hook attachment on low until combined, then increase to medium and mix for about 5 minutes until you have a smooth, cohesive dough.

Divide and shape:

Divide the dough into 6 equal portions, about 130g each.
To shape each bagel, take one portion of dough and cup your hand over it and use a circular motion to roll it against the surface until it forms a smooth, tight ball. Use the friction between your hand and the surface to help it come together. You shouldn't really need flour on your surface.
Lightly dust your thumb with tapioca starch and poke it through the center of the ball.
Gently stretch the opening with both hands, rotating as you go, until the hole is about 1.5 to 2 inches wide.
Place on a parchment-lined baking sheet and repeat with remaining portions.

Proof:

Cover loosely and let rise for about 45-60 minutes until noticeably puffy but not completely doubled in size.
About 30 minutes before the proof is done, preheat the oven to 425°F.

Boil:

Bring 8 cups water and 3 tablespoons brown sugar to a gentle boil in a wide pot.
Gently lower 2 to 3 bagels at a time into the boiling water. Boil for 45 seconds, flip, then boil for another 45 seconds. Remove with a slotted spoon and place on a wire rack. Let sit for a few minutes to let excess water drip off.

Top and bake:

Transfer the bagels back to the parchment-lined baking sheet. Brush each bagel with beaten egg wash (1 large egg beaten). Add 1 large egg, sesame seeds, and flaky sea salt immediately while the egg wash is still wet.
Bake at 425°F for 27 to 30 minutes until deep golden brown and firm on the outside. The internal temperature should reach 205°F.

Cool:

Let cool on a wire rack for at least 45 minutes before slicing so the crumb can set.

Ingredients

Dry Ingredients:

Psyllium Gel:

Wet Ingredients:

For Boiling:

For Topping: