Gluten Free Bagels: An In-Depth Look at this Delicious Grab-and-Go Breakfast Staple
Even if you haven’t had one since you switched to the gluten free diet, you can probably remember what a bagel tastes like. There’s nothing quite as satisfying as taking that first bite of soft, tender dough that has been baked into a caramel-colored ring. Whether you enjoy it fresh, sliced and toasted, or top it with rich cream cheese, the bagel is a delicious grab-and-go breakfast staple.
Though you may have had your last traditional bagel, made with high-gluten flour and malt, your bagel-eating days don’t need to be over. Schär gluten free bagels come in two classic flavors and can be used to create all your breakfast favorites and more. Read on to learn everything you need to know about gluten free bagels.
The History of Bagels
In the simplest of terms, a bagel is a round bread with a hole in the middle. Bagels are traditionally made with a combination of high-gluten flour, salt, water, yeast, and malt that is kneaded into dough, shaped into rings, then boiled and baked. The history of this breakfast staple dates back at least six centuries.
The bagel we all know and love in the 21st century is thought to have made its way to the United States from Poland. During the 14th century, German immigrants were sent to Poland to build the economy and they brought pretzels with them. The theory is that those pretzels morphed into a round role with a hole in the middle the Polish came to call an obwarzanek. These round roles gained popularity when Queen Jadwiga replaced her richly flavored breads and pastries for obwarzanek during Lent.
At the same time Germans were immigrating to Poland, so were the Jews. During that time, Jews were prohibited from baking bread because they were commonly viewed as enemies of the Christian church. When the “Nobles’ Democracy” period in Poland came about, however, Jews were allowed to bake and sell bread. Beigels, Yiddish word for bagels, became a staple of Jewish baking and were eventually brought to North America with Jewish immigrants.
All About Gluten Free Bagels
Though they may seem simple enough, bagels have been the subject of a great deal of debate. Many Americans are partial to the New York style, though early Jewish immigrants who settled in Toronto and Montreal created their own distinct style. By the early 1900s, there were so many bagel makers in New York City that Local 338, a bagel makers trade union, was created in 1915.
For centuries, gluten was an integral part of what made a bagel a “bagel”. Bagels have become so commonplace now, however, that the name refers as much to the shape of the bread as it does to the process through which it is made. By changing the flours used to make the dough, it’s now possible to create gluten free bagels.
The tricky thing about gluten free bagels is getting the texture right. A bagel is more than just a bread roll with a hole in the middle. It needs to be tender but chewy and it should be easy to slice and serve toasted or topped with fresh ingredients. Schär does gluten free bagels right and they have two classic flavors to choose from: plain and cinnamon raisin.
Tips for Using Gluten Free Bagels
Freshness is the key to a delicious bagel, but preparation matters as well. No matter which way you slice it, gluten free bagels are a must-have addition to any gluten free diet. Whether you’re looking for an easy to-go breakfast or you’re enjoying a meal at home, here are some simple tips to follow to store, slice, and prepare gluten free bagels:
- Keep the bagels in the original packaging until you use them – if you open the package and don’t use them all, freeze the rest until you’re ready to enjoy them.
- Always thaw frozen bagels before eating them – try heating it for 10 to 12 seconds on each side in the microwave but be careful because overcooking can make the bagel tough.
- When slicing a bagel with a knife, always use a sharp, serrated knife and place the bagel on its edge on a cutting board – never cut a bagel in your hand.
- If you enjoy a lot of bagels, invest in a mechanical bagel slicer – they’re easy to use and safer than using a kitchen knife.
- To toast the bagel, slice it in half and place it in the toaster (be sure you have a designated gluten-free toaster) or toast the whole bagel in a toaster oven at 375°F for 4 to 5 minutes.
- If your bagel has gone stale, you may be able to save it by dipping the whole bagel in hot water then toasting it whole in the oven at 375°F for 4 to 5 minutes.
When you need a quick and simple breakfast, Schär gluten free bagels are the way to go. If you have a little time on your hands, however, there are plenty of ways to dress up your bagel or you can experiment with making your own. Read on to see some tasty recipes for gluten free bagels.
Recipes for Gluten Free Bagels
If you’re looking for a quick breakfast on the go, a toasted Schär gluten free bagel with cream cheese is the perfect option. For something a little heartier, try making your favorite sandwich on a toasted bagel or get creative and whip up a batch of homemade gluten free bagels yourself.
Here are some recipes to try for gluten free bagels at home:
1. Bagel Breakfast Sandwich
- 1 Schär gluten free plain bagel
- 2 tablespoons butter
- 2 large eggs
- 2 slices American cheese
- 2 slices cooked bacon
- Salt and pepper
- Slice and toast the bagel then spread the cut sides with butter.
- Grease a skillet with cooking spray and crack the eggs into the skillet.
- When the white start to set, break the yolks and spread them gently over the whites.
- Season the eggs with salt and pepper then place the cheese and bacon on top of one.
- Flip the second egg on top of the bacon and cook until the cheese melts.
- Sandwich the egg, cheese, and bacon between the two bagel halves and serve immediately.
2. Cinnamon Raisin Bagel Bread Pudding
- 2 Schär cinnamon raisin gluten free bagels, cubed
- 1/3 cup seedless raisins
- 3 large eggs
- 3 cups whole milk
- 2/3 cup white sugar
- 1 ½ teaspoons cinnamon
- 1 teaspoon vanilla extract
- Grease an 8-inch square baking pan with cooking spray and spread the cubed bagels in it.
- Sprinkle with raisins then set the baking pan aside.
- Whisk together the eggs, milk, sugar, cinnamon, and vanilla in a large bowl.
- Pour the mixture over the bagel cubes and press them down to soak up the liquid.
- Cover and chill for 2 to 3 hours or overnight.
- Bring the pan to room temperature while you preheat the oven to 350°F.
- Bake for 45 to 50 minutes until the center is set then cool and chill before serving.
3. Quick and Easy Pizza Bagels
- 3 Schär plain gluten free bagels
- 6 ounces pizza sauce
- 24 slices peperoni
- 8 ounces shredded mozzarella cheese
- Preheat the oven to 375°F and line a baking sheet with foil or parchment.
- Slice the bagels in half and place them on the baking sheet in a single layer.
- Spread the sauce evenly over the sliced bagels and divide the pepperoni slices among them.
- Sprinkle the cheese over the bagels and bake for 10 minutes until the cheese is melted.
4. No Rise Gluten Free Bagels
- 1 tablespoon molasses
- 2 ½ teaspoons salt, divided
- 3 ½ cups gluten free bread flour
- 2 teaspoons instant dry yeast
- 2 tablespoons white sugar
- 1 cup plus 1 tablespoon warm water
- 1/3 cup unsalted butter, softened
- 1 egg beaten with 1 tablespoon milk
- Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
- Fill a medium-sized saucepan with 6 cups of water then add the molasses and 1 teaspoon salt.
- Bring the water to boil over medium-high heat then set aside – keep simmering.
- Combine the gluten free bread flour, yeast, sugar, and 1 ½ teaspoons salt in the bowl of a stand mixer and mix well.
- Add the water and butter then mix on low speed with the dough hook attachment.
- Increase the speed to medium and knead for 5 minutes until the dough is smooth and thick.
- Grease a silicone spatula with cooking spray and scrape down the sides of the bowl.
- Cover the bowl with plastic and chill for 10 minutes.
- Turn the dough out onto a lightly floured surface and sprinkle with flour.
- Divide the dough into 8 pieces then shape them into rounds.
- Dip your finger in flour and press into the center of each round, moving it in a circle to create a hole about 1 ½ inches wide in the middle.
- Boil the bagels for about 45 seconds, turning halfway through, then place them on the baking sheet.
- Brush with egg wash then bake for 18 to 20 minutes until golden brown.
The next time you find yourself looking for a simple breakfast option or something to keep in the pantry, stock up on Schär gluten free bagels. Sliced and toasted, these bagels are perfect for breakfast but they also pair perfectly with fresh ingredients for a delicious sandwich.