Buckwheat Bagels (GF, Vegan)

Buckwheat flour is one of my favorite gluten-free flours to bake with! You can make buckwheat sandwich bread with it, buckwheat sourdough, buckwheat focaccia, buckwheat dinner rolls, and so many more things!

I also love how the flavor shines in sweet bakes like this buckwheat apple cake, buckwheat chocolate cake, and buckwheat apple muffins. I mean, there is a reason I have a whole buckwheat dessert collection on the site!

Ingredients

Use a clear shot of the ingredients for this recipe, prepped, and labeled if necessary. Add a paragraph of content describing why these ingredients were chosen. Insert the ingredients into the list below, omitting quantities.

• Buckwheat flour - I recommend using light buckwheat flour vs. dark because of its finer texture and milder flavor.
• Whole psyllium husks - you most likely need to order them online as this is not a very common item in grocery stores.
• Baking powder - make sure it is gluten-free (see the label).
• Instant yeast - I prefer instant yeast to active dry yeast because you don't need to activate it. However, you can use active dry yeast if necessary, just don't forget to activate it beforehand.

See the recipe card for quantities.

Substitutions

1. Psyllium husk - there is not good substitute for psyllium in this recipe!
2. Sugar - you can use honey or maple syrup instead.

Variations

Add cinnamon, brown sugar, and raisins for a sweet version!

Instructions

Step 1. Start preheating the oven to 400F/200C and boil the water for the water bath.

Then, add water and psyllium husks to a medium-sized bowl and whisk to combine.

Note: if you are using active dry yeast, save some water to activate the yeast.

Step 2. In a large mixing bowl add buckwheat flour, sugar, instant yeast, baking powder, and salt. Whisk thoroughly to incorporate.

Step 3. Then, add psyllium gel and oil to the bowl with the dry ingredients and mix.

You can use a wooden spoon or an electric mixer with dough hooks attached. Mix until the dough is smooth and lump-free.

Step 4. Then turn the dough over onto a lightly floured working surface and shape it into a ball.

Don't be afraid to dust the dough with flour if it sticks to your hands!

Divide the dough into 8 equal pieces using a bench scraper or a knife.

Step 5. Shape each piece into a small ball.

Step 6. Finally, poke a medium-size hole in the middle of each ball.

We won't leave the bagels to rise before baking. All the rising will happen in the oven! We do, however, add yeast for flavor and some fermentation.

Step 7. Place a medium-sized pot with boiling water on the stove, add baking soda and salt, and lower bagels into it using a wire spider. My pot fits 3 bagels at once.

Boil the bagels for 1 minute, then place them onto a kitchen towel. The towel will absorb the water and the bagels will dry faster.

Step 8. Once all bagels have gone through the bath, start topping them with seeds.

To top, add the Everything Bagel Seasoning to a medium-size bowl and dip the bagels into it.

Transfer the bagels onto a baking sheet lined with parchment paper or a silicone mat.

Step 9. Finally, place the bagels into a preheated oven and bake for 20 minutes. Let them cool and enjoy!

Storage

• The buckwheat bagels will keep at room temperature for 3-4 days in a bread container or a sealed bag.
• I recommend freezing the bagels in a freezer-safe container or zip-lock bag to keep them fresh for longer (up to 3 months).
• To defrost, place a bagel or two into a microwave for a couple minutes.

FAQ