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Bagels

1 bag (3-1/2 cups) Pamela's Gluten-Free Bread Mix
1 yeast packet (2-1/4 tsp) enclosed in 19 oz mix bag
1-1/3 cups warm water
1/4 cup oil

Yield: approximately 7 bagels

Combine dry mix, yeast packet, oil and water (no eggs are used). Mix on medium for 3 minutes. Use 1/2 cup dollop of dough for each bagel. Place on a greased baking sheet. Use oil or non-stick spray on dough to create bagel shape. Let dough rise for one hour, then poke hole in center of each bagel. In boiling water, boil bagels for 25 seconds, then remove with slotted spoon and place on greased baking sheet. Note: Bagels do not have to be boiled before baking but it is suggested. Bake in a preheated 400° oven for 20-25 minutes.

For freshly baked morning bagels, refrigerate shaped bagels on a greased baking sheet overnight. In the morning, preheat oven to 400°, boil bagels, then bake for 25-30 minutes. Bagels do not need to rise before baking.

Variations:
Whole Wheat Style Bagels: add 2 tbsp Black Strap Molasses.
Three Seed Bagels: add 2 tbsp sesame seeds, 2 tbsp sunflower seeds, 1 tbsp poppy seeds
Cheese Bagels: add 2 cups finely shredded cheese, 2 tbsp melted butter (optional add 1/4 cup chopped green onions or jalapeno peppers)
Herb Bagels: add 2 tsp Italian herbs and 1/2 tsp onion powder
Cinnamon Bagels: add 2 tsp cinnamon and 1/4 cup sugar

Consumers concerned about gluten should check that all flavorings and additional ingredients added to recipes are gluten-free.