Pre-heat oven to 100°F (bread proof) and spray an oven-safe bowl with gluten-free non-stick cooking spray.
In the bowl of a stand-up mixer add the granulated sugar and warm water, stir to dissolve the sugar. Add the yeast and stir to combine. Cover with a kitchen towel and let sit for 5 minutes, until it becomes frothy.
Add the flour, xanthan gum (leave out if your flour already has it), psyllium powder, baking powder, salt, and brown sugar to the yeast mixture and beat on low speed for 2 minutes the dough hook attachment. Add the butter and apple cider vinegar and beat on medium for 5 minutes, until dough is sticky and stiff.
Transfer the dough to the greased oven-proof bowl and cover with plastic wrap and then a kitchen towel. Place in the oven to rise for 20 minutes.
Line a baking sheet with parchment paper. Turn the dough out onto the parchment paper and cut into 8 pieces. Roll each piece into a ball. Press your finger through the center of each ball to make a hole about 1 inch in diameter. Cover the shaped bagels with a kitchen towel for and let rise on the counter for 10 minutes.
Pre-heat the oven to 425°F. Add 2 quarts of water in a large pot. Whisk in the honey (or maple syrup). Bring water to a boil, then reduce heat to medium-high. Drop bagels in the boiling water 1 at a time and boil for 30 seconds and then flip the bagel over and boil for 30 more seconds. Using wire skimmer or slotted spoon, return the bagels to the sheet, right side up, with flat bottoms against the sheet. Repeat until all the bagels have been boiled. In a small bowl whisk together the egg white and water. Brush the tops and the sides of the bagels with the egg white mixture. Sprinkle with seasoning if desired.
Bake the bagels on the middle rack for 10 minutes and then turn the baking sheet and bake for an additional 15 minutes, until the tops are golden brown and the internal temperature reaches 180°F. Please watch your oven because all ovens are different. Remove from the oven and allow bagels to cool on the baking sheet for 20 minutes before serving. Enjoy!
The completely cooled bagels can be stored in an air-tight container at room temperature for up to 3 days. The bagels can be frozen up to 1 month, once sliced and wrapped in aluminum foil and then placed in a freezer bag. Thaw overnight in the refrigerator or at room temperature, then reheat or toast.
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
The best way to measure gluten-free flour is the “spoon & level” method. Please do not scoop the flour directly out of the bag with a measuring cup.
If you do not have a stand-up mixer, you can mix the dough together in a large bowl then knead by hand for 10-15 minutes.
For the dairy-free option, I used Smart Balance butter.
The completely cooled bagels can be stored in an air-tight container at room temperature for up to 3 days.
The bagels can be frozen up to 1 month, once sliced and wrapped in aluminum foil and then placed in a freezer bag. Thaw the bagels overnight in the refrigerator or at room temperature, then Thaw overnight in the refrigerator or at room temperature, then reheat or toast.