As someone with Celiac disease bagels have been written off. A round piece of dough of a bygone era. You might be thinking “but there are gluten-free bagels…” and I will be quick to retort “those frozen pieces of hard bread that one could use as a hockey puck?? No thanks!”
I have never really been one for bagels, especially not the big doughy New York style ones, but my heart has always had a place for Montreal style bagels. Sweet, chewy, round pieces of deliciousness! I have fond memories of eating them slathered in Nutella at my Aunt’s house in Old Montreal.
When I was in San Francisco I came across a gluten-free bagel. While it was a NY style bagel, I did not hold that against it or discriminate, after all beggars cannot choosers. I had to have it. I finished it within three city blocks.
See! One happy lady with a bagel that looks like the size of my head-delicious!
So today, I decided to create a bagel. A Montreal style gluten-free bagel. It took awhile, about 90 minutes; the dough needs to be massaged, then it needs some alone time, then it goes for a dip in a boiling pot of water, then for a roll in sesame seeds and finally in to the oven. Whew!
But when they are finished they are really little beauties!
Golden and slightly crispy on the outside and chewy and sweet inside. I won’t be adding these in to my weekly rotation as they are more of a treat than anything else but I am tickled pink that they turned out!