Citric Acid Free Gluten Free Bagels

Chewy, golden, and satisfying in that deeply specific way only a real bagel can be, these gluten-free rounds are the kind of baked good that makes you forget what you're missing. The blend of white rice flour, tapioca starch, and potato starch creates a sturdy, cohesive dough that holds its shape through shaping, proofing, and the all-important boiling step — no shortcuts, just the real process. That boiling bath with a touch of sugar is what gives these bagels their signature chew and glossy crust before they ever hit the oven. For anyone avoiding citric acid, this recipe is refreshingly clean — the tang comes from apple cider vinegar, and every other ingredient is straightforward pantry staple territory with no hidden additives to second-guess. The xanthan gum does the structural work that gluten would normally handle, so the dough comes together smoothly and bakes up with a satisfying, hollow thump when it's done. A brush of egg wash and a sprinkle of sesame seeds or everything seasoning before baking takes these from homemade to genuinely bakery-worthy. Let them cool fully before slicing — the interior firms up as they rest, and the patience is absolutely worth it.

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