The original recipe is by the lovely Sara Azuri Mizrachi, who allowed me to post my modified Gluten-free version.
600 gr. Tagmish GF flour
1 “pregnant” Tbsp. (13 gr.) dry yeast
¼ cup sugar
¼ cup vegetable oil
¾ Tbsp. salt
½ bag (5 gr.) baking powder
600 ml. warm water
1 egg white for brushing
sesame seeds and sugar for sprinkling
Mix all dry ingredients in a bowl.
Add all liquids and knead for a few minutes until you get a soft, sticky dough.
Smear hands with vegetable oil and lightly massage the dough.
Cover bowl loosely with a plastic bag, and let rise in warm place for approx. ½ an hour.
Divide dough into 15 equal parts, knead and form balls.
Oil your hands and create the desired shape.
To create ring-shaped bagels: insert your thumb in the center of a ball, and gently expand in a circulatory motion.
To create bagel sticks: roll each ball into an elongated cylinder.
To create bagel rolls: divide each ball into two and roll each part into a short, thick cylinder.
Place bagels over a tin lined with baking paper, brush with egg white, sprinkle generously with sesame seeds, and lightly with sugar.
Cover with a towel and let rise for an additional ½ an hour.
Preheat your oven to 180C/360F.
Bake for approx. 15 minutes until nicely golden-brown (see picture).