Jun 20

{The Recipe Redux} Pretzel Bagels with Chia, Sesame & Sunflower Seeds

I am cah-razy about these bagels.

Chia, Sesame & Sunflower Seed Bagels (1 of 21)

Obsessed with them in the kind of way where I ate them for dinner as an egg + hummus + arugula + roasted tomato sandwich.  And then had them the next day for breakfast topped with smoked salmon + plain greek yogurt + sprinkle of dill.  And then I was just wasting away (mentally) while addressing Save the Dates so a little peanut butter + banana + chocolate chip combination ensued.  And then we decided to make breakfast for dinner so egg + sausage bagel sandwiches it was.  And then the next day I high-fived my inner child with a PB & J bagel sandwich for lunch.

Ooo just can’t get enough. Kinda like how I’m about to go wild about watermelon. Not wild like this but like ice cold triangle after ice cold triangle of watermelon…all day, everyday.

Chia, Sesame & Sunflower Seed Bagels (3 of 21)

But back to bagels.  I’m mainly oh-so-obsessed because these bagels taste like pretzels. Yup, pretzel bagels.  Which you then turn into pretzel bagel sandwiches for dinner, and then breakfast and then lunch and then you get on instagram and the fabulous Katie posts a pictures of apple pie bagels and all you can think is bagels!  And now all I’m thinking is what else could I do with bagels. My head is about to explode with all the ideas.

Which is a good distraction from the annoyance I’m feeling because right when I finally got a Vine..Instagram is all like, “you can post videos now!” Ugh.

Chia, Sesame & Sunflower Seed Bagels (4 of 21)

Whatev.  So gluten free batters tend to be a little temperamental.  The batter is sticky and therefore tricky to work with.  The key is to wet/flour your hands frequently.  But I tell you, they are worth it.  I mean, they taste like a pretzel!

Chia, Sesame & Sunflower Seed Bagels (5 of 21)

Gluten Free Pretzel Bagels with Chia, Sesame & Sunflower Seeds

makes 10 bagels

[adapted from salt and serenity]


4 1/4 cups (or 1, 22-ounces pack) Bob’s Red Mill Gluten Free All-Purpose Baking Flour, divided
1 tsp salt
2 Tbsp flaxseed, ground
1 Tbsp xanthan gum
1 Tbsp instant yeast
1 egg
2 Tbsp maple syrup
2 Tbsp coconut oil
1 tsp apple cider vinegar
1 1/4 cup warm water

Seed Topping

3 Tbsp sesame seeds
3 Tbsp sunflower seeds
3 Tbsp chia seeds
1 tsp salt

Boiling Water Ingredients

1 tsp sugar
1 Tbsp baking soda

Additional Ingredients

¼ cup cornmeal

Line 2-baking sheets with parchment paper and sprinkle each with cornmeal.

In the bowl of an electric mixer, combine 3 1/4 cup gluten free flour, salt, flaxseed, xanthan gum and yeast.  In a separate bowl, combine egg, maple syrup, coconut oil, vinegar and warm water.  Pour wet ingredients into dry ingredients and stir with the paddle attachment on medium for 1 minute and on high for 2 minutes.  Dough will be extremely sticky.

Using the remaining cup of flour, generously flour a large cutting board with 1/2 cup flour.  Scoop out sticky dough onto floured surface.  Divide dough into 10 even pieces.  Flour your hands and roll each piece into a ball.  Use your thumb/finger to poke a hole in the center of the ball and form it into a bagel shape.  Place bagel-shaped dough onto the cornmeal-sprinkled baking sheet.  Repeat with 9 remaining dough balls.  Cover the bagels with plastic wrap and allow them to rise for 20 minutes.

Meanwhile, make you seed topping by combining sesame seeds, sunflower seeds, chia seeds and salt.

After bagels have risen for 20 minutes, bring a large pot of water to a boil and preheat oven to 375F.  Once the water is boiling, add sugar and baking soda to the water.  Drop the bagels into the boiling water one layer at a time.  Be careful to leave plenty of space around your bagels and don’t let them overlap.  My pot allowed me to boil 3 bagels at a time.  Boil bagel for 30 seconds before flipping to the other side for 30 seconds.  Use a slotted spoon to remove bagel from the boiling water and place it back onto the cornmeal-sprinkled cookie sheet.  Immediately sprinkle the wet bagel with the seed mixture.  Repeat with remaining bagels.  Bake for 22-25 minutes, or until golden brown.  Allow to cool on a cooling rack before slicing.

Eat within 4 days or slice and store in the freezer until your next gluten free bagel craving.

Chia, Sesame & Sunflower Seed Bagels (7 of 21)

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!

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35 comments on “{The Recipe Redux} Pretzel Bagels with Chia, Sesame & Sunflower Seeds”

  1. wait. seriously?? you made your own gf bagels? mind. blown

  2. These look amazing, great for sandwiches!!

  3. Thank you. They look nice and I’m sure delicious.


  4. Wowza!! I think we are the same food thread – so digging everything watermelon right now and after this post, I must make these bagels. Being a Philly gal, I love me a good soft pretzel and everything bagels are my fav.

  5. Awesome! Great photos, great recipe! I have never made homemade bagels and keep putting them on my “to make” list. Your toppings sound so good! Everything bagels are usually my favorite, love the idea of making it taste like a pretzel!

  6. Your version of these bagels look so yummy. I will have to give them a try. Thanks for linking to my blog.

  7. Homemade bagels? & they taste like pretzels? I’m in!

  8. This recipe is actually amazing!!! Need to make these!

  9. these look divine. and i love all of your sandwich ideas… altogether, well done!

  10. As if bagels weren’t already awesome enough…you went and pretzel-fied them (yes, it’s totally a word)! Fab-o-lous idea. The everything pretzel bagel.

  11. Oh man I can’t believe I am just seeing this! I feel like I unnecessarily deprived myself of these bagels for the last two days. Luckily I am making burgers for dinner and was thinking about making homemade buns to go with them. I think we have a winner!

    • Now I totally want to make these into burger buns…and then hot dog buns and then maybe like a pretzel focaccia bread. Oh yes. I think that last idea could be a real winner.

      In other news, I just emailed you back:)

  12. Ooo I’ve never made bagels before! These sound great.

  13. Wow thanks for this one! I love bagels but have never been brave enough to try to make them! Yumoo Rachel

  14. These look delicious! Sunflower seed bagels are my favorite, and I love the combination of chia and sesame too! I’m interning with Meal Makeover Moms this summer, and I love reading your recipes and blogs for recipe redux! Can’t wait to try!

  15. I haven’t tried making my own bagels yet, but these sure tempt me. They’re beautiful! What a great combo of toppings :)

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