So, here is your recipe. These are truly amazing! I made two batches at a time (I did not double the recipe, just simply made the recipe twice) and froze half.
It comes from this book which I believe if you don't do gluten, this is like a baking bible for me.
Makes 10 bagels
4 cups all purpose gluten free flour
3 tsps xantham gum
1 tbs salt
1 tbs active dry yeast (proof first)
6 tbs honey
2-3 cups warm water
2 tbs sugar
1 extra large egg, beaten with water (for egg wash)
Seeds: you can do whatever you like. I did:
1. in a large bowl, place the flour, xantham gum, salt and yeast and whisk to combine. To the dry ingredients, add the honey and mix to distribute. It will clump up a bit.
2. In a slow but steady stream, add the 2 cups water, mixing with a spoon as you pour. Mix until the dough starts to come together. If it's not coming together, add more water.
The dough should be thick and sticky, but not impossible to handle. Divide the dough into 10 heaped portions, sprinkling each with flour and roll between your hands (I dusted my hands too). make a disc about 1 1/4 inches thick. Create a hole in the center of each disk.
3. Place the mounds of dough 1 inch apart on a rimmed baking sheet lined with parchment paper and let rise for 30-45 minutes. Dough should rise about 1 1/2 times its original size. I find in Ashland this takes longer.
4. Boil a big pot of water with the sugar. After the bagels have risen, gently place the mounds of dough into the boiling water, two at a time, for 3 minutes, rotating 1/2 way through.
5. As they finish boiling, place each bagel back on the parchment paper about 1 inch apart. With a pastry brush, brush each bagel with egg wash and seeds of your choice.
6. At this point, the bagels can be frozen or cooked. To bake, oven set at 375 degrees. Place bagels 1 inch apart and bake for 25 minutes or until golden brown.
7. Allow bagels to cool at least 15 minutes before slicing open.