Recipe for gluten-free bagels

From Facebook:

I made good bagels today. It took me a couple of tries to tinker with my current recipe and I am sharing it here in case someone wants to give it a try. I was going to take more photos, but I froze them before I was able to.

450gr of Caputo gluten-free flour

50gr of sorghum flour

20gr sugar

1 tsp baking powder

10gr instant yeast

10gr salt

350gr lukewarm water

30gr avocado oil

10gr white vinegar

Mix all dry ingredients and add wet ingredients until a dough forms.

Place on a lightly floured surface and divide into 9 (approximately 103gr each).

Roll into bagel shape or pat down and make a hole with your finger. I like to wear gloves and use some Pam oil for this part.

Put on a parchment coated baking sheet and proof for approximately 35-45 min.

Place bagels in freezer for 15 min (I find this helps firming them up before the boiling).

Preheat oven to 475F

Bring approximately 60oz water to a rolling boil and when boiling add 3 tbsp of brown sugar and 1 tbsp baking soda.

Place bagels in boiling water (my pot allowed 3 at a time) and boil for 1.5 to 2 min on each side.

Place on a parchment covered baking sheet and brush with egg wash. I topped mine with everything bagel and left some plain.

Put on oven and after 5 min bring temperature down to 400F.

Bake for an additional 15-20 min until tops are golden brown and shiny.