New York Bagels

Preheat the oven to 200°C/400°F and line a large lipped baking tray with baking paper.

Combine gluten-free flour, yeast, sugar, and salt with a whisk.

Add water and olive oil and mix with a wooden spoon until rough ball forms.

Turn out onto a floured bench and knead for 5 minutes until it is a smooth, soft dough, adding more flour as necessary. You can also use a stand mixer with a dough hook attachment. If it is too soft to handle, place the dough in the fridge for 5 minutes.

Divide the dough into six equal portions and roll into circles. Using a floured finger or the handle of a wooden spoon, press a hole in the center and widen until the hole is at least an inch in diameter. Set aside 30 minutes until they begin to look puffy.

Bring a large pot of water to a boil, and add the molasses. When the water is at a strong rolling boil, place one to two bagels in the water for 45 seconds, flipping over halfway through. Remove with a slotted spoon and place on the baking tray. Repeat with remaining dough.

Brush boiled bagels with the milk and sprinkle seeds on the top.

Bake for 20. Let cool down before serving.