Who doesn't love a bagel? My boys do! I made them these based on another recipe I found online (https://www.snixykitchen.com/gluten-free-bagels/) and changed it a bit because of the flours I had in my pantry and the workings of my temperamental oven.
If you live in the US I suggest you use the original recipe because it uses flours available over the pond. I used Dutch flours from LePoole.
Ingredients
- 350 ml warm water
- 14 grams of yeast
- 1 tablespoon of cane sugar
- 160 grams of LePoole Twello's bruin breadmix
- 300 grams of oatflour breadmix by LePoole
- 20g psyllium husks
- 6 grams of bread salt (iodized salt)
- 1,5 teaspoon of cream of tartar
- 1 tablespoon white vinegar
- ½ tablespoon extra virgin olive oil
- For egg wash: 1 egg white beaten with 1 tablespoon water
- Optional toppings: sesame seeds, poppy seeds, pumpkin seeds or oatmeal.
Poaching water
- 2 litres of water
- 2 tablespoons honey
Instructions
- Put lukewarm water in the mixer bowl and mix in the sugar. Slowly sprinkle the yeast in the warm water. Let sit for 10 minutes while the yeast activates and foams.
- After 10 minutes combine with the flours, psyllium husk, salt, and cream of tartar followed by the olive oil and vinegar and mix on low to combine. Increase speed to medium and knead for 4-5 minutes until the dough is smooth.
- Divide the dough into 8 equal pieces. Knead and roll each piece into a ball and use your thumb and index finger to pinch a whole in the center. Place on a parchment-lined baking tray and repeat with remaining dough, placing them apart. If the dough feels too firm or starts to dry/crack as you roll, either knead in a tiny bit more water or dampen your hands as you knead and roll out a new bagel. When finished with all 8 bagels, put the oventray in a preheated oven that is heated to 35 degrees celcius.
- When they're done rising, in my case for about 45 minutes, bring a large pot of 2 litres of water plus honey to boil and preheat the oven to 225 degrees celcius. Whisk together the egg and water and set aside with a pastry brush and have your desired toppings in a separate bowl.
- Working in batches of 2-3 bagels, use a slotted spoon or spatula to drop a bagel into the boiling water. Boil for 1 minute, flip each bagel and boil for another minute. Transfer bagels back to the parchment-lined baking sheet, tapping lightly on the edge of the pot to get rid of extra water. Repeat until you've boiled all the bagels.
- Brush each bagel with egg wash all over the exposed surfaces and sprinkle with your desired toppings. Bake on the middle rack for about 25-30 minutes until the bagels are golden brown and firm to the touch. Let cool completely before slicing and serving.
- Store bagels in an airtight container for two days. Slice and freeze any bagels you won't eat within 2 days.
