Prevent your screen from going dark
Dough:
- 2 cups water, warm – 480ml
- ¼ cup whole psyllium husk, 25g
- 2 tablespoons maple syrup or agave syrup , 30 ml
- 2 tablespoons olive oil, 30 ml
- 2 teaspoons instant yeast, 6g
- ½ cup tapioca starch, 60g
- ½ cup cornstarch, 60g
- 1 cup whole grain rice flour , 150g
- ½ cup corn flour, 60g
- 1 cup + 2 tablespoons sorghum flour or buckwheat flour, 140g
- 2 teaspoons salt, 10g
For boiling:
- Large pot of water, about 5 quart, 4.7 liters
- 1 tablespoon baking soda, 4g
Toppings:
- Sesame seeds, poppy seeds, everything bagel seasoning, coarse salt
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In a large bowl, whisk warm water, psyllium husk, maple syrup, and olive oil. Let rest for 10 minutes to thicken.
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In another bowl, mix tapioca starch, corn starch, rice flour, corn flour, sorghum flour, instant yeast, and salt.
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Add dry ingredients to wet ingredients. Mix thoroughly to form a smooth dough. It will be slightly sticky.
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Cover the dough bowl with a clean towel. Let it rest in a warm place for about 45 minutes to rise slightly.
Shape the Bagels:
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Divide dough into 8 equal portions.
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With lightly oiled hands, roll each portion into a ball. Poke a hole in the center and shape into a bagel form.
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Place bagels on a baking sheet lined with parchment paper. Cover and let rest for another 20-30 minutes in a warm place.
Boil and Bake:
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Preheat the oven to 425°F (220°C).
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Bring a large pot of water to a gentle boil and add baking soda.
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Boil bagels, 2 at a time, for about 30 seconds on each side.
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Remove with a slotted spoon and place back on the baking sheet.
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Sprinkle bagels with desired toppings.
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Bake for 30 minutes until golden brown.
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Cool on a wire rack covered with kitchen towel, this will ensure your bagels have a soft crust.
- I recommend weighing the ingredients.
- Room temperature: Gluten-free bagels can be stored at room temperature for 1-2 days in an airtight container or plastic bag.
- Refrigerator: If you want to keep your bagels fresh for longer, you can store them in the refrigerator for up to 5 days. Make sure to wrap them in plastic wrap or seal in an airtight container to prevent them from drying out.
- Freezer: These bagels freeze well and can last for up to 3 months when properly stored. Wrap each bagel individually in plastic wrap and then place them in a freezer-safe bag or container before storing in the freezer. To defrost, simply let them sit at room temperature for a few hours or microwave for a quick thaw.
Calories: 297kcal, Carbohydrates: 59g, Protein: 5g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 1000mg, Potassium: 170mg, Fiber: 9g, Sugar: 4g, Vitamin A: 0.4IU, Vitamin C: 0.01mg, Calcium: 45mg, Iron: 1mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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