Bagels

Gluten-free, homemade bagels. And they smell, taste and look like bagels. Not crumbly, the dough is nice and easy to work with (and gum-free!).

I've been experimenting with yeast breads the last few days, and just in time Carrie @ Ginger Lemon Girl reposted her Bagel recipe.

Bagels (Gluten-free, Dairy-free, Corn-free)
Adapted from Ginger Lemon Girl

2/3 cup warm milk, or milk substitute (120F.)
2 tablespoons yeast
2 teaspoons sugar
2 eggs
2 tablespoons sugar (or agave nectar)
½ tsp. apple cider vinegar (ONLY if using xanthan gum)

2 ½ cups gluten-free flour (I use rice)
½ tsp. baking soda
1 tablespoon baking powder1 teaspoon salt

2 tsp. xanthan gum
-OR-
1 tablespoon chia seed meal (I only used the flax)
2 tablespoons flax seed meal

1 egg white mixed with 1 tablespoon warm water
Toppings (such as - poppy seeds, sesame seeds, garlic granules, dried onion, parsley, etc)

1. Prepare baking sheets with parchment paper or non-stick cooking spray.

2. In a small mixing bowl whisk together warmed milk, 2 tbsp. yeast, and 2 tsp. sugar. Set this mixture aside to proof.

3. In a medium bowl add the binder you prefer (either xanthan gum or chia seed meal and flax seed meal). Add baking soda, baking powder, and salt. Add the flour, and whisk mixture together thoroughly. Set aside.

5. Whisk in eggs, one at a time, to proofed yeast. Add sugar, and if you are using xanthan gum as your binder, add apple cider vinegar as a dough enhancer. (If you are using chia seed meal and flax seed meal as your binder LEAVE OUT the apple cider vinegar, as it can lesson the gelling and binding properties of both these seeds!!)

6. In your kitchen mixer bowl, add the egg and yeast mixture. Start mixing with your paddle attachment on medium speed. Continuing with the paddle on medium speed, add the flour mixture 1/3 cup at a time to the wet mixture, until you have added all the flour. Continue to mix on medium speed until well combined and a thick dough is formed. If you used xanthan gum as your binder, this dough will be extremely sticky! I used flax seed meal, and it was really easy to work with.

7. Put water on to boil and add several tsp. of salt.

8. Dust your hands with rice flour and place the dough onto a lightly floured surface. Continuing to use your hands, gently shape the dough into a large ball. Gently pull off a small handful of dough and shape it into a disk. Then using your finger, push a hole up through the middle of the disk. Continue to shape the disk until it looks like a bagel. Place the shaped bagel back on the floured surface.

9. At this point, you can preheat your oven to 200 degrees. Once it has preheated, turn the oven OFF immediately. We will let the bagels rise in the warmed oven after we have boiled them.

10. Make sure your water is still at a rolling boil. Working with ONE bagel at a time, using a slotted spoon (a spatula to works), gently place the bagel into the boiling water bath.

11. Boil the bagel for 20 seconds, gently holding it under the water. Be careful, as they easily fall apart if you boil them too long.

12. Pull out the boiled bagel and place it on your prepared baking pan. When you pull the bagel out of the water, be extra gentle! The bagel is very fragile now that it has been boiled and almost looks like wrinkled hands after a long warm bath!

13. Brush the boiled bagels with an egg wash (a mixture of one egg white with 1 tablespoon of water). Add the toppings you desire. Place the bagels in the oven to rise for 40 minutes. Take bagels out of the oven after 40 minutes of rising. Heat oven to 375 degrees F. Place bagels back in oven and bake for 15-18 minutes. They should appear golden and crisp when finished baking.

~ The flavors I made ~

(Oh, and sorry there are no goats as a background in these pictures, it was not very good picture-taking conditions outside :) )

Flax seeds, poppyseeds and onion powder - like an "Everything" bagel

Since this was the first batch I made, the bagels were harder and smaller. The next batches I made them bigger and taller so they are softer.

Plain

Carrot, Coconut and Cinnamon

And, surely not the least (these disappeared pretty quickly) - Chocolate Chip

~ Hanunyah