Tuesday, November 18, 2008

Gluten free Bagels( Vegan, Gluten Free, Freezable)

I recieved this recipe from recipezaar, and just edited it so that it makes moist gluten free bagels

Quick and simple bagel recipe. Be sure to use instant, not active, dry yeast. Using instant yeast lets you cut down the cooking time.
SERVES 6 (change servings and units)

2 1/2 cups bread flour ( I used my gluten free flour blend)
1/2 teaspoon instant dry yeast
1 tablespoon sugar
1 teaspoon salt
1 cup lukewarm water (varies depending on type of flour and weather) - I ended up needing to use an extra 1/4-1/2 a cup of water to get the right texture.


1.Put flour, sugar, and salt into large bowl and mix lightly. Add yeast and water, then knead together ingredients with hands. The dough will be sticky at first.

2.Once you have combined the ingredients into a manageable dough, take out the dough onto a flat kneading surface. Knead dough firmly with your hands until the dough is no longer lumpy and powdery, approximately 15min. Add sprinkles of water or flour as necessary to keep the dough manageable -- it will get elastic but pretty stiff.

3. Cut dough into 6 pieces. Shape each piece into a ball. Cover with plastic wrap or a damp paper towel to prevent drying.

4.Shape the dough. You can either poke a hole in the middle with your finger and stretch out into a bagel shape or roll out the dough into a rope and tie the ends together. The dough will expand, so leave a nice big hole in the middle.

5.Cover the bagels with plastic wrap and let rest for about 15 minutes (in a warm place, like an oven turned on to 200, and then shut off once it reached that temperature).

6.In the meantime, fill a large pot with water and a teaspoon of sugar or honey and bring to a simmer. Preheat oven to 375 degrees.

7.When the dough is ready, carefully drop them into the water and let them simmer for about 15 seconds on each side, flipping them only once. The bagels should float. Keeping the water boiling too hard or flipping too much will cause the surface of the bagels to crinkle later. I usually boil two at a time.

8.Take the bagels out with a slotted spoon and blot excess water. If you would like to add toppings, do so now. For small or crumbly toppings such as sesame and poppyseed, dump out the toppings on a small plate and gently press the top of the bagel into the topping.

9.Put the bagels onto a baking sheet and let bake until brown, approximately 15 minute.

No comments: