Bagels, GFJules Recipe

6

Ingredients

Dry Ingredients:
1 package gfJules™ Gluten Free Bread Mix + yeast packet
OR
3 cups gfJules™ All-Purpose Gluten-Free Flour
1/4 cup flax seed meal (or GF buckwheat; millet; sorghum or brown rice flour)
1/4 cup dry milk powder, dairy or non-dairy (e.g. Vance’s DariFree™ Original potato-based milk powder) OR almond meal
1/2 tsp. baking soda
2 tsp. baking powder
1 tsp. sea salt
2 1/4 tsp. instant yeast (Red Star® Quick Rise)
Liquid Ingredients & Extras:
2 egg whites, room temperature
2 Tbs. honey or agave syrup
3/4 cup + 2 Tbs. warm water
1 tsp. salt (for the boil)
toppings like sesame seeds, coarse sea salt, etc.

Preparation

Step 1

Whisk egg whites and honey together in a large mixing bowl. If baking from scratch, whisk all dry ingredients together in a large bowl. Add either mixed dry ingredients or gfJules Gluten Free Bread Mix and yeast into the large bowl together with warm water, beating on low speed of mixer using paddle attachment, or mix with a wooden spoon, by hand.

Continue to mix until dough comes together easily and is firm but not tough. If you find that the dough is tough or too firm, mix in more water, one or two tablespoons at a time until the dough is able to be shaped easily but is not too sticky or wet.

Bring a large pot of water to a boil with 1 teaspoon salt and preheat oven to 425° F.

Prepare a clean counter or pastry mat by lightly dusting with gfJules Gluten Free All Purpose Flour or gluten-free cornstarch. Separate dough into 6 equal pieces. The dough should weigh approximately 800 grams once mixed, so each portion of dough should weigh approximately 130 grams.

Roll each piece out gently into a log 9 inches long and bring the ends together by scoring with a fork and wetting the ends with your finger before pressing together and smoothing. Click here for video how-to.

Once water is at a full boil, gently drop bagels in, only boiling as many at one time as can boil without touching. Boil on each side for 30 seconds, then flip. Remove with a skimmer or slotted spatula and place on a parchment-lined baking sheet. Repeat with remaining bagels.

If this process takes more than a few minutes, mist the bagels with water while waiting to boil or waiting to bake so that the dough doesn’t dry out or harden.

Sprinkle tops of bagels with any desired toppings and lightly spray with cooking oil. Bake on an oven rack that is in the upper portion of the oven. Bake for approximately 8 minutes, then flip and bake for another 8 minutes. Bagels are done when lightly browned and a toothpick inserted into the bread comes out dry or with dry crumbs attached.

Makes 6 bagels. These are soft on day one and are better toasted or warmed thereafter.