Paleo Grain Free Gluten Free Bagels from Brittany Angell
- Proof the Yeast:
- 1 cup + 1 1/2 Tbs of Luke Warm Water
- 1 Tbsp Sugar (Cane, Palm Sugar or Sucanat)
- 1 Tbsp of Fast Acting Yeast
- The Bagel flour mix:
- 2/3 Packed Cups of Coconut Flour
- 2/3 Packed Cups of Potato Starch
- 2 Tbsp of Potato Flour
- 1 Tbsp Xanthan or Guar Gum
- 2 Tsp. Baking Powder
- 4 Tbsp Shortening (I use spectrum, non hydrogenated)
- 2 Large Eggs
- Egg wash:
- 1 egg + 1 Tbsp of water whisked together
- Optional Toppings of choice : Sea Salt, Sesame Seeds etc.
Adapted from brittanyangell.com
Turn oven on to 375 to warm it up as a "hot box" for the bagels to rise.
In a small bowl or cup combine the warm water, yeast and sugar. Mix and set aside for 10 minutes while you prepare the rest of the ingredients. During this time the mixture should start to bubble and froth a little. If it does not, your yeast may be bad.
In the bowl of a stand mixer combine the Coconut Flour, Potato Starch. Potato Flour, Xanthan Gum and baking powder.
Once fully mixed add the shortening, eggs and pour in the yeast mixture. Mix on high for a few minutes allowing for a dough that holds together but is slightly tacky!
Oil your hands and divide the dough into 5-6 equal sized balls. Roll in between your hands, and use a well oiled thumb to create the center. Make the center large (as I did in my photo above) as when the dough rises, the hole will close in quite a bit! Re-oil hands as much as you need to prevent the dough from sticking.
Place the shaped bagels on a sheet of parchment paper on a cookie sheet. Cover with a kitchen towel.
Turn the oven off, and place the cookie tray with its towel into the oven, leaving the oven door open a crack. Leave them in the warm oven for 30 minutes.
Meanwhile bring a large pot of water to a boil.
After the 30 minutes, remove the bagels from the warm oven, and turn the oven back on to 375.
Now its time to boil the bagels! Once your water if heavily boiling, one at a time, using a large spoon gently drop a bagel into the boiling water for 12- 14 seconds total. Flip it once in the water, halfway through the time. Remove and place back on the cookie tray with parchment. NOTE: Be careful not to leave the bagels in, any longer than this or they may start to get soggy and fall apart.
After boiling all the bagels, paint a little egg wash over each and then add any toppings of choice!
Place the cookie sheet into the hot oven! Bake for 23-25 minutes unit beautifully golden and firm to touch!
Remove and enjoy!
You'll also love
- Pumpkin Bagels 4.3/5 (12 Votes)