Thursday, July 7, 2011

Gluten Free, Egg Free, Dairy Free Bagels

     I love Udi's bagels!  Who doesn't?  They make a tasty dairy free, gluten free bagel.  My problem is that I buy upwards of 5 bags a week for my family.  I realized to help ease the drain on my pocketbook that I needed to make them.     
     I am now making my own bagels and cutting back to buying one bag a week.   I make these bagels with powdered milk to replace the non-diastic malt powder that is found in my favorite King Arthur Flour bagel recipe.  I like it in the recipe, but it isn't necessary if you don't have it on hand.  
     I skipped the water bath for my bagels (personal preference after making several batches and the  family vote), but if you want that chewy texture, I have included the instructions in the cooking notes sections for the water bath method.
    Either way, these bagels are easy to cook up.  I just wish they wouldn't disappear so quick!

1 Tbsp xanthan or guar gum
1-1/2 tsp salt
1 Tbsp Dari-Free powdered milk
1 Tbsp yeast
1-1/4 cup warm water
2 Tbsp oil
4 Tbsp honey

Sugar Water Wash 
1/2 Tbsp sugar + 1 cup hot water

  1. In your stand mixer's bowl, mix the flour, xanthan or guar gum, salt, dough enhancer, Dari-Free powdered milk, and yeast.  Stir together until well combined.
  2. In a glass measuring cup fill with 1-1/4 cup of warm water.  Add the oil and honey to the water.  Stir until honey dissolves.
  3. Fit the stand mixer with a paddle attachment.  
  4. Turn on low and add water to flour mixture slowly.  
  5. After all the water is added, turn on medium-high speed for 3 minutes.  
  6. The dough will be elastic looking.
  7. Line two baking sheets with parchment paper, lightly floured.  
  8. Scoop dough out in scant 1/4 cup.  
  9. Shape dough into ball and flatten with your hand.  (I like to oil my hands before I handle the dough.)  
  10. With your finger (I prefer to oil my finger) make a hole in the center and pull the dough out creating a hole that is 1 to 1-1/2 inches.   Repeat  until all your dough is made into bagel.  
  11. Place 6 bagels per baking sheet.  
  12. Brush each bagel with sugar water wash.
  13. Cover the bagels with an lightly oil piece of plastic wrap.
  14. Place bagels in a warm place to rise for 20-30 minutes.  ( I turn my oven on to warm and let them rise.)
  15. Bake at 375 for 15 to 20 minutes, or until golden brown. 
  16. Dough
  17. Remove from oven.  Brush with your favorite oil or dairy free margarine and sprinkle with your favorite topping. 

Cook's Notes:
  • I have made these with Cybele's Bread Flour Blend and her regular Gluten Free Flour Mix and both work well.  It is a matter of preference.
  • You can make all different size bagels with this recipe.  Try making mini baby bagels for a change of pace.  The recipe made a dozen different sized bagels.
  • I have tried the traditionally way of making these by placing them in a water bath.  That will make the bagels chewier.  If you prefer that method you can follow the directions below. 
  • Traditional water bath method:  Follow recipe above until step 8.  Cover with a lightly oiled piece of plastic wrap and let rise for 20 minutes in a warm draft free location.  Fill a skillet with enough water to cover your bagels.  Add 2 Tbsp sugar and bring to a boil.  Stir until the sugar is dissolved.  Remove plastic wrap, and continue to follow steps 9 to 11.  Drop bagels into the water ( about 2-3 at a time).  Cook on each side for 30 seconds, for a total of one minute.  Shake off excess water and place the bagel back onto the parchment lined baking sheet.    Bake at 375 degrees for 15-20 minutes.  
Bagel cooked using water bath method
Bagels brushed with sugar water

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