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
1/4 tsp Authentic Foods Dough Enhancer (opt.)
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
- 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.
- 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.
- Fit the stand mixer with a paddle attachment.
- Turn on low and add water to flour mixture slowly.
- After all the water is added, turn on medium-high speed for 3 minutes.
- The dough will be elastic looking.
- Line two baking sheets with parchment paper, lightly floured.
- Scoop dough out in scant 1/4 cup.
- Shape dough into ball and flatten with your hand. (I like to oil my hands before I handle the dough.)
- 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.
- Place 6 bagels per baking sheet.
- Brush each bagel with sugar water wash.
- Cover the bagels with an lightly oil piece of plastic wrap.
- Place bagels in a warm place to rise for 20-30 minutes. ( I turn my oven on to warm and let them rise.)
- Bake at 375 for 15 to 20 minutes, or until golden brown.
- Remove from oven. Brush with your favorite oil or dairy free margarine and sprinkle with your favorite topping.
- 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|