Before going gluten-free and a bit of everything free, I made bagels quite often. It's impossible to find good bagels in this country unless you make them yourself. So, time to renew that tradition, bagels rock.
Here's my recipe for it.
Bagels - gluten free, eggless
125 g potato starch
70 g buckwheat flour
50 g cornflour
100 g coarse rice flour
50 g brown rice flour
10 g potato fiber (optional)
10 g psyllium husk powder (1 tbsp)
1 tsp salt
1 tsp baking powder
0.5 tsp baking soda
1.5-2 cups water
1 tbsp dry yeast
3 tbsp olive oil
2 tsp apple cider vinegar
Mix wet together with yeast, let stand for a few minutes while mixing the dry ingredients together. Add dry to wet, knead until smooth. It will make a stiff, yet manageable dough, shouldn't be too sticky to handle, nor should it be too dry and crumbly. Immediately form into 8-12 bagels, depending on how small you want them to be. Allow to rise for 45 minutes.
Hot bath!
Bring to boil a litre of water with 1 tbsp brown sugar and 1 tsp of baking soda. Boil bagels for 30 seconds on each side, then coat with whatever floats your boat immediately after taking out of the bath.
Bake at 200 C for about 20-25 minutes, until golden brown on top.
Cool down and fill!
Chipmunk had hers with marinated eggplant, buffalo mozzarella, soy cream cheese and sundried tomatoes. Nb, mozzarella got eaten before anything else.
Om nom nom.
I strained some yogurt overnight to make dairy free philadelphia style cream cheese, added some spices too. Was very good!
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