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Recipe

Bagels

Bagels - the holy grail of breakfast - I have been trying for about 10 years to make a bagel that is free of egg, dairy, wheat and soy. I have made many attempts and tossed many a rock-of-a-bagel into the trash. But yesterday was a magical day in the kitchen. I did it! And my family likes them and maybe yours will too!

Bagels

Tools

  • Parchment paper
  • 2 Baking sheets
  • Palm shortening to grease 1 baking sheet (or soy-free shortening/grease of choice)
  • Cooling rack
  • Large slotted spoon
  • Plastic wrap

Dough

Ingredients

  • 3/4 cup brown rice flour
  • 3/4 cup millet flour, or teff flour, or sorghum flour
  • 1/2 cup + 2 tablespoons tapioca starch
  • 1/2 cup + 1 tablespoon potato starch or corn starch
  • 2 tablespoons pure cane sugar
  • 1 tablespoon active dry yeast
  • 1 tablespoon xanthan gum
  • 1 teaspoon sea salt
  • 1 cup 110 - 120°F water, milk of choice, or stock of choice

Method

  1. In an airtight container combine brown rice flour, millet flour, tapioca starch, potato starch, sugar, yeast, xanthan gum, sea salt, and any additions such as those listed under "Variation"; place on lid and shake to combine.
  2. In mixing bowl, combine dry mix and 1 cup warm water (check temperature - too cool and yeast won't activate, too hot and yeast will die). Beat on medium speed until dough forms.
  3. Line baking sheet with parchment paper; wet your hands then split dough into 6 even balls, roll each ball between hands to form a uniform rope then join ends to form a ring; place dough rings evenly spaced on parchment paper-covered baking sheet; cover sheet with plastic wrap and place in warm place (at least 72°F) and allow rings to rise for 30 minutes.
  4. Meanwhile, place oven baking rack into the center of the oven and preheat to 400°F.
  5. Also, prepare boiling water bath for dough rings. Place large pot filled with water (2 quarts is an estimate) over medium high heat, add baking soda then oil and bring to a boil.
  6. Place risen dough rings (do not crowd!) carefully into boiling water bath; boil 30 seconds then flip over and boil 30 seconds more. Remove bagels with slotted spoon from water and place on heavily-greased baking sheet; place in oven and bake 20 to 25 minutes.
  7. Remove baking sheet from oven and cool bagels on wire rack.

To Prepare Bagels

Ingredients

  • 2 quarts boiling water
  • 2 teaspoons pure olive oil
  • 1 teaspoon baking soda

Cool completely prior to storage in an airtight container at room temperature for up to 3 days, or refrigerate for up to 7 days or freeze up to 2 months (don't forget to pre-slice bagels prior to freezing).

Toast bagel halves prior to eating. Yield: 6 bagels, about 4-inches across. Prep time: about 70 minutes (15 minutes to make dough; 30 minutes to rise; 5 minutes to parboil; 20 minutes to bake). Preheat: Boiling water and oven to 400°F. Baking time: 20 minutes.

Variation (add to dry mix)

Seedy Bagel: 1 teaspoon poppy seeds; 1 tablespoon pumpkin seeds; 1 tablespoon sunflower seeds (or a total of 2 to 3 tablespoons of seeds/crushed nut of choice.

Garlic/Onion Bagel: 2 tablespoons dried onion flakes; 1 teaspoon garlic powder; 1 teaspoon poppy seeds (or seeds of choice).

Mighty Morning Bagel: 1 teaspoon poppy seeds; 3 tablespoons minced dried cranberries; 1 tablespoon sunflower seeds; 1 tablespoon pumpkin seeds.