Sourdough Bagels

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Sourdough Bagels

source: Wheat-free Cooking

 

2 cups sourdough starter (posted earlier)

2 cups rice flour

2 cups bean flour

4 teaspoons xanthan gum

1 teaspoon salt

1 tablespoon yeast

3 tablespoons oil

1/2 cup warm water

2 tablespoons honey

1 egg (optional)

 

glaze: 1 egg white(energy egg) + 1 tablespoon cold water

 

COMBINE: flours, xanthan gum, salt, and yeast and MIX well.

ADD: remaining ingredients. KNEAD until smooth and elastic.

PLACE: in oiled bowl. COVER.

LET RISE: for 3 hours in a warm place ( a heating pad helps)

KNEAD again, gently, and ROLL to 1/2 to 3/4 inches thick. Try not to

roll out too many times; the dough absorbs more flour each time and will

get heavier.

CUT out or FORM bagel shapes on lightly floured board. ( I use a

pineapple cutter)

LET RISE about 2 hours or until you see about 1/2 inch increase in

height of dough.

BOIL about 2 inches water in large pan.

ADD about 3 bagels and SIMMER 6 minutes.

TURN over bagels and SIMMER about 1 more minute.

REMOVE from water and PLACE on towel or cloth. COOL 5 minutes.

PREHEAT oven to 350

PLACE on ungreased cookie sheets. BRUSH tops with oil or glaze

BAKE at 350 for 40 to 50 minutes. (depends on your taste, try both

times)

 

 

 

 

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