bagels

[Guest guest]

Here is a recipe for egg bagels (vegans could easily substitute with Egg

replacer or your favorite flour/water mix, I think) that I tried today. They

have a chewier texture than the other gf breads we've found, and were pretty

darn good with cream cheese. My 4 yr old ate 3 of them straight from the

cooling rack.

 

It's pretty easy, since you don't have to wait for rising time. I halved the

recipe today so I wouldn't waste too much gf flour if they were awful. Some

had doughy bits in the center, but most were fine.

 

EGG BAGELS, adapted from the Oster Kitchen Center recipe booklet

 

1.5 cups water (120 deg F/48 deg C)

 

the recipe calls for potato water here, i.e. water a potato has been boiled

in, but I used tap water

 

3 cups gf flour

2 pckgs or 2+ Tbsp active dry yeast

1 Tbsp + sugar

1 Tbsp salt

3 Tbsp oil

3 eggs (I used 2 so you could try equiv of 4)

2 Tbsp onion flakes (opt, I didn't use them)

3 to 3.5 cups gf flour

1/4 cup sugar

4 qts/L water

1 egg yolk

1 Tbsp (15 mL) water

 

Combine yeast, warm water, and sugar in a large bowl. After yeast is

activated, add 3 cups flour, salt, oil, eggs, and onion. Add additional flour

from other 3 cups until dough is firm. Place in a greased bowl, turn once to

coat, and cover. Bring 4 qts water and 1/4 cup sugar to a boil in a large

dutch oven.

 

Roll dough into two 12-in/30cm logs. Cut each into 12 pieces. Add to boiling

water and boil 3 min each side. Remove to paper towels with a slotted spoon.

Place on greased cookie sheets, brush with mix of egg yolk (opt) and 1 tbsp

water. Bake in a preheated 425 degF/220 deg C oven 20 to 25 min. Cool on wire

rack.

 

The recipe calls for shaping dough into bagels, but my dough fell apart when

I tried to roll and shape it, so I gave up and used solid pieces about .5 to

..75 inches thick. They were fine.

 

Jo