Bagels
(from MOCAJanelle’s recipe box)
This is a recipe that has never failed me. I haven’t even tweaked it since the first time I came up with it! It is super easy and fast to put together. I always make them in the evening and let them rise in the fridge overnight. In the morning I give them a quick boil, pop them in the oven, and while I get dressed for the day they bake into the perfect breakfast. For an extra special breakfast scramble some eggs, warm up thin slices of ham or Canadian bacon and grate cheddar cheese. Put it all together into a breakfast sandwich. Also great used for regular sandwiches or as a base for pizza. These freeze well. (Note: if you have made up bags of bread mix from my previous bread recipe, one bag of bread mix, including the yeast, equals all the dry ingredients in this recipe.)
Source: my own recipe!
Categories: breads
Ingredients
- 3 1/2 cups Janelle's Gluten-Free Flour blend
- 3 Tablespoons sugar
- 1 1/2 teaspoons salt
- 1 Tablespoon Xanthan gum
- 1 Tablespoon Yeast
- 1 1/4 cups warm water
- 1/4 cup oil (plus extra for later)
Directions
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Select a baking pan that will hold 7 bagels and fit into your refrigerator. Line the pan with parchment paper and set aside.
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Combine ingredients and mix on medium speed for 3 minutes, scraping bowl with rubber spatula occasionally. Dough will be very soft.
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Use 1/7 of the batter, about 1/2 cup. Oil your hands well, quickly pat into a round and place on the baking sheet. Put your finger through the center and move it around to form the center hole.
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Repeat until you have all 7 bagels on the pan. The bagels should have a light coating of oil on them. If not, gently pat oil onto their top surface. (Don’t worry, dieters! This will boil off when you parboil after rising.)
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Cover lightly with plastic wrap and place into the refrigerator. Allow to rise overnight.
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In the morning preheat oven to 400 degrees. Bring several inches of water to boil. I generally use a small saucepan and do one bagel at a time. (the water will boil faster so you can eat them sooner!)
- Carefully place each bagel in the boiling water (I use my hands to gently lift the bagel), boil for 30 seconds. Remove with spatula or slotted spoon, allow to drain and place back onto the baking pan.
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Bake 25 to 30 minutes or until golden brown.
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If you can’t wait all night to eat these, you can place the newly formed bagels in a warm area and allow them to rise until nearly double, about one hour, then boil and bake 20 to 25 minutes. They will be harder to handle, as the chilling also firms up the dough for cooking.
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You can also add a sprinkle of sesame seeds, poppy seeds, chopped nuts, cinnamon & sugar, chopped onions, cheese or other topping before baking if you wish.
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A silly side note: We love hummus. Hummus is delicious on toasted bagels chips. Slice your finished bagels into small rounds, place under broiler till browned, turn and toast the other side. Serve with slices of cucumber, tomato and avocado.
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That isn’t the silly part. This is: the flat round plastic bowls that hummus comes in are the perfect size to freeze a bagel! We keep all of these bowls and use them to freeze not only bagels, but my english muffins and breakfast cookies too.