• Sam Deetjen

Boiled Bagels

I've tried a few recipes for homemade gluten free bagels before and they never turned out that well; and store bought bagels just aren't the same. Thanks to my kitchenaid stand mixer, I've been able to do a lot of experimenting with gluten free dough without killing my hands kneading it. I have NOT tried making these without a stand mixer and cannot say whether or not it will work as well!




Ingredients

1 cup brown rice flour

1 cup white rice flour

1/2 cup tapioca starch

2 tablespoons psyllium husk

1 tablespoon baking powder

2 teaspoons xanthan gum

dash salt

2 tablespoons oil

2 tablespoons unsweetened apple sauce

1 cup water

1/4 cup maple syrup (for boiling)

optional toppings: everything bagel seasoning, onion flakes, sesame or poppy seeds


-Add all the dry ingredients to the stand mixer bowl and use the dough hook attachment. Mix thoroughly on speed 1.

-In a measuring cup, add the water, oil, and applesauce. -While the mixer is still on speed 1, pour the liquid in about a 1/4 cup at a time. Let it mix for 5-10 seconds in between adding more liquid. -Turn the speed up to 2 and let it mix for a few minutes until you have a nice dough that sticks together (but that doesn’t stick to you when you try to handle it, see notes).

-Fill a large pot with water and the maple syrup and bring to a boil. Also preheat the oven to 400°.

-Separate your dough into four pieces (for larger bagels) or six pieces (for smaller bagels).

-Use your hands to shape them into patties, then poke a hole in the middle and use your fingers to shape and make it bigger.

-Boil bagel for about 1 minute or until it starts to float (give it a nudge after 15-20 seconds to make sure it’s not stuck to the bottom), flip and boil for about 45 seconds to 1 minute more. Don’t crowd the pot. Do a couple at a time.

-Remove from boiling water and immediately top with seasoning, if using, and press it into the bagels.

-Bake for 15-20 minutes, until they start looking a little golden.

-Let them cool before slicing. -Eat as a BLT, as a breakfast sandwich, with carrot lox, vegan cream cheese, or just some vegan butter!



Notes:

-you may need a couple more tablespoons of water for the dough if it’s too crumbly/dry or you may need to add a couple more tablespoons of flour if it’s too wet. Gluten free flour can be finicky with its moisture levels!

-you can also add some seasoning in to the dough. I did dried onion flakes for a batch and it was so tasty! You could also do some sweet bagels by adding some cinnamon and raisins. Or maybe some vanilla and mini blueberries. Get creative!

-a big slotted spoon works well for getting the bagels in and out of the boiling water. -I like to cook my bagels on one of those pizza trays with the holes, but a baking sheet works just about as well!

-of course fresh is always best, but these bagels freeze so well! Just be sure to slice them before freezing.

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