Source: The Australian Women’s Weekly: Delicious Gluten-free Food (ISBN: 978-0-7537-3108-6)
Tips: The longer you boil the bagels the chewer they become. Store bagels, wrapped in plastic wrap, in the fridge for up to 2 days or freeze for up to 3 months.
- 3 1/3 cups (450g) gluten free plain (all-purpose) flour
- 1/2 cup (75g) potato flour
- 1/2 cup (90g) white rice flour
- 1/2 cup (75g) buckwheat flour
- 3 teaspoons (10g) dried yeast
- 2 teaspoons salt
- 2 teaspoons xantham gum
- 1 egg
- 3 egg whites, reserve yolks
- 3/4 cup (180ml) light olive oil
- 1 1/2 cups (375ml) warm milk, plus 1 tablespoon extra
- 2 teaspoons poppy seeds
- 2 teaspoons flaked sea salt
- Combine sifted flours,years, salt and gum in a large bowl.
- Place egg. egg whites, oil and milk in a large bowl of an electric mixer; beat on medium speed for 3 1/2 minutes. Add the flour mixture, 1-cup at a time, beating until combined and smooth.
- Turn dough into 10 pieces. Roll each piece into a 24cm long rope. Working with one length of dough at a time, shape into a ring until ends meet, securing ends together with a little water. Place rings on a greased oven tray. Repeat with remaining dough. Cover with oiled plastic wrap; stand in a warm place for 45 minutes.
- Preheat oven to 200°C/400°F. Grease two oven trays then line with baking paper.
- Working in batches of four, drop bagels one by one into a large saucepan of boiling water, ensuring they don't touch; boil for 1 minute. Turn bagels over; boil for another minute. Using a slotted spoon, transfer bagels to lined trays. Repeat with remaining bagels.
- Brush tops of bagels with combined reserved egg yolks and extra milk; sprinkle with poppy seeds and sea salt. Bake for 25 minutes or until golden. Cool on a wire rack.