Whole Grain Gluten Free Bagels
These whole grain gluten free bagels are crusty on the outside, chewy on the inside like a real NY bagel, with that wheaty chew.
Yield: 8 bagels
Equipment
Ingredients
- 3 ⅛ cups (428 g) all purpose gluten free flour please click thru for appropriate blends
- 2 ¼ teaspoons xanthan gum (omit if your blend already contains it)
- 25 grams Expandex modified tapioca starch
- 3 tablespoons (38 g) whole grain teff
- 9 tablespoons (68 g) gluten free oat flour
- ¼ teaspoon cream of tartar
- ¼ teaspoon baking soda
- 2 tablespoons (25 g) granulated sugar
- 1 tablespoon (9 g) instant yeast
- 2 teaspoons kosher salt
- 4 tablespoons (56 g) unsalted butter at room temperature
- 1 teaspoon apple cider vinegar
- 1 tablespoon (21 g) unsulphured molasses
- 2 (50 g) egg whites at room temperature
- 1 ½ cups (12 fluid ounces) warm milk about 95°F
- Molasses bath for boiling (about 1 tablespoon unsulphured molasses, dissolved in 6 to 8 cups water)
- Egg wash (1 egg + 1 tablespoon lukewarm water, beaten)
Instructions
- In the bowl of your stand mixer fitted with the paddle attachment, place the flour, xanthan gum, Expandex, teff, oat flour, cream of tartar, baking soda, sugar and yeast.
- Whisk with a separate handheld whisk to combine well. Add the salt and whisk again to combine.
- Add the butter, vinegar, molasses, egg whites and milk, and mix on low speed with the paddle attachment until the dough starts to come together.
- Switch out the paddle attachment for the dough hook, and knead the dough on medium speed for about 5 minutes.
- The dough should be smooth and stiff, and only slightly tacky to the touch.
- Transfer the dough to a large piece of lightly floured unbleached parchment paper.
- With a bench scraper, divide the dough into 8 equal parts.
- Take the first piece of dough, and roll it back and forth on the parchment paper into a cylinder about 6 inches long and 1 inch in diameter.
- Coil the dough into the shape of a bagel, with one end overlapping the other by about 1 inch.
- Press down a bit on the ends to seal. Place on a parchment lined baking sheet and set aside.
- Repeat with the remaining pieces of dough. Spray the bagels lightly with warm water, cover the baking sheet with plastic wrap and place in a warm, draft-free area to rise until the dough is about 150% of its beginning volume (about 40 minutes).
- While the dough is rising, preheat your oven to 375°F.
- In the last 15 minutes of rising, place the 2 tablespoons sugar dissolved in 6 to 8 cups water in a medium-sized pot.
- Place the pot on the stove and bring to a rolling boil over medium-high heat.
- Once the dough has risen, remove the plastic wrap.
- Carefully place the bagels, 2 at a time, in the boiling sugar water.
- Allow to boil about 90 seconds, then gently turn over in the water and boil for another 90 seconds.
- Remove the bagels to the parchment-lined baking sheet.
- Repeat with the remaining bagels.
- Brush the tops of the bagels generously with the 1 beaten egg.
- Place the baking sheet in the center of the preheated oven and bake for about 30 minutes, rotating once during baking, or until the bagels are a deep golden brown and sound hollow when tapped.
- Remove the bagels from the oven, and allow to cool on the baking sheet for 10 minutes.
- Transfer to a wire rack to cool completely before serving.