Gluten-Free Sourdough Bagels
Gluten-Free Sourdough Bagels
Bagels are ring-shaped breads made from bread dough that can be enjoyed as is—or sliced open and filled to your liking. Bagels are briefly boiled in water before baking, but you can also bake them directly in the oven. This recipe makes 8–12 bagels.
Ingredients
5 dl water (42 °C)
11 g dry yeast
1 tbsp honey
1,5 tsp salt
approx. 5.5 dl Cereal product Sourdough bread mix
1 tbsp syrup in boiling water
poppy or sesame seeds on top
Preparation
- Mix the dough ingredients and let the dough rest, covered with a cloth, for 10 minutes.
- Turn the dough out onto a floured surface. Divide the dough into 8 pieces. Roll each piece into a ball and use a floured finger to press a hole in the center. Enlarge the hole slightly by rolling the dough around your finger. Let the bagels rest under a cloth for about 45 minutes.
- Bring a large pot of water to a boil and add 1 tbsp . Place the bagels in the water (2–3 at a time) and boil for about 30–60 seconds per side. Remove them with a slotted spoon or large spatula and place them on a baking sheet lined with parchment paper.
- Sprinkle the seeds immediately onto the damp surface of the bagels. Bake at 225 degrees for about 20–25 minutes, until they are nicely browned. Let them cool for a moment before slicing and filling.
- Alternative baking method: Place the bagels on a baking sheet lined with parchment paper and let them rise for 45 minutes. Brush the risen bagels with syrup water (this adds shine and chewiness) and bake on the middle rack of the oven at 225 °C for about 20–25 minutes.
Tip
- Slice the cooled bagel in half and fill it with, for example, cream cheese and smoked salmon, vegetables and lettuce, or tuna.
