CRISPY CRUST, CHEWY STRETCHY CRUMB - JUST LIKE A "REAL" BAGEL. JUST GLUTENFREE

This recipe is based on our new Toast & Baguette mix - where a 400 gram bag makes 6-8 bagels. In addition to the 400 grams of Toast & Baguette mix you will need:

For the dough:

For the boil:

• 2 liters water
• 1,5 tbsp baking soda
• 2 tsp salt
• 15 grams of light brown sugar/honey/maple sirup
  
  

For the eggwash:

• 1 egg
• 1 tbsp water
• 1 pinch of salt

In a mixer, dissolve sugar + yeast in the water. Add the flour mix When the dough starts to come together, pour in salt. Leave for 2 minutes.

Pour in the oil and let the machine work the dough for about 5 minutes. The dough is very compact and may need to be scraped down from the hooks/roller/sides a couple of times. Leave to proof for 20-30 minutes in the bowl.

Once proofed, divide the dough into 8 pieces of approx. 90g each or 6 pieces of approx. 120g each. Roll into smooth buns and flatten them a little. With your index finger/thumb (preferably floured) make a hole in the center of the bun and try to spin the bun, turn it and make the hole from the other side, until you are through. Feel free to spin the dough around your index finger against the table so that you make the hole (and the bagel) bigger (like a 3-4cm wide hole). It will rise (both before and during boil) so make sure the hole is big enough 

Place the shaped bagels on a tray with baking paper and leave to rise under a damp kitchen towel for 45-60 minutes. At the same time, start the oven and set it to 190 degrees Celsius. 

Start boiling water (2 liters). Carefully pour in bicarbonate (it will bubble up and fizz), salt and sugar/honey/maple syrup. 

Cook 2-3 bagels for 45-60 seconds on each side. Place back on baking paper. Brush with the egg wash and place in the oven. Bake for 25 minutes at 190 degrees. Feel free to turn the tray around halfway through so that the baking is even. 

Enjoy