Wednesday, November 6, 2013
Not pretty at all,actually really ugly! LOL However, hands down the best gf bagels we have made. Easier then many recipes, and CHEWY! These toast just beautifully. As usual, the hardest part of gluten free is handling and shaping the dough, but that is getting easier. I kept a small bowl of water beside me while I shaped the dough and the water helped shape,smooth and keep the dough from sticking to everything. The bits of dehydrated onion help hide a little of the ugly, and add a great punch of flavor.
2 packets yeast
2 cups warm water
5 1/2 cups all purpose gluten free flour
3 Tablespoons Sugar
2 Teaspoons Salt
1/2 teaspoon onion powder(grind your dehydrated onions)
1/4 cup dehydrated onion flakes
2 quarts boiling water
2 Teaspoons grapeseed Oil
1/2 baking soda
Combine yeast and warm water, dissolve about 5 minutes(I threw a teaspoon of sugar in out of habit)
combine flour, sugar, salt,onion powder and mix.
Pour water/yeast mixture into the center and mix until well blended and soft dough forms. cover the dough to rest for 10 minutes(if it is too thick add a tablespoon at a time of water, depending on what gf flours are in your blend, the amount of liquid will vary.)
Divide dough into 10 equal pieces, roll each piece into a cylinder and moisten the ends to fuse them to form a ring(I just kept dipping my hands in water and smoothing) You can also roll these into a ball, set it on the greased tray, press your thumb through the center and with a circular motion stretch the dough some,to form a hole, which ever method works for you. Place them on a parchment lined and greased baking sheet(I use a Mr Mister and spritzed the top of the bagels with grapeseed oil to keep them from sticking to the saran wrap) and cover with plastic wrap. Allow dough to rise for 30-40 minutes till not quite doubled.
While dough is rising, bring two quarts of water to a boil and add oil. Preheat over to 400 degrees
Right before adding your first bagel to the boiling water add the baking soda. Place bagels a few at a time into the boiling water for 30-45 seconds.(I used a greased spatula and slipped it under each bagel carefully! I literally lowered the bagel on the spatula into the boiling water,after a few seconds it released on it's own, the dough is so soft it will mush out of shape so easily.) Remove and place on greased baking sheet. (sprinkle with onion,poppy seeds, salt etc if you wish)
Bake for 15-18 minutes