Saturday, 18 February 2012

quick gf seedy bagels

I've just made my first batch of bagels in the new flat.  Making things quicker  is important as there is less room to leave things to rise slowly, and in smaller quantities as there isn't the space in the freezer.  Making yeast breads without the long slow fermentation may reduce the availability of nutrients and increase tendencies to indigestion if you have problems, but for most people this is unlikely to be a problem.

Vary the nuts/seeds mixture as you like.

1tsp yeast
1 tsp sugar
400 ml water
250g flour (my gf mix of 40%urid, 40%tapioca, 20%cornmeal) plus extra to get to right texture.
70g buckwheat
20g sesame seeds
50g almond (ground or whole and blitz with other seeds)
1 egg (optional)
1/4 tsp vanilla
1 tsp maple syrup (or other sugar)

Mix yeast into lukewarm water with the first tsp of sugar.  Mix the flour into this yeasty water.
Blitz the buckwheat, nuts and seeds to a fine texture unless you want whole seedy texture to your bagel.
Mix this into the dough, stir in egg and vanilla and syrup.

Leave to sit for fifteen minutes to allow flours to absorb moisture.

Add extra flour until you get a dough you can handle with floured hands to shape into rings.

Shape into rings and place on a floured tray.  Cover lightly with cling/plastic wrap.  Place in an oven with some hot water and leave the light on - this gives a warm steamy environment to help the rise.  Otherwise, anywhere out of the way where they won't get disturbed will do.  If it is cool the rise will take longer.

When the rings have increased in size prepare a large pan of boiling water.  Slip the bagels into the water carefully and cook for a couple of minutes on each side.  I tested a range of cooking times in the past and decided that being accurate on timings doesn't make much difference.

Drain on a cooling rack,

Sprinkle seeds on top while still wet if wanted.

Place on baking sheets - I use reusable baking liners to make sure nothing sticks.

Bake at 170C for about twenty minutes.  If your oven is uneven and some get brown before others turn the trays around.

Cool.  If not using in the next couple of days wrap and freeze.

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