I just got approval from Gluten Free On A Shoestring to reprint their Plain Bagel recipe after my post yesterday reviewing the cookbook. I hope you try it and let us know how it went!
From the book Gluten-Free on a Shoestring by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2011. www.dacapopresscookbooks.com
Makes 10 Regular-Size (Not Jumbo) Bagels
4 cups all-purpose gluten-free flour (plus extra for dusting)
3 tsp xanthan gum
1 Tbsp kosher salt
1 Tbsp active dry yeast
6 Tbsp honey
2-3 cups warm water (about 100 degrees F)
2 Tbsp sugar
1 extra-large egg, beaten with 1 Tbsp water (for egg wash)
1. In a large bowl, place the flour, xanthan gum, salt and yeast and whisk to combine. To the dry ingredients, add the honey and mix to distribute. It will sort of clump a bit, and that’s fine.
2. In a slow but steady stream, add 2 cups of the water, mixing with a spoon as you pour. Mix until the dough begins to come together. If it is not coming together, add more water a bit at a time, mixing as you go, until it comes together. The dough should be thick and sticky but not impossible to handle. Divide the dough into 10 heaped portions. Sprinkling each portion with a light dusting of flour and rolling it gently between the palms of your hands into a disk about 1 1/4 inches thick. With a well-floured index finger, create a small hole in the center of each disk. Move your finger in a gentle circular motion to widen the hole. Turn disk over and repeat on the other side.
3. Place the mounds of dough about 1 inch apart on a rimmed baking sheet lined with parchment paper and allow them to rise in a warm, moist place for 30-45 minutes until the dough has risen to about tone and half times its original size. In cool, dry weather, the dough may take longer to rise; in warm moist weather it may take less time.
4. While the bagels are rising, boil a pot or pan full of water, at least 6 inches deep. Dissolve the sugar in the boiling water. After the bagels have risen, gently place the mounds of dough into the boiling water, two at a time for three minutes total. Gently turn over the bagels halfway through boiling.
5. As they finish boiling, place each bagel back on the parchment paper-lined baking sheets about 1 inch apart. With a pastry brush, brush each bagel generously with the egg wash.
6. At this point, the bagels can be frozen on the baking sheets until solid then placed in freezer-safe resealable plastic bags to be baked another time. They should be thawed for at least 2 hours at room temperature before baking (or you can stick them in the “defrost” mode in your microwave for a bit for a quick defrost, but you’ll be a little sad if you do that since they won’t turn out quite as good).
7. Once you are ready to bake them, preheat the oven to 375 degrees. Place the bagels about 1 inch apart on the parchment paper-lined baking sheets in the preheated oven and bake them for about 25 minutes, or until golden brown.
8. Allow the bagels to cool at least 15 -20 minutes before slicing them open, even though it’s hard and you’ve been waiting oh-so-long.
Amy’s additional notes — I liked the fact that this recipe required no additional ingredients than what I already had. No special pans either. Be sure to let your bagels rise enough…mine could have used about 10 more minutes. You can also bake your bagels right after you boil and put egg on them. That’s what I did and they are thawing beautifully.