Gluten-free Bagels

Method

• 1)

  Mix the flour with the tapioca starch, psyllium husks, xanthan gum and salt in a mixing bowl. Make a little well in the center and sprinkle in the yeast and sugar. Mix with a little flour and add 150 ml of lukewarm milk to the well. Wait 15 minutes until the yeast forms bubbles.

• 2)

  Add the egg, butter and 300 ml of lukewarm milk and knead everything for 5 minutes into a smooth dough. This is best done with a food processor or alternatively use a hand mixer with dough hooks. Cover the bowl with a cloth towel and let the dough rise for 15 minutes.

• 3)

  On a dusted work surface, form the dough into a roll. Divide the roll into 12 equal pieces. Shape each piece into a round about 2 cm thick. Then simply coat a finger with flour and gently press your finger into the center of each dough ball to form a hole about 3 cm in diameter. Place the bagels on a floured baking sheet and dust with a little flour. Cover the bagels with foil and let them rise in a warm place for 20 minutes.

• 4)

  Bring a large pot of water (about 4 liters) to a boil and add the sugar. Reduce the heat.

• 5)

  Preheat the oven to 240 degrees Celsius conventional heating (top-bottom heat).

• 6)

  Use a slotted spoon or skimmer to lower the bagels into the water. Place 4 bagels at a time in the boiling water, making sure they have enough room to float around. After 1 1/2 minutes, turn with a slotted spoon and cook for another 1 1/2 minutes. Extend the boiling times to 2 minutes each side, if you prefer a chewier bagel.

• 7)

  Remove the bagels from the water with a slotted spoon and place on a baking sheet lined with parchment paper. Brush the surface with egg white, sprinkle with sesame seeds, poppy seeds or sunflower seeds.

• 8)

  Bake for about 15 to 18 minutes or until lightly golden brown. At the beginning of the baking time, spray water into the oven with the spray bottle.

• 9)

  Let the bagels cool on a wire rack