These everything bagels are SO great because you can whip them up and pipe them onto your pan. And yet, they still have a chewy inside and crispy outside. Win-win! Be generous with your toppings, since with everything bagels, that's where the real flavor comes from. You can easily double the batch, triple the batch, if you want extras! Enjoy!
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In a 1 cup measuring cup mix and let rest 5 minutes:
Add to yeast mixture:
Set liquids aside, and mix together in a mixer (it's important to mix the dry ingredients so the xanthan gum gets thoroughly mixed in):
Add liquids to mixer. Mix on low, until combined. Then mix on medium speed, scraping occasionally, for 2-3 minutes. Batter will be nice and smooth.
Put batter into a Ziploc (I like the freezer bags because they’re stronger). Cut ¾” – 1” off one corner. Pipe 4 bagels onto prepared cookie sheet. Using wet hands, spread bagels so the holes are nice and big. You can also smooth out any areas that are a bit lumpy.
Whisk and brush gently overtop bagels (this helps hold on the toppings):
Bake at 350F for 20-25 minutes until browned. Cool on cooling rack. Once cooled, you can slice and freeze if you aren’t planning to eat them right away. These are great toasted with cream cheese.
Gluten-Free
Everything Bagels
Makes 4 bagels (you can easily double
the recipe)
Line cookie sheet with silicon mat or
parchment paper.
In a 1 cup measuring cup mix and let rest 5 minutes:
1/3
cup warm water
2
Tbsp honey
1
tsp rapid rise yeast (quick-rise yeast)
Add to yeast mixture:
1
egg
2
Tbsp oil
Set liquids aside, and mix together in a mixer (it's important to mix the dry ingredients so the xanthan gum gets thoroughly mixed in):
2/3
cup tapioca starch
½
cup brown rice flour
2
Tbsp potato starch
1 ¼
tsp xanthan gum
½
tsp salt
Add liquids to mixer. Mix on low, until combined. Then mix on medium speed, scraping occasionally, for 2-3 minutes. Batter will be nice and smooth.
Put batter into a Ziploc (I like the freezer bags because they’re stronger). Cut ¾” – 1” off one corner. Pipe 4 bagels onto prepared cookie sheet. Using wet hands, spread bagels so the holes are nice and big. You can also smooth out any areas that are a bit lumpy.
Mix together and sprinkle generously on
top of bagels:
1
tsp poppyseeds
1
tsp dried onion flakes (or garlic flakes)
1
tsp sesame seeds
½ tsp
salt
Let rise in a warm location for 30-40
minutes. They’ll look a bit puffier, but
won’t fully double in size.
Whisk and brush gently overtop bagels (this helps hold on the toppings):
1
egg white
Bake at 350F for 20-25 minutes until browned. Cool on cooling rack. Once cooled, you can slice and freeze if you aren’t planning to eat them right away. These are great toasted with cream cheese.
Fresh out of the oven.
You can eat these fresh or toasted. They freeze well, so you can also slice, freeze and then toast when you want them! And yes, I have done this and they are still delicious!!!
How easy would it b to make this onto a very large batch. Say a couple dozen or so?
ReplyDeleteVery easy. I’ve tripled and quadrupled the recipe in the past. I’ve only been limited by the size of the mixer. I’ve easily done a quadruple batch but larger and I start running into mixer problems at home. :)
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