Successfully Gluten Free! : Jalapeno & Cheddar Bagels

All I can say about these is they are fabulous! Fresh out of the oven, you can eat them plain and they're so delicious. They're also great toasted with cream cheese. I find jalapenos vary in terms of how spicy they are, so you may want to nibble a piece before you add it to the dough. If it isn't a very spicy one, you can add some of the jalapeno seeds into the batter as well. (Seeds from a chili pepper tend to be where the spice really is). These bagels are so easy to whip together and so delicious. Enjoy!!!

Jalapeno & Cheddar Bagels

Makes 6 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:

2/3 cup warm water

4 Tbsp honey

2 tsp rapid rise yeast (quick-rise yeast)

Add to yeast mixture:

2 egg

4 Tbsp oil

1 tsp apple cider vinegar

Set liquids aside, and mix together in a mixer:

1 1/3 cup tapioca starch

1 cup brown rice flour

5 Tbsp potato starch

1 ½ tsp xanthan gum

1 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.

Fold in:

2 Jalapenos, seeded and diced (seeds add extra spice, so if you want spicier bagels, keep some of the seeds)

I use the mixer to just mix in quickly.

Put batter into a Ziploc (I like the freezer bags because they’re stronger). Cut 1” off one corner. Pipe 6 bagels onto prepared cookie sheet.

Don't worry about them being perfect, just try to make them evenly sized.

Using wet hands, spread bagels so the holes are nice and big. You can also smooth out any areas that are a bit lumpy.

Smooth with wet hands. Imperfections will be hidden once they rise and have cheese on top, so don't worry too much about making them look perfectly smooth.

Let rise in a warm location for 30-40 minutes. They’ll look a bit puffier, but won’t fully double in size.