We love bagels around here. Usually I make savory bagels, but every so often we make a sweeter version. These are fun and delicious for snacking. My kids LOVE bagel sticks. They like they better than round bagels! However, you can also pipe these into mini bagels and they work perfectly well. Leftovers freeze nicely, so they are a great snack in a school lunch. Enjoy!
Chocolate Chip Bagel Sticks
Makes 3 trays of bagel sticks (about 36, depending on piping)
Preheat oven to 350 F. Line 3 cookie sheets with parchment paper or silicon mats.
In a small bowl, combine and let rest 5 minutes, until nice and puffy:
1 1/4 cup warm water
6 Tbsp honey
1 Tbsp rapid-rise yeast
Add to yeast mixture:
3 eggs
6 Tbsp oil
In a mixer, combine:
2 cups tapioca starch
1 1/2 cups brown rice flour (or sprouted brown rice flour or combination of sorghum & brown rice flour)
6 Tbsp potato starch
1 Tbsp xanthan gum
1 1/2 tsp salt
Beat dough for 2-3 minutes, until nice and smooth. The dough should be thick, but still soft enough that you would be able to pipe in a ziploc bag - if necessary, add an extra tablespoon or two of water. I find when I make larger batches of bagels, sometimes I end up with more flour when measuring a cup at a time than when I use a 1/3 or 1/2 cup measuring cup in smaller batch recipes.
Add and mix in:
1/2 cup mini chocolate chips
Put bagel dough in a large freezer ziploc and cut off about 1/2" from a corner. Pipe sticks or mini bagels onto parchment paper lined pans. I usually make the bagel sticks about 4-5" long and bagels of a similar size. I find I can sometimes fit all the bagel sticks onto two pans, but I definitely need 3 pans if making both bagels & bagel sticks.
Using your hands or pastry brush, gently brush/wipe tops of bagels/bagel sticks with warm water. Let rise in a warm location ~30 minutes, until puffed up, but not quite doubled in size.
Bake at 350 F for ~20 minutes, until nicely browned. Remove to a cooling rack. Once cooled, you can slice and freeze any you won't eat right away. They reheat perfectly in a toaster oven. Enjoy!!!
Fresh out of the oven - mini bagel sticks! Perfect for snacking!
Chocolate Chip Bagel Sticks
Makes 3 trays of bagel sticks (about 36, depending on piping)
Preheat oven to 350 F. Line 3 cookie sheets with parchment paper or silicon mats.
In a small bowl, combine and let rest 5 minutes, until nice and puffy:
1 1/4 cup warm water
6 Tbsp honey
1 Tbsp rapid-rise yeast
Add to yeast mixture:
3 eggs
6 Tbsp oil
In a mixer, combine:
2 cups tapioca starch
1 1/2 cups brown rice flour (or sprouted brown rice flour or combination of sorghum & brown rice flour)
6 Tbsp potato starch
1 Tbsp xanthan gum
1 1/2 tsp salt
Beat dough for 2-3 minutes, until nice and smooth. The dough should be thick, but still soft enough that you would be able to pipe in a ziploc bag - if necessary, add an extra tablespoon or two of water. I find when I make larger batches of bagels, sometimes I end up with more flour when measuring a cup at a time than when I use a 1/3 or 1/2 cup measuring cup in smaller batch recipes.
Add and mix in:
1/2 cup mini chocolate chips
Put bagel dough in a large freezer ziploc and cut off about 1/2" from a corner. Pipe sticks or mini bagels onto parchment paper lined pans. I usually make the bagel sticks about 4-5" long and bagels of a similar size. I find I can sometimes fit all the bagel sticks onto two pans, but I definitely need 3 pans if making both bagels & bagel sticks.
Bake at 350 F for ~20 minutes, until nicely browned. Remove to a cooling rack. Once cooled, you can slice and freeze any you won't eat right away. They reheat perfectly in a toaster oven. Enjoy!!!
Chocolate Chip Bagel Sticks, piped out to rise.
My daughter helped with the mixing (I did the piping).
Yum!
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