Oh my goodness, these are SO delicious. I've shared them with several friends now, and they all have raved over them. The fresh ginger grated into the dough adds a wonderful extra bite to the bagels. I even made a batch to trade for some fresh eggs with my pregnant friend since she found the fresh ginger helped her feel better. You can make them with or without chocolate chips, as you prefer. An absolutely delicious bagel! Enjoy!
Fresh Gingerbread Bagels - just out of the oven!
Fresh Gingerbread Chocolate Chip Bagels - a new favorite!!!
Gingerbread (chocolate chip) Bagels
Makes ~18-24 depending on size
Line 2 baking pans with parchment paper or silicone liners. Preheat oven to 350 F (you can wait and do this later, but I like to do it now because it helps the top of the oven become a nice, warm location for the bagels to rise).
Combine in a 2 cup measuring cup and set aside to rest 5-10 minutes:
1 1/4 cup warm water
1/4 cup molasses
2 Tbsp maple syrup
1 Tbsp rapid-rise/quick yeast
In a large mixer, combine the following (it's important to mix the dry ingredients first in gluten-free baking to avoid clumps):
2 cups tapioca starch
1 1/2 cup brown rice flour
6 Tbsp potato starch
1 Tbsp xanthan gum
1 1/2 tsp salt
2 tsp fresh grated ginger
1 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp cloves
Once your yeast mixture is ready, add to the dry ingredients:
yeast mixture, from above
6 Tbsp oil
3 eggs
Beat on low, then medium speed 3-4 minutes, until batter is nice and smooth. Add and mix in, if desired:
1/4 - 1/2 cup mini chocolate chips (optional)
Scoop the batter into a large freezer ziploc bag. Cut off 3/4" - 1" off of a corner of the bag and pipe bagels onto prepared parchment-lined baking sheets. You can make them as small or large as you like. I tend to have a few oval-shaped bagels, just to make them fit. You can use 3 baking sheets, if preferred.
Wipe/brush the top of the bagels with warm water. Let rise ~30 minutes until nicely puffed, but not doubled in size.
After piping, smooth the tops with water and let rise.
Chocolate chip bagels, piped and ready to have some water smoothed on top.
They puff, but don't fully double in size. Make sure to wet them before rising or the tops can dry out too much and inhibit the rise.
Bake at 350 F for ~25-30 minutes, until you can tell they've gotten a bit browned on the top. It's always tricky when there is molasses in the batter, but I find they're usually done in this period of time. Let rest a minute before moving onto cooling racks to cool.
These gingerbread chocolate chip bagels are delicious warm. We love them plain, or toasted with a little cream cheese. Slice and freeze leftovers. They reheat perfectly in a toaster oven. Enjoy!!!
Fresh from the oven! I let them rest on the racks a minute or two before transferring to cooling racks.
Slicing before freezing. These are so yummy!
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