Gluten-Free Sourdough Bagels
Made with buckwheat sourdough & a blend of buckwheat & cassava flours.
Dough shaped & held together nicely. Measured 135-g for each ball; total of 10. To keep it from sticking, before forming dipt hands in a shallow plate of water.
Forgot to take a picture of the water bath stage *oof*. Blended water, sorghum syrup & salt & brought to slow rolling boil. Worked with one bagel at a time; sliding from slotted spoon into boiling water. Once it rose back to the surface, removed to the baking pan & sprinkled with “everything” blend.
Baked batches of three on the toaster oven’s broiling pan at 350-degF for 20/25-min. Removed to wire rack to cool.
Hmm... also forgot to take any pictures of the crumb. Believe me, they’re chewy like “real” bagels with a hint sourdough. Think the “everything” blend obscured it a wee bit. Probably too heavy handed, HaHa.
Parboiling is the key to chewy textured bagels I learned many years ago. Leap of Faith to boil gluten-free dough.
For the first batch of real, honest for true bagels, these were good. I ate one hot & plain just to be sure they were edible. So glad I stepped outside of my comfort zone.
Comments
Really nice! I'm going to try this. Desperate for bagels by now, year 2+. Do you mind sharing a recipe?
62-g tepid Water
1-T Sorghum Syrup
Pinch Active Dry Yeast
100-g Rice Flour
450-g ripened Buckwheat Sourdough
150-g Cassava Flour
222-g Buckwheat Flour
44-g Psyllium Powder
24-g Buttermilk Powder
16-g Grey Sea Salt
590/600-g Water
1-T Sorghum Syrup, reserved
1-t Grey Sea Salt, reserved
Bagel Toppings, reserved
Make a sponge with first 4 ingredients & let set until bubbly.
Add sourdough & beat thoroughly.
Mix next 5 ingredients in large mixing bowl.
Beat 500-g water into sourdough sponge.
Pour this mixture into dry mixture.
Beat & knead the dough in the bowl. Add additional water if necessary.
Dough will feel tacky & springy.
Let rest several hours to make sure flours absorb water well or refrigerate overnight.
Weigh 130-g of dough for each bagel.
Pour a bit of water into a dinner plate.
Form each lump of dough into a ball, making a hole through the center.
Set aside on a sheet of parchment paper.
(I dip my palms in the water before forming bagels. Keeps dough from sticking too much.)
Bring 12-cups water to a slow rolling boil.
Add sorghum syrup & salt.
Working with one bagel at a time lower it into boiling water.
Let it rise back up to the surface & float.
Remove with slotted spoon to parchment paper covered baking sheet.
Sprinkle with toppings.
Continue until all bagels are boiled & sprinkled.
Bake at 350-degF, 20-mins. Adjust time as needed.
(I baked in small batches in the toaster oven & test baked one bagel for timing.)
Remove from oven & transfer bagels to cooling racks.
We’ve missed “real” bagels, too. To me a bagel isn’t a bagel unless it’s parboiled, HaHa! Tomorrow I’m making a batch of Anise, Saffron & Golden Raisin Bagels with this recipe.
Hope you have a wonderful experience making tasty bagels.
p.s. That’s not a typo, I did use 44-g psyllium powder. It did not make them gummy or gross at all; chewy like a good bagel is supposed to be.