Good grief Charlie Brown! Bagels?!?
If you remember Charlie Brown’s spelling bee championship finale *grin*.
Been creating & playing with a basic GF sourdough dough recipe past two weeks. It’s been “thinned down” for English muffins, formed into mini loaves, & rolled out for cinnamon sugar rolls. DH has requested bagels.
Not sure if this recipe will hold up to the water bath then baking. I’ve only ever made wheat flour bagels & going blind. Greatly appreciate any insight & wisdom. Thanks!
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