Thursday, July 25, 2013

Bagels by the Dozen (or Dozen and a Half)

Dry ingredients
2 cups superfine brown rice flour
1 ½ cup tapioca flour
¼ cup teff
¼ cup oat flour
¼ cup Darifree powdered milk
2 TBSP rice bran or flax meal
2 ½ tsp. guar gum
1 ½ tsp. Real Salt
½ tsp. baking soda

Proof yeast
1 cup water (110°- 115°)
2 tsp. sugar
1 TBSP yeast

Wet ingredients
2 TBSP Spectrum shortening
2 TBSP Earth Balance Soy Free
2 TBSP raw honey
1/3 cup water (110°-115°)
4 egg whites

Lightly grease a pan for the bagels to rise on.  Preheat oven to 425°. Mix dry ingredients together.

Proof yeast by mixing water, sugar and yeast together, let sit 5 minutes.

Add shortening and butter to 1/3 cup water and let melt.  Add to dry ingredients. 

Add honey and egg whites, then add proofed yeast.  Mix for 5 minutes until smooth.

Grease hands and shape into 16 small balls.  Flatten to about ½ inch thick and make a big circle in the middle.

Cover and let rise in a slightly warm location for 45-60 minutes.  Meanwhile, bring a pan of water and 1 tsp. sugar to a boil (sugar will make the bagels shiney.)

After bagels have risen, add 3 at a time to the boiling water.  Boil 1 minute, then flip and boil for 30 seconds on the second side.

Using a slotted spoon, put on a cookie sheet dusted with teff grain. 

Bake for 20-25 minutes.

(NOTE:  there aren't any finished product pictures, because these ALWAYS get gobbled up right away)

Boiling the bagels gives them that nice shiny, chewy texture, yum and yum!

Already to be baked!

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