This week, we will take you to the United States, enjoy tasty bagels! And as these sandwich buns are a huge success, we suggest you enjoy them too, thanks to our gluten-free bagels recipe. You will not travel as far, but promised, you will enjoy as much!
Allergens in this recipe:
Ingredients for 6 bagels (100 gr each)
- 250 gr of rice flour (or gluten-free flour mix)
- 10 gr of fresh gluten-free yeast
- 12.5 cl of lukewarm water
- 1 egg
- 5 gr of fine salt
- 5 g of sugar
Mix the fresh yeast in 5cl of warm water. Let it sit for 5 minutes in a large bowl to activate the ferments. Then, mix everything with the rice flour, the sugar, the salt, the beaten egg and the rest of the water. Knead your dough for a few minutes.
Form 6 small balls of 100 gr each, then make a hole in the center with your fingers and widen it gradually.
Then let your bagel buns grow for 1 hour.
When the lifting is complete, preheat the oven to 210 ° C (thermostat 7).
Boil a large pot of water with a tablespoon of honey. Then bag 2 by 2 the bagels, in simmering water but not bubbling (they will swell in water). When they rise to the surface you can get rid of them on a plate.
Before baking your gluten-free bagels, brush them with egg and sprinkle with poppy seeds, sesame, fried onions, ... Or leave them natures, if you prefer.
Put your plate in the oven for 30min until your bread is golden brown.
For the garnish of our bagel, we chose to spread cheese on our bread, with smoked salmon, avocado and a little salad, topped with a lemon juice.
But you are free to opt for another garnish! Young spinach sprouts, sliced tomatoes, slices of goat or brie cheese, soy-based cheese spread or even vegan cheese, made according to your tastes and your intolerances or allergies of course!
Feel free to send us photos of your bagels on our Facebook Page
And for other recipes without allergens (without gluten, without milk, without lactose, without egg, without soya, ...), head to our Cooking section.