1 1/4 cup warm water
3/4 tsp active dry yeast
1 1/2 Tbs brown sugar
1 tsp salt
3 1/2 cups Jules Inspired Rice Free Gluten Free flour mix
4 cups warm water
2 T sugar
1 tsp molasses (not necessary, but might add some color)
1 egg white, beaten with a bit of water added
Easy Directions: Mix wets(water/yeast/sugar), mix drys(flour/salt), combine wets and drys together, beat until smooth, divide into 6 on floured surface, form bagels with floured hands, refrigerate overnight, boil in sugar water, brush with egg, bake and enjoy.
- Measure warm water in a measuring cup, add yeast and brown sugar then whisk to combine and dissolve yeast and sugar. Let rest to be sure yeast is active.
-Measure out flour and add salt.
-Pour water mixture into mixer bowl, add flour mixture and beat for 3 minutes (or until it is smooth).
-Lay out a sheet of parchment paper or plastic wrap, and heavily sprinkle with flour. Put dough onto flour sprinkled sheet and fold over a few times to work it in. It will be pretty sticky at this point.
-Get a knife and cut (or mark) the dough into 6 even parts.
-With floured hands, flop one part of the dough between your hands forming a ball. Poke your finger through to make the bagel shape. Make the hole larger than you want it to be in the end. Remember, the dough will rise and the hole will shrink by more than half.
-Place bagels onto parchment lined cookie sheet. You could even sprinkle with cornmeal.
-When all 6 bagels are on cookie sheet, cover with saran wrap and place sheet into refrigerator overnight. Putting it into the refrigerator overnight helps it to rise slowly, but it also allows the next step to happen easily.
-In the morning, turn oven to 425 degrees, and boil 4 cups of water (or a small pan full) and sugar. Adjust to low boil and slide bagels one or two at a time into the boiling water, allowing to boil for about 30 seconds on each side then return to parchment lined cookie sheet. When all the bagels are returned to the cookie sheet, brush tops with egg whites and place bagels into preheated oven.
-Bake at 425 degrees for about 20 minutes, or until golden.
That's it!!! :) Enjoy!!
They are wonderful with eggs for a breakfast sandwich, toasted with butter or jam, or just eaten plain. They will stay fresh about as long as a "real" wheat-filled bagel. (I didn't like stale wheat bagels so I always froze whatever I didn't eat...so I'll do the same with these).
Seriously, these are amazing!!! Gluten free, dairy free, rice free....but every bit as tasty as the "real" thing. :)
*again, sorry for the poor picture. :)