This recipe is quite possibly the easiest one yet!
Put everything in to your mixer, let it rest, shape, proof, boil and bake!
Prep Time: Allow 2 hours Cook Time: 20 min
Level: Easy Serve: 6
Ingredients
1 pack FOG Bagel Mix
15g Brown Sugar
50g Neutral Oil (Canola/Vegetable/Sunflower)
400ml Lukewarm Water
Spoon of Honey - for boiling
Method - Including Thermomix
Put it altogether and mix!
In the bowl of your mixer place FOG Bagel Mix, brown sugar, oil & lukewarm water.
Using either a paddle or K Blade turn your mixer to low and combine the ingredients.
You can also do this by hand using a solid spoon/spatula to combine
Thermie: Place all ingredients into your bowl, speed 4 for 30 seconds. If not combined fully add another 30 seconds.
Put some muscle into it
In your bowl knead your dough until smooth(ish) (this can take up to 5 minutes)
Thermie: Use the knead function for 3-4 minutes until smooth(ish)
Cover and walk away
Cover your dough with a plate, lid, cling film (loose) and let it rest for 40 mins.
Thermie: Leave dough in the bowl with lid on and let the dough rest for 40 mins.
Time to shape
On a very lightly floured board (rice flour, tapioca starch or a commercial gluten free flour is fine) divide your dough into 6 equal parts and roll into balls.
Poke you finger in the middle of the ball and gently stretch to the desired size. You don't want too big a hole as the bagel won' have a big surface areas for those delicious toppings. I would suggest approx 5cm in diameter.
This is also a good time to get your oven on to 220°C and line a baking tray with paper.
Cover and prepare the bath
Cover your bagels with a clean cloth or loose clingfilm and let them rest for 15 mins.
In a wide saucepan (medium to large stock pot is best) half fill with hot or boiled water from kettle until half full.
Add a dessert spoon of honey (this helps seal the bagel and give it that gorgeous brown colour) You can also add 1/2 teaspoon of baking soda to give you the extra bagel chew.
Bath time
Once your water is at a rolling boil, carefully add one bagel at a time to your pan.
Be careful not to overcrowd your pan as the bagels will stick to each other.
Let each bagel cook for 1 minute on each side and then transfer to your baking tray.
Let's Cook!
You can egg wash these if you want, but I actually found that using a brush and the bath water is just as good.
Add any seasoning that takes your fancy. I recommend a bagel seasoning such as
Bake for approx 20 minutes
This is the MOST IMPORTANT STEP!
You absolutely, must and I mean MUST let these cool down.
I'm talking 30 mins MINIMUM.
Gluten free breads aren't a fan of being cut before they are cold. You will end up with a bagel shaped gluey mess.
Storage
These will last for 24 hours post baking in a air tight container and you will still be able to eat them fresh (like my boys) or you can slice and freeze in a ziplock bag.
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