Makes about 12 – 4 OZ bagels
- 1⅓. C warm water
- ½ C. honey (if using agave, substitute ¼ C. agave + ¼ C. water)
- 1½ T. oil (olive, grape seed, sunflower, etc.)
- 2 t. instant yeast
- 2¾ C. whole grain flour blend (1¾ C. sorghum flour, ½ C. white rice flour, ½ C. brown rice flour)
- ¾ C. + 3 T. tapioca starch
- 2 T. ground flax, preferably golden
- 2 T. high-protein flour (such as garbanzo, fava, quinoa)
- 1 t. xanthan or guar gum
- ½ t. baking powder
- ½ t. sea salt, fine
- ¼ t. baking soda
- Combine water, honey, oil, and yeast in the bowl of stand mixer. Whisk until combined.
- In a separate bowl, combine the dry ingredients and mix until everything is evenly distributed.
- With a bowl fitted with a metal paddle (or dough hook), add all the dry ingredients to the wet ingredients. Mix for 1.5 minutes, or until a dough with the texture of Play-Doh is formed.
- Shape into bagels, approximately 4 OZ each. Set on an oiled sheet pan and cover loosely with plastic wrap. Place in a warm place and allow to rise for one hour, or until almost doubled in size.
- Preheat oven to 350°.
- Fill a four or six quart pan with water. For traditional bagels, add 2 T. sugar to the water and bring to a boil. For a more neutral bagel, add 2 T. salt to the water instead of sugar or baking soda.
- To make bagels, place bagels in boiling water and allow to cook for one minute. Carefully remove from water with a wide slotted spoon and place on wire rack. Sprinkle with salt or other toppings as desired (we like crunchy chia seed, dried onion flakes, garlic, and salt).
- To make pretzel bagels, dissolve ¾ C. baking soda in 3 C. water. Stir as it comes to a boil. Drop one of the water-cooked bagels and place it in the boiling solution for one minute. Carefully remove from solution and shake off excess moisture. Place on a non-stick sheet pan or silpat.
- Bake bagels in oven for 25-30 minutes, or until golden brown. At the 15-minute mark, turn the trays and rotate them to a lower or higher rack so they are evenly heated.
- Allow to cool. Eat immediately or within 24 hours. Best if toasted before eating. May be frozen up to a month.