Gloriously Free-From Bagels
New York style bagels, that you can make at home in an hour AND that are free from grains, gluten, dairy, and yeast – sounds too good to be true right?! Well prepare to be wowed, as these look – and more importantly taste – just like the real deal!
- 250 g. cassava flour
- 250 g. arrowroot flour
- 4 eggs large
- 100 ml rapeseed, sunflower, or light olive oil
- 2 tbsp. honey
- 130 ml water
- 1 tsp. baking powder
- 2 ½ tsp. sea salt
boiling stage for bagels
- 1 tsp. salt
- 1 tsp. bicarbonateof soda
- 1 tbsp. honey
- 1 egg beaten
- sesame, poppy,sunflower or pumpkin seeds, Everything But The Bagel seasoning, cinnamon, dried fruit (e.g. raisins or cranberries)
- pretty much anything goes, sweet or savoury!
- Preheat the oven to 425°F, gas mark 7, 220°C (200°C fan-assisted). Line two baking trays with either parchment paper or a silicon baking mat. Bring a large, deep, saucepan of water to the boil, then add the ingredients for the boiling stage for the bagels - salt, bicarbonate of soda and honey, stir well, then reduce the heat to medium/high.
- In a large mixing bowl, combine both the flours along with the baking powder and salt and mix well. In a separate bowl, whisk the eggs, then add the oil, water and honey and whisk again until well combined. Pour the liquid mixture into the dry ingredients and mix well until you have a smooth dough – I find it best to do this by hand.
- Divide the mixture into 6 portions – you can do this either by eye or, if you prefer a little more precision like I do, then weigh the mixture and divide it into 6 equal portions.
- Roll each portion of dough into a ball, flatten it slightly with you hand, then use your index finger to make a hole all the way through the middle of each bagel. Lift your finger, still with the bagel on, horizontally up into the air and gently spin the bagel around a few times to widen the hole, then flatten slightly.
- Now you're ready to boil the bagels, carefully drop the bagels into the hot water, 2 -3 at a time, making sure they have enough room to float around. The bagels will sink to the bottom, but if you give them a few minutes then they should naturally float back up to the surface (you can gently loosen them if you think they’ve gotten stuck to the bottom of the pan). Once they have been floating for approximately 1 minute, flip the bagels over and leave them to cook for 1 more minute before removing them from the water with a slotted spoon, shaking off any excess liquid, then place them on to the pre-lined trays. Once all the bagels have been boiled, use a pastry brush to coat the surface and sides of each one with beaten egg then top with your choice of toppings.
- Place the trays into the oven and bake for 20-25 minutes until they are golden brown, turning the tray around half-way through. Remove from the oven, then leave the bagels to cool on a wire rack for at least 15 minutes before slicing.
- To keep the bagels fresh, wrap them in paper bag or parchment paper, then store in a resealable plastic bag, warming them through in the toaster before serving. These bagels also freeze well, so why not make a big batch of them so that you always have some ready and waiting for when a bagel craving hits.
- When making this recipe, I’d LOVE to see how you get on so either send me a photo to firstname.lastname@example.org or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
LISA’S TIP - As is the case with many baked goods, these bagels are at their most delicious when they’re freshly made and will harden if left overnight. Worry not though, here are my top tips for what you can do… 1) If you’re not going to use all the bagels on the day you cook them then slice them in half, wrap well and freeze them. 2) Try making bagel chips! Using a serrated knife, slice the bagels horizontally into 1/8-inch-thick discs, then arrange them in a single layer across a lightly greased baking sheet. Lightly brush with a mixture of olive oil and whatever seasonings you fancy (e.g., crushed garlic, za’atar), season lightly with salt and pepper then bake for 10-15 minutes in a preheated oven until the chips are lightly browned. Remove and leave to cool – they will get crispier as they cool. 3) Use them to make croutons, pizza bagels or bagel bread & butter pudding. 4) If all else fails, blitz them in a food processor to make breadcrumbs, then freeze. When it comes to seasoning, it’s becoming easier to find the pre-made Everything But The Bagel seasoning in stores but, if you can’t find it or, like me, prefer to make your own then simple blend 2 tsps. poppy seeds with 1 tsp. each of sesame seeds, dried garlic and dried onion granules, season with a little salt, then sprinkle this over your bagels, keeping any leftover seasoning mix for next time.