Gluten-free American bagels
Ingredients
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- 20g of yeast
- 2 tablespoons granulated sugar
- 500 ml warm water
- 500 g Rolls mix
- 1 + 1/4 tsp salt
- 5-6 tablespoons of oil
Next we need:
- beaten egg
- sesame seeds/flax/poppy
- We prepare yeast from yeast, sugar and warm water, which we let rise for at least 10 minutes.
- Mix the roll mix, salt, prepared yeast and the remaining water with a mixer with kneading paddles. Add oil while mixing.
- Let the covered dough rise for 30 minutes.
- Lightly work on a floured work surface, roll out to a thickness of 1 cm and cut out circles.
- Make a hole in the center of the wheel, place it on a baking sheet lined with baking paper, cover it and let it rise for 20 minutes.
- Make holes in the leavened circles and cook for 1-2 minutes in boiling water. Turn the pre-prepared bagels halfway through cooking.
- Place the cooked bagels back on a baking sheet lined with baking paper, brush with beaten egg and sprinkle with seeds.
- Bake at 230°C for about 15 minutes.
- Spray the hot bagels with water and let them cool
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Ingredients
Print recipe
Share on Facebook
- 20g of yeast
- 2 tablespoons granulated sugar
- 500 ml warm water
- 500 g Rolls mix
- 1 + 1/4 tsp salt
- 5-6 tablespoons of oil
Next we need:
- beaten egg
- sesame seeds/flax/poppy
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