Gluten-free bagels
A gluten-free version of sourdough bagels sprinkled with sesame or poppy seeds is part of the breakfast for many Americans. The preparation process is a bit longer than for regular pastries, but it is worth noting the refrigerator proofing. The result is a beautifully puffed dough, soft on the inside and pleasantly crunchy on the surface.
Ingredients
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- 100 ml lukewarm water
- 1 teaspoon of sugar
- ½ cube of yeast
- 350 g Bread mix white Liana
- 20 g vegetable butter
- 1 teaspoon of salt
- 200 ml water
Appendices
- Liana rice flour for sprinkling
- egg white for coating
- poppy seeds and sesame seeds for sprinkling
- a little oil for greasing the dough
- 1 pc of Liana baking powder and 1 spoon of sugar to the water in which the bagels will be cooked
- Mix the ingredients for the yeast (lukewarm water, sugar, yeast) and let it stand for 10-15 minutes until it starts to bubble.
- Put the melted butter, prepared yeast and other ingredients for the dough in a food processor and make a soft dough. Cover the bowl with foil and let it rise in a warm place for 45 minutes. Transfer the dough to a floured board and mix thoroughly to remove all air bubbles. Brush the dough with oil on all sides and place it in a larger bowl (the dough will rise, so choose a larger bowl). Cover and leave overnight in the refrigerator.
- The next day, divide the dough into 5 equal parts and form balls on a lightly floured board. We make a hole in the center of the ball with the opposite end of the skewer. Let it rise on a floured board for 45 minutes covered under a towel.
- Heat the oven to 250°C. In the meantime, boil water with a spoonful of sugar and baking powder in a large pot. Cook the bagels in boiling water for about 1 minute on each side. Let it drain and place it on a baking sheet lined with baking paper. Brush with egg white and sprinkle with poppy seeds and sesame seeds. Bake for 25 minutes.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 100 ml lukewarm water
- 1 teaspoon of sugar
- ½ cube of yeast
- 350 g Bread mix white Liana
- 20 g vegetable butter
- 1 teaspoon of salt
- 200 ml water
Appendices
- Liana rice flour for sprinkling
- egg white for coating
- poppy seeds and sesame seeds for sprinkling
- a little oil for greasing the dough
- 1 pc of Liana baking powder and 1 spoon of sugar to the water in which the bagels will be cooked
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