Crisp. That’s how I like my bagels. Toasted, with a nice, chewy crust.
If you read my blog, you know that I’m a “make it from scratch” kinda gal. But there is a time and place for convenience. That time and place was yesterday.
We had a surprise party to get to. I was in charge of bringing bagels. Didn’t have time to start pulling all the flours out of my pantry, so instead, I opted to use a gluten-free, corn-free, dairy-free, soy-free, nut-free Breads From Anna mix. Always dependable, always delicious.
But I bet you’re wondering “Does Breads From Anna now have a bagel mix?”. Nope. So, how the heck did I make bagels?
Breads From Anna mixes and packages some of the very same flours and starches and gums that I would blend if I had the time to do so. And she uses really high grade, nutritious ingredients – not too much of the white stuff, lots of the healthy flours and starches.
1. Proof the yeast by mixing it with the water (heated to 105 degrees) and sugar. Cover with a piece of saran wrap – this creates a humid, warm environment and helps the yeast proof faster.
2. While the yeast is proofing, mix the rest of the wet ingredients (making sure that the liquid is 105 degrees before adding it to the rest of the ingredients).
Please note that instead of using the required eggs, I poured three tablespoons of flaxseeds into my mini-cuisinart, whirled them until they turned into flaxmeal, then whisked in 9 tablespoons of boiling water. They instantly became like gooey gel. Kind of like eggs!
3. Add the flaxseed mixture to the other wet ingredients in place of the required eggs. Or use eggs if preferred, per the package directions.
4. Pour the dry mix into stand mixer bowl and turn the mixer on the lowest speed. Pour in the wet ingredients followed by the proofed yeast.
5. Turn the mixer onto the highest speed for 3 minutes.
1. Spray the inside and outside of an ice cream scoop with vegetable spray. Size of scoop will dictate size of each bagel.
2. Scoop the dough and then release it onto a large sheet pan onto which you place a silpat mat or parchment paper. Periodically, respray the scoop, as needed.
3. When your sheet pan is filled (this mix made 15 bagels, so I used two pans), spray the palm of your hand and then flatten each dough ball, respraying your hand as needed.
4. Spray your index finger with vegetable spray and then stick it into the middle of each flattened piece of dough, rotating it round and round until a hole is created.
5. Place the two sheet pans in a warm place, cover with light tea towels, and then let the bagels rise for one hour.
6. Meanwhile, set a timer for 45 minutes. When it goes off, fill a large deep pot with water and heat until boiling. Also, preheat your oven to 450 degrees. By the time the water is boiling, the bagels will have risen for one hour.
7. Using a large slotted spoon, place 3 bagels into the boiling water. After 30 seconds, use the slotted spoon to flip the bagels. After 30 seconds, remove the bagels to a cooling rack. Repeat with the rest of the bagels.
8. Place the boiled bagels back onto your baking sheets. If desired, pour toppings on bagels (poppy seeds, sesame seeds, kosher salt, etc.).
9. Bake for 18 – 20 minutes. Immediately remove from baking tray and place on cooling rack.
NOTE: These bagels need to sit for about an hour after baking. If you eat them before the hour elapses, the insides will be kind of tacky. Resist! Wait the hour – it’s worth it.
They also freeze beautifully and defrost in the micro in about 20 seconds.
Are you longing for a gluten free bagel? Now, you can have your bagel and eat it too! You can either order the mixes directly from the Breads From Anna website or go to their website’s store locator to find a local store that carries the mixes. And don’t forget to ask the grocery manager (in the store in which you shop) to carry Breads From Anna mixes. I don’t receive any financial remuneration – just a very happy customer!
By the way, I have a question for you. Would you have preferred that I include pictures to illustrate the steps for making bagels?