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Everything's Easy Bagels

Gluten-free and Dairy-free. Contains eggs.

Bagels can seem intimidating.
Believe me, it took me years before I started trying to make them without the molded bagel tin you can buy. Once I sorted out this recipe though, I never looked back! Yes, I put the difficulty at 'Medium' for 'Easy' bagels because I think in general it is a little tricky. But in terms of making bagels at home, it's pretty easy and great! 

I tried many different gluten-free flour options. Sorghum and cassava I found are best as far as texture goes. Almond works well enough too but it will not hold as well and I don't recommend boiling if you choose to use almond. A 1:1 gluten free flour is fine, but the taste is very bland. 

I hope you have some fun with this recipe! Make it your own!
You can make any bagel your heart desires with this base recipe.
Try poppy seed, sesame seed, plain, cinnamon raisin, whatever you like best! 

Please note: I am using a Kitchenaid stand-up mixer, it can be done by hand but it will be more difficult to ensure everything is mixed in smoothly

Prep Time:  20 minutes
Cook time: 22-25 minutes

Difficulty: Medium

INGREDIENTS 
1 cup tapioca or arrowroot starch/flour

1 cup sorghum or cassava flour

4 large eggs

1/4 vegan butter/shortening alternative

2 tbsp. unsweetened almond milk (any milk alternative is fine)

1 tsp baking powder

1/2 tsp salt

1 tbsp. water

 

1 egg yolk for egg wash (optional)

1/4 cup of everything seasoning (make your own)

*Substitute everything seasoning for whatever you would like if you want to make a different flavored bagel. If making cinnamon raisin add 1 tsp of cinnamon,

2 tbsp. coconut sugar, and 1/4 cup of raisins to the batter) 


INSTRUCTIONS

  • Preheat oven to 350

  • Fill a large pot with water to just over halfway. Put on stove, turn to Hi and continue on with recipe while waiting for it to boil. 

  • Line a baking tray with parchment paper to be ready for the bagels

  • Using the flat beater attachment for the mixer, add the flours to the mixing bowl and the vegan butter/shortening, and turn the mixer to medium low

  • Add the baking powder, salt, eggs and milk alternative, turn up one setting if needed

  • While still mixing, add in the water. If it is a bit dry, and a little bit more. If its too wet you can either omit the water or add abut more sorghum/cassava flour

  • Once it is mixed and smooth, take out the dough onto a clean surface and shape it into a stout cylinder

  • Cut into 6 circles that are as close in size as possible

  • Poke a hole in the middle with your finger and then shape nicely 

  • Once they are shaped, gently place them into the boiling water 

  • Wait for 1 minute or until they float to the top to remove them and place on the baking sheet

  • If you are using the egg wash, prepare tat now and brush onto bagels

  • Sprinkle whatever topping on that you choose

  • Place into oven and bake for 22-25 minutes or until golden

  • Take out and place onto cooling rack for 10 minutes before cutting them so that they have time to settle

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