Gluten-Free Sourdough Bagels

Gluten-Free Sourdough Bagels

Source: http://www.gfdoctorrecipes.com/recipes/gluten-free-sourdough-bagels.html 

 

Ingredients

• 200 grams of sourdough food
• 70 grams potato starch
• 30 grams tapioca flour
• 7 grams xanthan gum
• 8 grams salt
• 6 grams honey
• 5 grams olive oil
• 220 grams sourdough starter hooch stirred in
• 200 grams water

Instructions

1. Combine flours in the bowl to a mixer with a whisk till they are a uniform color.
2. Add salt, honey, olive oil, sourdough starter and water.
3. Using the paddle, beat on high 3 minutes
4. Pipe out bagels using a piping bag fitted with a onto parchment squares leaving a large open hole in center.
5. Let rise 1 ½ hours at room temperature.
6. Preheat your oven to 550 degrees
7. Bring a large pot of water to the boil, add 2 tablespoons of sugar to the water.
8. Slip one or two bagels still on the parchment square into the water.  Boil for 2 minutes or till they float, taking care to turn them over once.  The parchment will fall away.
9. Remove from the water using a skimmer strainer or slotted spoon.
10. Place on a cookie sheet that has been covered with a silpat or sprinkled with cornmeal.
11. Top each bagel while damp with seeds, garlic chips, or coarse salt.
12. Continue to boil each bagel for 2 minutes till all have been boiled.
13. Place bagels into 550 degree oven for 10 minutes
14. Reduce the heat to 425 and bake for 8 more minutes.
15. Remove and let cool till just warm, Eat!
16. They can be cooled completely and served within 2 days.  
17. They are far more delicious when warm.