The other bagel recipe, no grains, no VWG.

Yields: 8 Servings Prep Time: 25 Mins Cook Time: 20 Mins Total Time: 45 Mins
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As promised in my other bagel recipe I posted today, here’s a grain-free, gluten-free, high-fiber (not ideal but is what it is) bagel recipe for those who are avoiding wheat products. This is an oldie but a goodie. I had to dig deep into the wayback machine for this one. I originally created it 5 years ago. Still is relevant, that’s cool :). Because of the composition of ingredients, these make a decent bagel, though a little less dense than wheat bagels. They toast ok, suck up the butter, and taste great with cream cheese and some chives :).
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Ingredients

0/8 Ingredients
Adjust Servings

Instructions

0/4 Instructions
  • Preheat oven to 350F. Prepare a small bowl of water. Set aside. Prepare a lightly greased or parchment-lined baking sheet.
  • Beat eggs with a whisk until well combined. Add all the dry, mix well with a spoon or rubber spatula. This will result in a crumbly mess that looks like there’s no way this is going to work. Bear with me:). Grab the hot water and pour it into the mixture while stirring until you have a soupy mess. Wait 5 minutes.
  • The dough will become a dough instead of soup. Using wet hands (that’s what the bowl of water is for ), roughly shape the dough into a rectangle. Cut the rectangle into 8 squares. Wet hands again, poke your thumb though the middle of each square, spin on your thumb and use your hands to make a rough bagel shape. Make the hole a little bigger than you think is right, these will expand up, out, and towards the center. Place on sheet and repeat until all 8 are done. Space them out with room to at least double in size. Place in the oven and set your timer for 5 minutes.
  • When the timer goes off, open the door and toss the ice cubes into the bottom of the oven. Yeh, the bottom where the burner element is (no, it won’t short it out) and quickly close the door again. Back for another 15 minutes or until the tops are brown to your liking and bounce back when lightly touched. Remove. Let cool. Ok. Screw that, let them cool so they don’t burn your hands, slice them in half, slather with butter or cream cheese and channel your inner NYC Bagel fiend. Yes, you can put toppings on these before baking. Brush lightly with egg wash and sprinkle poppy seeds, coarse salt, etc before baking. Nutritional information per bagel: Calories each 113 , Fat: 8g Protein: 6g, Carbs: 6g Fiber: 3g Net: 3g

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