Bagels are more of a faff to make than rolls etc but whilst not quite the real deal they are nice and chewy compared with FiberFlour breads so they're great if you fancy a change. Bagels are traditionally boiled before baking to get their texture but as FiberFlour seems more delicate than regular flour I was a bit concerned they might fall apart. Having searched the internet I found that some recipes steam the bagels instead of boiling them. The Vital wheat gluten helps achieve the chewy texture so don't leave it out. Once baked the bagels may be a little wet on slicing but will be fine once toasted. Eat the same day or freeze.
Makes 6 bagels at approx 7.5g carbs and 145 calories per bagel.
240g Ultra-Fine FiberFlour
60g Vital wheat gluten
1 tbsp granulated sweetener
7g easy bake yeast
1 tsp salt
250g water (approx)
Glaze made with 1 egg beaten with 2 tsp water
Poppy/sesame seeds (optional)
You will need a steamer, or steamer rack inside a saucepan for this recipe.
1. Place the Ultra-Fine FiberFlour, wheat gluten, sweetener and easy bake yeast into a large bowl and mix till combined. Sprinkle over the salt and stir in enough water to form a soft dough.
2. Turn the mixture out of the bowl onto a surface dusted with UF FiberFlour and knead for 5-10 minutes until you have a soft, smooth dough. Alternatively knead in a stand mixer for around 4-5 mins. Place dough in a lightly greased bowl, cover and leave to prove in a warm place for 30 mins until puffy but not necessarily doubled in size (I heat my oven for 5 mins at 50 deg C then turn it off, then prove my dough in there).
3. Divide dough into 6 pieces and roll each piece into a ball. Poke a hole through the centre of each ball and twirl it around on your finger until the hole is an inch in diameter. Place the bagels on an oven tray lined with baking paper, cover and leave to prove for a further 30 mins.
4. Preheat your oven to 180c.
5. Place a steamer rack in a wide saucepan, add 1" to 2" of water in the bottom and bring it to a simmer (or prepare your steamer). Place as many bagels as will fit in the steamer (leave an inch between them), cover the pan and steam the bagels for 90 seconds.
6. Using a spatula and your fingers, gently remove the bagels from the steam and place them on the oven tray. Repeat until all of the bagels are steamed.
7. Glaze bagels with egg wash and sprinkle with seeds if desired.
8. Bake for around 25 -30 mins until golden brown.
9. Remove bagels from oven and cool on a wire rack.
Toasted and buttered :-)