- 2 1/4 cup gluten flour (ww pastry flour will do)
- 2 1/4 cup unbleached flour(s) of your choice
- 1 1/2 cup warm water
- 2-3 tablespoon natural sweetner (brown rice syrup, stevia, whatever)
- 2 tablespoon active dry yeast or natural leavener
- 1 tablespoon sea salt
- 1-2 teaspoon something special (dillweed or marjoram or
Serves: baker’s dozen.
Preparation time: an hour and a half.
ok, here’s what’cha do…
in yer favorite big bowl, combine 1 c. of the gluten flour with the yeast. mix together the water, sweetner, and salt and pour’em over the yeasty flour.
WAIT FOR FOAMY LOAM…
now mix in the rest of the gluten flour and let it rest another 10 minutes. ok, knead in the balance of the flour and get it to feelin’ real smooth and elastic (around 10 min. of kneading).
when yer dough is ready, shape little hunks of it into smooth balls, punch a finger through the middles and pull apart a bit to shape the bagels. let’em rise another 10 minutes.
meanwhile….fill yer biggest pot (2/3 full) with water and another T. or two of sweetner and heat on the stove to boiling (we’re talkin’ about a gallon of water).
now’s also a good time to preheat the oven to 375.
ok, so toss those rising bagels into the rapidly boiling sweet water (however many can fit comfortably at a time-usually 4 or 5). boil 30 seconds on each side. remove the bagels with a slotted spoon-type device and place on oiled cookie sheets. this is the time to brush a little oil on the tops and sprinkle with poppy seeds or sesame seeds or whatever).
bake 25-30 minutes at 375. hey..those are HOT HOT bagels! let’em cool a bit on the rack