Bagels: Cheese and Garlic
Sink your teeth into these easy-to-make, chewy bagels and you won't want to buy store bought anymore.
| Category: | Savoury Breads |
Ingredients
Frankie's Gluten-Free Bread Mix version
| 600 g Frankie's gluten-free Bread Mix |
| 2 cups tepid water |
| 1/4 cup light salad oil |
| 1 cup grated cheese |
| 1 tbsp garlic scape pesto (or 1 clove garlic clove) |
Frankie's Gluten-Free All-Purpose Flour version
| 600 g Frankie's gluten-free all-purpose flour |
| 1 tbsp white sugar |
| 1 tbsp dry active yeast |
| 1 tsp baking powder |
| 1/4 cup light salad oil |
| 1/4 tsp Kosher salt |
| 2 cups tepid water |
| 1 cup grated cheese |
| 1 tbsp garlic scape pesto (or 1 tbsp garlic clove) |
Pot ingredients
| 1 tbsp molasses |
| 1 tsp baking soda |
Bagels: Cheese and Garlic Directions
Bring a large pot of water to boil on the stove and reduce to simmer.
Begin by preheating your oven to 325°F or 165°C.
Option 1: Using Frankie's Gluten-Free Bread Mix
Add Frankie's Gluten-Free Bread Mix into a large bowl or stand mixer. Add water and light salad light oil. Add in your cheese and garlic. Mix really well and beat on high for 60-90 seconds to get lots of air into the mix. Then proceed to step 2.
Option 2: Using Frankie's Gluten-Free All-Purpose Flour Blend
Add Frankie's Gluten-Free All-Purpose Flour blend, sugar, salt, baking powder and give everything a light mix to combine. Then add your salad oil, and water. Add in your cheese and garlic. Mix really well and beat on high for 60-90 seconds to get lots of air into the mix. Proceed to step 2.
STEP 2:
For both recipes continue from here:
With a portion scoop, scoop onto bagel sized pieces of parchment paper. With wet hands lightly press and shape the dough into bagels. With a wet finger poke a hole in the middle and open the hole up to give the bagel that distinctive bagel look. I also soften the holes edges to make it look like it's been rolled like a traditional bagel.
Add your molasses and baking soda to your boiling water and turn the heat back up to high.
Add the bagels a few at a time so they don't over-crowd in the pot. They may stick to the bottom, so you might need to un-stick them with a spatula. Once they float to the top they should be flipped over and then removed and placed on a parchment paper lined baking sheet.
Let rise/proof for 20 minutes in a warm place and then bake in your oven for 20-25 minutes or until an internal temperature reading comes out at 99°C or 210°F.
I made this recipe with Frankie's gluten-free all-purpose flour blend, which works cup-for-cup with pretty much everything I throw at it. You can make this as good as I do without compromising on any quality. Order your bag at: glutenfreefrankies.com or visit: Amazon and search for Frankie's Flour.
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Notes
*When you're boiling the bagels, don't let them sit in the boiling water for more than 2 minutes or you'll have a very wet bagel.
*I made this recipe with garlic scape pesto. If you want to substitute the garlic scapes with just garlic, substitute the same number of tablespoons that are called for in the recipe with cloves of garlic. ie: 1tbsp garlic scape pesto = 1 clove. 2tbsp garlic scape pesto - 2 cloves.
