Un-Pumpernickel Bagels
| Category: | Breads |
Ingredients
Frankie's all Purpose Flour method
| 600 g Frankie's gluten-free all purpose flour blend |
| 1 tbsp instant yeast |
| 1 tbsp Cocoa powder |
| 1 tbsp Instant coffee granules |
| 1 tbsp caraway seed, ground |
| 60 ml Light salad oil |
| 475 ml Tepid water |
Frankie's Bread Mix method
| 600 g Frankie's Bread Mix |
| 1 tbsp Coca powder |
| 1 tbsp Instand coffee granules |
| 1 tbsp caraway seeds, ground |
| 60 ml Light salad oil |
| 475 ml Tepid water |
Garnish
| 1 tbsp caraway seeds |
Pot of water
| 1 tbsp corn syrup/honey |
Un-Pumpernickel Bagels Directions
Preheat your oven to 375°F or 190°C
Bring a pot of water to boil and add your corn syrup (You can also use molasses, or honey).
Using either Frankie's bread mix or Frankie's gluten-free all-purpose flour blend:
In a large stand mixer, or mixing bowl, add all dry ingredients to the bowl and give it a light mix. Then add the salad oil and tepid water and beat on high for a good 60 seconds.
Scoop with a 1 cup portion scoop onto pieces of parchment paper that are the same diameter as the scoop. With wet hands lightly press each ball of dough down to 2.5cm or 1inch in height. Then with wet fingers poke a hole in each flattened dough puck and wiggle your finger around to create that classic bagel look.
Lifting the corner of each bagel transfer one at a time into the pot of boiling water while removing the parchment paper as it touches the water. Wait about 60 seconds and flip the bagel then transfer to a parchment paper lined baking sheet.
Let rise in a warm place for 10 minutes then bake for approximately 24-26 minutes.
This recipe can be made with Frankie's gluten-free all-purpose flour blend or their gluten-free bread mix. You can make this recipe 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.
