The bagel originates in Jewish cuisine. These leavened bread rings can be covered with sweet or savoury ingredients and are a fixture in the American breakfast. Try this gluten-free variation.
|500 g||Mix B - Bread-Mix|
|1 tsp||ground psyllium seed husks (fiber-husk)|
|1 package||dry yeast|
|21 g||fresh yeast|
|50 g||butter at room temperature|
|380 ml||lukewarm milk|
|2 tbsp||sugar (for the cooking water)|
|a little bit of||sesame seeds|
- Mix the flour, fibre husk and salt in a bowl.
- Create a hollow in the centre and pour in the yeast with the sugar.
- Mix with a little flour. Add 1/3 of the warm milk and wait until the yeast forms bubbles.
- Add egg and butter and mix with the remaining milk for 5 minutes (with the food processor) until you have a soft dough.
- On a floured surface, shape the dough into a roll and cut into 12 equal parts.
- With each portion of dough create a disc of about 2 cm in thickness and and let them sit.
- Make a hole of approximately 3 cm in diameter in the centre by using the handle of a wooden spoon.
- Boil 4 litres of water with 2 tablespoons of sugar.
- Cook the bagels one after the other for exactly 1 and ½ minutes per side.
- Arrange the bagels on a baking sheet covered with oven parchment, sprinkle with flour.
- Brush the surface with egg white and sprinkle with sesame.
- Bake the bagels at 250° C (in a preheated oven) at a medium height for 15-18 minutes, until they are golden brown.