April 19, 2024
Patrick's Gluten Free New York Real Bagel Recipe
This is the Gluten Free New York Real Bagel Recipe that dreams are made of. Crispy on the outside with the perfect density on the inside. These bagels are just calling out for a cream cheese spread. Yum! Oui, they truly are that good! Patrick wanted to bring some amazing inspiration to our customers with these. I developed this recipe for our customers using both of our amazing flour blends
Gluten Free New York Real Bagel Recipe
Servings 8 to 10 Prep Time 120 min Cook Time 25-35 min
Ingredients
Bagel Dough:
- 560 g) ARTISAN BLEND: GUM/RICE FREE GLUTEN FREE FLOUR (don’t add the psyllium husk or glucomannan) OR 560g Better Batter Original blend + 15 g whole psyllium husk or 10g psyllium husk powder
- 2 ¼ cups warm water 105 to 110 F
- 50 g sugar
- 20g apple cider vinegar
- 1 Tablespoon ( 1 ½ package) or 11g Instant or Rapid Yeast
- 5 g molasses
- 9g salt
- 30g neutral oil
Topping :
- 1 tablespoon baking soda for the boiling water Seasonings, Seeds or Cheese for toppings (Optional)
Instructions
Using Active Dry Yeast **:
Add. Into the warm liquid add the Active Dry yeast and the honey or sugar. Allow 5 – 10 minutes for the yeast to bloom. Once it has, proceed with the recipe.
Add. Into the warm liquid add the Active Dry yeast and the honey or sugar. Allow 5 – 10 minutes for the yeast to bloom. Once it has, proceed with the recipe.
Sift. Into the bowl of a stand mixer sift the Artisan Baker's Blend Flour, or Better Batter Original blend 15 g whole psyllium husk or 10g psyllium husk powder or then add all remaining ingredients.
Mix. Using the paddle attachment of a stand mixer, mix to combine on low. Increase to medium speed (#6 on Kitchen aid mixer) for approx. 6-8 minutes until dough is cohesive and fluffy.
Gather dough together in the mixing bowl and cover with plastic wrap. Refrigerate for approximately 90 minutes to allow the dough to hydrate and chill.
Prepare a baking sheet with parchment paper. Add a small amount of flour or cornmeal to the parchment. Divide the dough into 8-10 sections. Take a section and lightly knead and form into a smooth ball. Shape the ball into a disk. Gently poke a hole in the center of the disk and work it around with your thumb and first finger until the hole is about 1 inch in diameter. If the dough is sticky to work with, wet your hands.
Place the shaped and smooth bagel on the floured parchment paper lined baking sheet. Cover with a damp dish towel or plastic wrap. Repeat with each ball of dough. Let the bagels rise for 25 to 30 minutes.
Preparation and Baking.
Preheat the oven to 375 degrees.
Boil at least 3 inches of water in a pot with the 1 tablespoon baking soda and turning onto high flame/heat. Drop no more than 3 bagels at a time into the boiling water. They will swell as they cook so do not overfill the pot. Simmer for 1 minute.
Gently turn over and simmer for another 1 minute. Return to the parchment paper. When the tray is full, if you are topping the bagels this is when you want to add seasonings, seeds, or cheese.
Bake. Place in the oven and bake for 25 to 30 min, or until deep golden brown. Turn off oven and leave bagels in oven for additional 10 minutes, or is done when internal temperature reads about 210.
Remove from oven to cooling rack. Let cool completely before slicing.
