Recipe: Poppy seed bagels
Source: The Australian Women’s Weekly: Delicious Gluten-free Food (ISBN: 978-0-7537-3108-6) Tips: The longer you boil the bagels the chewer they become. Store b
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at coeliacassociationmalta.org.
Cooking tools:
- Stand mixer
- Kitchen scale
- Sifter
- Cooling rack
- Pastry brush
- Slotted spoon
- Baking sheet
- Parchment paper
- Plastic wrap
- Saucepan
- Mixing bowl
- Measuring cup
- Measuring spoon
- Oven
- Stove
Ingredients
- 3 1/3 cups (450g) gluten free plain (all-purpose) flour
- 1/2 cup (75g) potato flour
- 1/2 cup (90g) white rice flour
- 1/2 cup (75g) buckwheat flour
- 3 teaspoons (10g) dried yeast
- 2 teaspoons salt
- 2 teaspoons xantham gum
- 1 egg
- 3 egg whites, reserve yolks
- 3/4 cup (180ml) light olive oil
- 1 1/2 cups (375ml) warm milk, plus 1 tablespoon extra
- 2 teaspoons poppy seeds
- 2 teaspoons flaked sea salt
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