Super Seedy Bagels

Bagels are best brain food ever, absolutely packed full of carbs. The addition of the seeds makes them perfect for exam seasons - I've lost count of how many I've eaten this week. I have avoided making bagels before thinking they wouldn't be very forgiving gluten free wise but, I was completely wrong! The boiling process gives the dough a great soft chewy texture that is hard to achieve with basic gluten free bread recipes. 

Ingredients: makes 4 large or 5 medium bagels

350 grams of gluten free brown bread flour (or white if you prefer)

2 level teaspoons of caster sugar

1 heaped teaspoon of easy bake yeast - ordinary dry yeast would also be fine but the added vitamin C in easy bake yeast just gives the dough an extra lift

1 teaspoon of salt

15 grams of chia seeds

15 grams of sunflower seeds

15 grams of pumpkin seeds

200 millilitres of lukewarm water

50 millilitres of boiling water

To top: 1 egg yolk and extra seeds

Method:

1. Stir the yeast and sugar into the lukewarm water and set aside for 5 to 10 minutes until a thick foam forms on the surface.

2. Add the chia seeds to the boiling water and stir until the mixture becomes gelatinous. In a large bowl stir the chia seed mixture into the flour, salt and seeds.

3. Pour in the yeast mix, stirring with a pallet knife or metal spoon until it forms a dough. 

4. Kneed the dough for 5 minutes then Split it into 4 or 5 evenly sized pieces. Roll each into a ball then poke a hole in the centre of each. Pull out the rings until the centre hole is about 3cm in diametre, smoothing the sides.

5. Boil a large pan of water then, when it is bubbling vigorously, boil one bagel at a time for 1 minute until it begins to float. Use a slotted spoon to made sure the bagels don't become stuck to the bottom of the pan and to remove them after 1 minute. 

6. Place them on a silicon lined or non stick tray when boiled, I found both baking paper and grease proof paper stuck to the bagels. Using a pastry brush, brush each bagel with egg yolk then sprinkle over some extra seeds.

7. Bake in a 200C preheated oven for 30 minutes then leave to cook before eating. 

Serving suggestions:

These bagels are best served toasted or warmed in the oven. My ultimate favourite topping is cream cheese and bacon, the combination of salty and creamy is perfect!