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Makes approximately 12 4-oz bagels

A bagel for honey lovers! If you’d like your bagel to be more honey-kissed than honey-sweetened, cut honey down to 1/4 C and add another 1/4 C water to the recipe.

Wet Ingredients:
1-1/3 C warm water (below 110F)
1/2 C honey (if using agave, substitute 1/4 C agave + 1/4 C water)
1-1/2T oil (olive, grapeseed, sunflower etc)
2 t instant yeast

Dry Ingredients:
2-3/4 C starch-free, xanthan-free whole grain flour blend*
3/4C + 3T tapioca starch
2 T ground flax, preferably golden
2T high-protein flour (such as garbanzo, fava, quinoa, soy)
1 t xanthan or guar gum
1/2 t baking powder
1/2 t sea salt, fine
1/4 t baking soda

Combine water, honey, oil, and yeast in the bowl of stand mixer. Whisk until combined.

In a separate bowl, combine the dry ingredients and mix until everything is evenly distributed.

With a bowl fitted with a metal paddle (or dough hook), add all the dry ingredients to the wet ingredients. Mix for 1.5 minutes, or until a dough with the texture of Play-Doh is formed.

Shape into bagels, approximately 4 oz each. Set on an oiled sheet pan and cover loosely with plastic wrap. Place in a warm place and allow to rise for one hour, or until almost doubled in size.

Preheat oven to 350F.

Fill a four or six quart pan with water. For traditional bagels, add 2T sugar to the water and bring to a boil. For a more neutral bagel, add 2T salt to the water instead of sugar or baking soda.

To make bagels (even a pretzel bagel), place bagels in boiling water and allow to cook for one minute. Carefully remove from water with a wide slotted spoon and place on wire rack. Sprinkle with salt or other toppings as desired (we like crunchy chia seed, dried onion flakes, garlic, and salt).

To make pretzel bagels, dissolve 3/4 C baking soda in 3 C water. Stir as it comes to a boil. Drop one of the  water-cooked bagels and place it in the boiling solution for one minute. Carefully remove from solution and shake off excess moisture. Place on a non-stick sheetpan or silpat.

Bake bagels in oven for 25-30 minutes, or until golden brown. At the 15 minute mark, turn the trays and rotate them to a lower or higher rack so they are evenly heated.

Allow to cool. Eat immediately or within 24 hours. Best if toasted before eating. May be frozen up to a month.

*We used:
1-3/4C Sorghum
1/2 C White Rice Flour
1/2 C Brown Rice Flour
If the dough is still wet, add a little more sorghum, 1T at a time, until it is soft like Play-Doh

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