Description
Bagel Premix – make your own bagels with our handy premix. Just add 3 ingredients and you can have freshly baked bagels of your own.
Recipe (makes 10 medium bagels):
573g bagel premix
5ml apple cider vinegar
120g melted coconut oil
562g warm water
200g sugar (for boiling)
Vegetable oil (for brushing before baking)
Sesame seeds/poppy seeds/your favourite bagel topping (optional)
Add the first four the ingredients to a stand mixer or mixing bowl and mix well.
Transfer to an airtight container (make sure it’s only half full as the dough will rise)
Refrigerate for 2-4 hours (or overnight) Dough will rise in this time and should become firmer.
Preheat oven to 220°C and line two baking trays with baking paper
Bring a pot of water to boil with 200g of sugar (we recommend using a large pot, 3-5l, if using a 3l pot reduce the sugar to 125g)
On a lightly floured surface roll dough out to 1.5cm thick and cut out with a 12-15cm cookie cutter, cutting out a smaller hole in the middle using a 3cm cookie cutter.
Boil each bagel for 20 sec and carefully transfer to baking trays.
Brush with vegetable oil and sprinkle with mixed sesame seeds, poppy seeds or your bagel topping of choice. (topping optional)
Bake at 220°C for 10min, rotate trays 180° and bake for another 10-15min. (If you are using an oven with a fan you may need to lower the temperature by 20°C)
Allow to cool completely before cutting and adding your favourite filling. Cooling the bagels completely is essential here as they will seem under baked while still warm.
Best eaten on the day of baking, to store for longer than a day, slice and freeze in an airtight container or ziplock bag for up to 3 months.
Ingredients: Rice Flour, Tapioca Starch, Non-GMO Corn Starch, Potato Starch, Sugar, Psyllium Husk, Yeast, Bicarbonate of Soda, Cream of Tartar, Salt, Xanthan Gum
Allergens:Corn, Yeast
