Bagels are one of my favourite go-to breads when it comes to gluten-free. These dense chewy breads are the perfect addition to any breakfast, lunch, dinner or snack and go great as a dipping bread, toasted, or non-toasted sandwich.
600 grams of Frankie's Bread Mix
1/4 cup of salad oil
2 cups of tepid water.
1/8 cup of sugar
Sesame seeds for garnish
Method: Pre-heat oven to 375F. Also get a large pot with at least 10cm (3.5 inches) of water boiling. In a stand mixer combine bread mix, oil and water together and mix for 2-3 minutes until really well combined.
Using an ice-cream/portion scoop. Scoop bun sized amounts onto pre-cut bun sized pieces of parchment paper.
With wet hands press and smooth out buns to look like bagels. With a wet finger, make bagel holes.
Add sugar to boiling water and stir. Add bagels a few at a time to boiling water and boil each side for 1 minute. Remove from water and set on baking sheet.
Bake bagels for 20-25 minutes (or until internal temperature reads 99C (211F)).
Let cool completely before slicing and enjoying.
For a video tutorial please visit: https://youtu.be/AwoEHBwOkbo