Gluten, egg, dairy, soy, nut, AND xanthan gum-free!
- 1/2 c. warm water
- 1 1/2 tsp. dry active yeast
- 1 tsp. granulated sugar
- 3 Tbsp. ground white chia seeds (or black–there is no flavor difference)
- 2 tsp. apple cider vinegar
- 1/4 c. orange juice
- 2 tsp. orange zest
- 1/4 c. dried cranberries
- 2 c. Cara’s Gluten-Free Flour Blend
- 1 Tbsp. brown sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/8 tsp. cinnamon
For “egg wash”
- 1 tsp. cornstarch + 3 tsp. water – whisk until fully combined
- Cornmeal for dusting
- 2 pieces of parchment paper
- 1 Tbsp. granulated sugar
- 1 tsp. baking soda
- 4 c. water
- baking sheet
- Large slotted spoon (to pull out and drain bagels from boiling water)
- pastry brush (to coat the bagels with the “egg wash”)
- In a small bowl, whisk together the water, yeast, and granulated sugar. Allow to froth for 10 minutes. Add the remainder for of the wet mixture ingredients and allow to sit another 5 minutes for the chia seeds to expand.
- In a large bowl, combine all ingredients for the dry mixture. Pour the wet mixture and stir with a wooden spoon for 2 minutes.
- Create 5 even balls of dough, roll in between your hands to create a smooth dough and then flatten slightly to make into 4″ bagel shapes–these fit the size of the palm of my hand (What you are looking for in your dough: When you shape the bagel, it will be a little sticky but should be easy to work with. Also it should stay intact when left alone. It might spread mildly but shouldn’t lose shape).
- Using your thumb create a hole in the middle and place on a parchment paper-lined baking sheet lightly covered in corn meal. Cover and allow to rise 45 minutes in a warm, non-drafty area in your kitchen.
- Preheat your oven to 375 degrees.
- In a medium saucepan get the water to a rapid boil. Turn heat down to medium heat and add 1 Tbsp. granulated sugar and 1 tsp. baking soda and stir until dissolved. The sugar creates a little gloss in the crust and the baking soda creates a barrier that keeps the water from absorbing into the bagel.
- Drop one bagel at a time into the boiling water, allowing it to sit in the pot for 30 seconds on each side (making a total of 1 minute per bagel). Please note that boiling the bagels prior to the baking them enables a chewy texture on the inside while nicely coating the exterior crust.
- When you take the bagels out of the water, make sure you have drained the water from them and place on a baking sheet lined with a clean piece of parchment paper. Lightly sprinkle the tops with cornmeal and then brush with the “egg wash” mixture. Bake for 20-23 minutes and allow to cool before cutting.
Before eating: Slice in half and toast until browned along the edges. Serve with non-dairy cream cheese or topping of choice.
To store: slice in half, place a piece of wax paper in between each bagel, and store in a bag or container of choice.
- Serving Size: 5
- Calories: 175
- Sugar: 5g
- Sodium: 365mg
- Fat: 0.7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg