POPPY SEED BAGELS
PREP + COOK TIME 50 MINUTES (+ STANDING)
MAKES 10
Nut free
3⅓ cups (450g) gluten−free plain flour
½ cup (75g) potato flour
½ cup (90g) white rice flour,
plus extra, to dust
½ cup (75g) buckwheat flour
3 teaspoons (10g) dried yeast
2 teaspoons salt
2 teaspoons xanthan gum
1egg
3 eggs, separated
¾ cup (180ml) light olive oil
1½ cups (375ml) warm milk,
plus 1 tablespoon extra
2 teaspoons poppy seeds
2 teaspoons flaked sea salt
1 Combine sifted flours, yeast,
salt and gum in a large bowl.
2 Place egg, egg whites, oil and
milk in a large bowl of an electric
mixer; beat on medium speed for
3½ minutes. Add the flour mixture,
1 cup at a time, beating until
combined and smooth.
3 Turn dough out onto a surface
dusted with rice flour; knead until
smooth. Divide dough into 10 pieces.
Roll each piece into a 24cm−long
rope. Working with one length of
dough at a time, shape into a ring
until the ends meet, securing ends
together with a little water. Place
rings on a greased oven tray. Repeat
with remaining dough. Cover with
oiled plastic wrap; stand in a warm
place for 45 minutes or until risen.
4 Preheat oven to 200°C/180°C fan.
Grease two oven trays; line with
baking paper.5 Working in batches
of four, drop bagels one
by one into a large saucepan
of boiling water, ensuring they
don’t touch; boil for 1 minute.
Turn bagels over; boil for another
minute. Using a slotted spoon,
transfer bagels to lined trays.
Repeat with remaining bagels.
6 Brush tops of bagels with
combined egg yolks and extra milk;
sprinkle with poppy seeds and sea
salt. Bake for 25 minutes or until
golden. Cool on a wire rack.SERVING SUGGESTION
Serve lightly toasted, topped with
smashed avocado, roasted cherry
tomatoes, crumbled fetta and fresh
oregano leaves, or
simply spread with
cream cheese or jam.COOK’S
NOTES
POPPY SEED BAGELS
Store bagels, wrapped
in plastic wrap, in the fridge
for up to 2 days; warm to
serve. Bagels can also be
frozen for up to 3 months.66
Lifestyle Baking