Pretzel Bagels with Chia, Sesame & Sunflower Seeds
makes 10 bagels
[adapted from salt and serenity]
Bagels
4 1/4 cups (or 1, 22-ounces pack) Bob’s Red Mill Gluten Free All-Purpose Baking Flour, divided
1 tsp salt
2 Tbsp flaxseed, ground
1 Tbsp xanthan gum
1 Tbsp instant yeast
1 egg
2 Tbsp maple syrup
2 Tbsp coconut oil
1 tsp apple cider vinegar
1 1/4 cup warm water
Seed Topping
3 Tbsp sesame seeds
3 Tbsp sunflower seeds
3 Tbsp chia seeds
1 tsp salt
Boiling Water Ingredients
1 tsp sugar
1 Tbsp baking soda
Additional Ingredients
¼ cup cornmeal
Line 2-baking sheets with parchment paper and sprinkle each with cornmeal.
In the bowl of an electric mixer, combine 3 1/4 cup gluten free flour, salt, flaxseed, xanthan gum and yeast. In a separate bowl, combine egg, maple syrup, coconut oil, vinegar and warm water. Pour wet ingredients into dry ingredients and stir with the paddle attachment on medium for 1 minute and on high for 2 minutes. Dough will be extremely sticky.
Using the remaining cup of flour, generously flour a large cutting board with 1/2 cup flour. Scoop out sticky dough onto floured surface. Divide dough into 10 even pieces. Flour your hands and roll each piece into a ball. Use your thumb/finger to poke a hole in the center of the ball and form it into a bagel shape. Place bagel-shaped dough onto the cornmeal-sprinkled baking sheet. Repeat with 9 remaining dough balls. Cover the bagels with plastic wrap and allow them to rise for 20 minutes.
Meanwhile, make you seed topping by combining sesame seeds, sunflower seeds, chia seeds and salt.
After bagels have risen for 20 minutes, bring a large pot of water to a boil and preheat oven to 375F. Once the water is boiling, add sugar and baking soda to the water. Drop the bagels into the boiling water one layer at a time. Be careful to leave plenty of space around your bagels and don’t let them overlap. My pot allowed me to boil 3 bagels at a time. Boil bagel for 30 seconds before flipping to the other side for 30 seconds. Use a slotted spoon to remove bagel from the boiling water and place it back onto the cornmeal-sprinkled cookie sheet. Immediately sprinkle the wet bagel with the seed mixture. Repeat with remaining bagels. Bake for 22-25 minutes, or until golden brown. Allow to cool on a cooling rack before slicing.
Eat within 4 days or slice and store in the freezer until your next gluten free bagel craving.
