Ingredients
One 12 ounce dough ball makes 5 bagels. I used 3 dough balls and made 14.
The Gluten Free Bistro's Dough Ball
Olive Oil
Topping of choice: Poppy Seeds, Sesame Seeds, Dried Garlic, Dried Onion, etc.
Directions:
Place The Gluten Free Bisto's Dough Ball in the refrigerator for 7-8 hours to defrost.
When ready to begin have a bowl of olive oil near preparation area.
Coat hands and baking sheet with olive oil
Pull off about 2.5 ounces of dough (small ball) and coat with olive oil from hands. If dough gets sticky recoat hands and dough with more olive oil.
Place dough ball on baking sheet and stick finger into the middle and form hole for the bagel.
Pat and shape bagel so the dough is smooth looking
Do this until the dough is gone and all the bagels are lined up on the baking sheet.
Use a deep saute pan or pasta pot and fill with 3-4 inches of water. Bring water to a boil.
Your bagels now have had time to rise at room temperature and are ready for boiling.
Boiling gives bagels their chewy texture and is an important step.
Using a slotted spoon place as many bagels as can fit comfortably in your pan or pot and boil on one side for 1 minute.
Flip with spoon and boil on other side for 1 minute.
Remove with slotted spoon and place back on baking sheet.
Complete with all bagels.
Using a brush top each bagel with additional olive oil.
To top, flip olive oiled side of bagel over into tray of toppings of choice. Stronger toppings like onion should be sprinkled on.
Place bagels into pre-heated oven at 410 degrees for 30 minutes.
Cool and enjoy!
If you would like to freeze for later enjoyment, slice the bagel and wrap in foil and place in freezer safe ziplock bagel. Pre-slicing allows for easy toasting from frozen.
