Well it is raining here in Koh Phangan, on detox day 4. Since there’s not much to do, I should provide my bagel recipe! Or rather, method.
I used the Springhill Farm Gluten Free Bread Mix for this. If you need some tips on using yeast or how to get it to rise, look here.
So the first step is to form the dough into bagels. Now, considering that most bagels are huge and the dietary equivalent of four pieces of bread, I kept my bagels quite small.
Simply roll it into a 2 inch thick sausage, then press the two ends together. Once you get a few made, you can start putting them into a boiling pot of water.
At first the bagels will sink to the bottom, but once they float to the top, use a slotted spoon and flip them over. Keep them there for another 30 seconds and then remove them. Place on a wire rack to cool.
The next step is to use an egg wash (beat an egg in a bowl), and using a pastry brush, paint the top of the bagels. This will give it a nice brown top, crunchy too. If you like, you can sprinkle on some seeds or herbs. I usually coat the bottoms with a little cornmeal.
Then, you just follow the cooking directions on the bread mix package. Because they are smaller and thinner than a traditional loaf, the baking time should be halved.
Keep your eyes open! They should be golden on the top and bottom. To check if they’re cooked through, tap them and if they sound hollow, they are ready to take out.