Gluten Free Vegan Cranberry Orange Bagels

Serves: 4

Wet Ingredients

1/2 cup warm water
1 packet active dry yeast
1 tsp coconut palm sugar

In a small bowl, whisk together water, yeast and sugar. Allow to froth for 10 minutes.

3 tbsp ground chia seeds
2 tsp apple cider vinegar
1/4 cup orange juice
2 tsp orange zest
1/4 cup dried cranberries

Add ground chia seeds, apple cider vinegar, orange juice, orange zest and dried cranberries, allow to sit for another 5 minutes for the chia seeds to expand.

Gluten-Free Flour Blend

1 and 1/2 cup brown rice flour
1 and 1/2 cup sorghum flour
3/4 cup potato starch
3/4 cup arrowroot powder

Place all the flours into a large bowl and mix them well. Store them in zip lock bag.

Yields : 4 and 3/4 cup

Source: forkandbeans

Dry mixture

2 cups gluten-free flour blend
1 tbsp coconut palm sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp ground cinnamon

In a large bowl, combine all the ingredients for the dry mixture. Pour the wet mixture and stir with a wooden spoon for 2 minutes.

baking sheet
parchment paper
1 tsp cornmeal for dusting parchment paper

Measure the weight of the dough and equally divide dough by 4 even balls (measure and divide), roll in between your hands to create a smooth dough and then flatten slightly to make into 4" bagel shapes  (what you are looking for in your dough, when you shape the bagel, it will be little sticky but should be easy to work with. Also it should stay intact when left alone. It might spread mildly but should not 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 for 45 minutes in not heated oven.

Boiling the bagels

4 cups water
1 tbsp coconut sugar
1 tsp baking soda

In a medium saucepan, get the water to a rapid boil. Turn the heat to medium heat, add sugar and 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 1 bagel at a time into the boiling water, allowing it to sit in the pot for 30 seconds and on each side (making a total of 1 minute per bagel). Please note that boiling the bagels prior to baking them enables a chewy texture on the inside while nicely coating the exterior crust.

clean parchment paper

When you take the bagels out of water, make sure you have drained the water from them and place on a baking sheet lined with a clean piece of parchment paper.

For "egg wash"

1 tsp cornstarch + 3 tsp water - Whisk until fully combined

pastry brush (to coat the bagels with the "egg wash")

cornmeal to sprinkle on top

Lightly sprinkle the tops with cornmeal and then brush with the "egg wash" mixture.

Preheat oven to 375 degrees.

Bake for 23 minutes and allow to cool before cutting.

To Serve

Before eating, slice in half and toast until browned along the edges. Serve with garlic and herb cream cheese.

Source: forkandbeans
Taste Note: Tastes AWESOME, but very crumbly.
Note: I am not sure whether I over did with egg wash, after baking top side of my bagels looks so white and I didn't like it, next time, I am planning to make this with no "egg wash". The underside of the bagel looks really nice.