Ingredients
Scale
Wet Ingredients:
- ½ c. warm water
- 1½ tsp. dry active yeast
- 1 tsp. granulated sugar
- 3 Tbsp. ground white chia seeds (or black–there is no flavor difference)
- 2 tsp. apple cider vinegar
- ¼ c. orange juice
- 2 tsp. orange zest
- ¼ c. dried cranberries
Dry Ingredients:
- 2 c. Cara’s Gluten-Free Flour Blend
- 1 Tbsp. brown sugar
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- ⅛ tsp. cinnamon
Other ingredients:
- 4 c. water
- 1 Tbsp. maple syrup
- 2 Tbsp. baking soda
- Large slotted spoon (to pull out and drain bagels from boiling water)
- 2 pieces of parchment paper
- baking sheet
Instructions
- In a small bowl, whisk together the water, yeast, and granulated sugar. Allow to froth for 10 minutes (if your yeast does not froth, restart this process, It’s an indicator that your yeast is dead). Add the remainder for of the wet mixture ingredients and allow to sit another 5 minutes for the chia seeds to expand.
- In a large bowl, combine all ingredients for the dry mixture. Pour the wet mixture and stir with a wooden spoon for 2 minutes until a nice dough forms.
- Create 5 even balls of dough, roll in between your hands and transfer to the counter. Roll until you create a smooth, long dough, approx 8″ long. Create heart-shapes and pinch the ends together to ensure they are sealed. What you are looking for in your dough: When you shape the bagel, it will be a little sticky but should be easy to work with. Also it should stay intact when left alone. It might spread mildly but shouldn’t lose shape.
- Cover and allow to rise 45 minutes in a warm, non-drafty area in your kitchen.
- Preheat your oven to 375 degrees.
- In a medium saucepan get the water to a rapid boil. Turn heat down to medium heat and add the maple syrup and baking soda (slowly! This will begin to rise up) 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 one bagel at a time into the boiling water, allowing it to sit in the pot for 30 seconds on each side, making a total of 1 minute per bagel. Please note that boiling the bagels prior to the baking them enables a chewy texture on the inside while nicely coating the exterior crust.
- When you take the bagels out of the water, make sure you have drained the water from them and place on a baking sheet lined with a clean piece of parchment paper.
- Bake for 20-23 minutes and allow to cool before cutting.
- Slice, light toast and top with nondairy cream cheese, sliced strawberries and blueberries for a very Valentine’s Day breakfast.
Notes
Before eating: Slice in half and toast until browned along the edges. Serve with non-dairy cream cheese or topping of choice.
To store: slice in half, place a piece of wax paper in between each bagel, and store in a bag or container of choice.
Nutrition
- Serving Size: 1 Bagel
- Calories: 175
- Sugar: 5g
- Sodium: 365mg
- Fat: 0.7g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 3g
