Gluten-free bagels

Ingredients for 1 servings:

• 405 g flour, gluten-free (Mix B from Schär)
• ½ cube of yeast, fresh
• 1 tbsp sugar
• 350 ml water, lukewarm
• 1 tsp beet syrup
• 1 tbsp oil
• 1 tsp salt
• Flour, gluten-free for the work surface
• optionally grains of your choice for sprinkling

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 45 minutes

gluten-free, makes about 10 pieces.

Place all ingredients, except the oil and salt, in a mixing bowl and knead on low speed. Then add the salt and oil and knead everything on the second speed for 10 minutes. Knead the dough again on a lightly floured surface until it is nice and smooth. Cover the bowl with cling film and a kitchen towel and let it rise until it has noticeably increased in size. In the meantime, bring a large pot of water to a boil and preheat the oven to 200°C (fan/convection oven). Divide the dough into 10 portions, roll them into ropes, and then fold them into rings by overlapping the ends and gently pressing them together. If necessary, shape them into a slightly rounder shape. Let them rise for another 10 minutes. Place the bagels in the boiling water for 1 minute on each side, place them on a baking sheet lined with baking paper, and sprinkle with seeds if desired. Bake for 10-15 minutes.