Vickys Everyway Bagels, GF DF EF SF NF
Vickys Everyway Bagels, GF DF EF SF NF

Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, vickys everyway bagels, gf df ef sf nf. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vickys Everyway Bagels, GF DF EF SF NF is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Vickys Everyway Bagels, GF DF EF SF NF is something that I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have vickys everyway bagels, gf df ef sf nf using 13 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Vickys Everyway Bagels, GF DF EF SF NF:
  1. Take 160 grams rice flour
  2. Take 85 grams potato starch, not flour
  3. Take 65 grams sorghum flour
  4. Make ready 65 grams corn starch
  5. Take 60 grams gluten-free oat flour
  6. Prepare 3/4 tbsp xanthan gum
  7. Make ready 1 1/2 tsp salt
  8. Prepare 1 tbsp fast action yeast
  9. Get 300 ml warm water
  10. Make ready 2 tbsp olive oil
  11. Make ready 2 tbsp agave nectar
  12. Make ready 1 tsp cider vinegar
  13. Prepare 1 tbsp treacle / molasses added to 3/4 pan of boiling water
Instructions to make Vickys Everyway Bagels, GF DF EF SF NF:
  1. Preheat the oven at the lowest setting for 5 minutes while you prepare the ingredients…
  2. Mix all the dry ingredients in a bowl then make a well in the centre and add in the wet
  3. Turn off the oven and line a baking tray with parchment paper. Use the dough hook on your food processor to mix the dough for 3 minutes
  4. Oil your hands and split the dough into 4 or 6
  5. Roll each piece into a ball, squash down slightly then using your thumb make a hole in the middle. The dough should be slightly sticky, not too dry
  6. I find it easiest to 'spin' the dough like a hula hoop in my hand on my thumb. Make the holes quite large as they'll close as the dough rises
  7. Set each bagel on the baking tray and put the tray on the bottom shelf of the cooling oven for 45 minutes
  8. They should have risen quite well by the end of that time
  9. Get the molasses water boiling on the stove and preheat the oven to gas 6 / 200C / 400°F
  10. Drop the bagels in one at a time and boil 30 seconds each side then put them back on the baking tray again
  11. At this point you can top with salt, seeds or any topping you might enjoy
  12. Bake for 20 - 25 minutes until golden
  13. Let cool a bit on a wire rack then split and top with whatever you like
  14. To make cinnamon raisin bagels add a tsp cinnamon and 60g raisins to the dough and dust with cinnamon sugar before baking
  15. In fact any dried fruits are great like apricots, cranberries and blueberries. Dried pineapple and coconut make great hawaiian bagels. Orange zest is also delicious
  16. For onion bagels add a handful of dehydrated onions to the dough and 1/2 a tsp onion powder. You could add a handful of grated cheese for cheesy bagels
  17. For garlic bagels try half a tsp each of garlic powder and minced garlic. Poppy, black onion & sesame seeds are great toppings

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