These bagels are made using pretty much the same ingredients that I use for my sourdough loaf, but the way they are cooked and shaped is different. You will require a sourdough starter for the recipe. Please see my other post about how to create a sourdough starter.
1.5 cups gluten free sour dough starter
3 cups gluten free bread flour
1 tablespoon xantham gum
1 tablespoon maple syrup (or sugar)
1 teaspoon salt
1.5 cups warmed hemp milk (approx)
2 tablespoons olive oil
Sesame seeds / poppy seeds to sprinkle
I tablespoon Chia seeds and 3-4 tablespoons of water
2 tablespoons brown sugar for adding to saucepan
Sieve the gluten free bread flour and xantham gum into a bowl.
Add the sourdough starter, maple syrup, and salt to the bowl
Warm the hemp milk and slowly add into the mix and whisk. You may find it easier to use a spoon to finish stirring and mixing the dough. You are looking to achieve a soft, but dough like consistency. You will need anywhere between 1 cup to 2 cups hemp milk to achieve this!
Add the olive oil and stir in thoroughly.
Take a sheet of baking paper and sprinkle it with some extra rice flour to stop the dough sticking.
Split the dough into 12 balls. Wet your hands and shape each ball into a bagel shape, using your fingers or thumb to create a hole in the middle. Sprinkle some sesame seeds and poppy seeds onto the bagels and pat them and toss them in the floured baking tray.
Place another sheet of baking paper over the top of the bagels and a towel over the top and place in a warm location to proof for a few hours. (It can be left overnight if you want the bagels fresh for the morning)
Preheat to 180 degrees C.
Add the chia seeds to water and stir to create a 'chia egg'
Boil a pan of water and add a couple of tablespoons brown sugar and stir. Boil the bagels in batches in simmering water for one minute per side. Use a slotted spoon to transfer them to a plate.
Spoon the chia egg over the bagels and sprinkle poppy seeds and sesame seeds onto the top.
Place the bagels onto a lightly floured baking paper sheet on a baking tray and cook in the oven for 25 mins
Let them cool, and freeze any that you are not going to eat that day.