Yesterday I wanted to make bagels to have yesterday, but I also wanted to make a new recipe… so I started bagels yesterday morning and baked them today to allow at least 12 hours of proofing per the recipe. I think it ended up around 20 hours of proofing in the fridge. 🥯
The only ingredient substitution I had to make with this recipe from @gfshoestring was the whey protein it called for in the “bread flour mix” for both try starter and the dough. I don’t have any of that so I just swapped those grams for extra Expandex instead.
Day 1 — I made the starter per the recipe. It said it would “double in size in about 40 minutes” and I never seem to actually get things to double. After 40 minutes I popped it in the garage for another 30 minutes. It’s by far the warmest place in the house so that’s where it grew… still didn’t double but close enough. Then I mixed that starter with the dry ingredients and the dough hook. Dough came together really well so I’ve had my fingers crossed for day 2.
Day 2 — Pulled the dough out of the fridge and uncovered it. Then I rolled it out, split it into 6 balls and then rolled each one out making 3 plain and 3 cinnamon sugar. Let them rest in the oven for an hour to rise. Then boiled each one in a molasses salt bath for about 90 seconds flipping a few times in the pot. Added the egg wash and topped the plain ones with toasted sesame seeds and added cinnamon to the tops of the others. Baked for about 35 minutes at 375.
Now that I’ve invested 24ish hours in this recipe, I had high hopes for these bagels today. Thankfully, they’re super tasty fresh out of the oven. I’ll try toasting the rest and hopefully they hold up to the test too!
CLICK HERE for the Gluten Free on a Shoestring recipe.
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Gluten Free Sacramento 