Ingredients
4 cups Antimo Caputo Gluten Free Flour plus more for dusting
1 cup warm water, about 110 degrees F.
2¾ teaspoons Red Star Active Dry Yeast - gluten free
2 teaspoons salt
1 cup packed baby spinach
1/3 cup gluten free oats
1 cup water
2 tablespoons brown sugar
2 tablespoons butter cut into small cubes, at room temperature
1 teaspoon granulated sugar
sesame seeds
1 egg white
1 tablespoon water
WATER BATH:
8 cups water
¼ cup raw honey - gluten free
Instructions
<ol>
<li>In a small bowl, pour 1 cup of warm water about 110 degrees F, 1 teaspoon sugar and the yeast. Let it sit for 5 minutes until foamy.</li>
<li>Place spinach, 1 cup water, and oats in a blender and pulse until runny. Pour the mixture in a large bowl.</li>
<li>Add the flour, brown sugar, and salt. Mix thoroughly then add the butter. Use hands to incorporate the butter. Add the yeast mixture.</li>
<li>Sprinkle flour on a work surface and knead the dough for 8 minutes. Form the dough into a ball. Grease the bowl with oil making sure the dough also gets some oil as well. Cover with plastic wrap and let it sit for 1 1/2 hours until the dough doubles in size.</li>
<li>Line 2 large baking pans with parchment paper.</li>
<li>Combine the water and honey in a large pot and let it boil.</li>
<li>Whisk the egg white and 1 tablespoon water in a small bowl.</li>
<li>Place a wire rack over another pan.</li>
<li>Preheat oven to 425 degrees F.</li>
<li>Gently punch the dough to remove air bubbles and place on a lightly floured surface. Section the dough into 8 equal parts and form into balls. Make a hole in the middle about 1½ inch diameter. Boil the bagels 2 to 3 pieces at a time for about 2 minutes per side then transfer them to the wire rack.</li>
<li>Brush with egg wash and sprinkle sesame seeds. Gently place them to the baking pan with parchment paper.</li>
<li>Bake for 20 to 23 minutes. Best when serve warm. Yum!</li>
</ol>
