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Gluten Free Spinach-Sesame Bagels
Prep time
Cook time
Total time
Easy gluten free spinach-sesame bagels.
Author: Jan Withington
Recipe type: Bread
Serves: 8 servings
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
- ⅓ 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
- 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.
- Place spinach, 1 cup water, and oats in a blender and pulse until runny. Pour the mixture in a large bowl.
- Add the flour, brown sugar, and salt. Mix thoroughly then add the butter. Use hands to incorporate the butter. Add the yeast mixture. 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 1½ hours until the dough doubles in size.
- Line 2 large baking pans with parchment paper.
- Combine the water and honey in a large pot and let it boil.
- Whisk the egg white and 1 tablespoon water in a small bowl.
- Place a wire rack over another pan.
- Preheat oven to 425 degrees F.
- 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. Brush with egg wash and sprinkle sesame seeds. Gently place them to the baking pan with parchment paper. Bake for 20 to 23 minutes. Best when serve warm. Yum!
