Sesame bagels with rice flour
Sesame bagels with rice flour

Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, sesame bagels with rice flour. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Sesame bagels with rice flour This bagel uses rice flour so it comes out with a nice, chewy texture! The Japanese Non-gluten Rice Flour makes these homemade so tasty that you may want to bake a double batch and freeze them to have at hand. They are perfect as a mid-morning snack, a hearty lunch, or for your next Sunday brunch.

Sesame bagels with rice flour is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Sesame bagels with rice flour is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook sesame bagels with rice flour using 8 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Sesame bagels with rice flour:
  1. Prepare 150 g flour
  2. Get 100 g rice flour (I used brown rice flour)
  3. Take 10 g brown/natural sugar
  4. Get 1 tsp dry yeast
  5. Get 1/2 tsp salt
  6. Make ready 150 ml warm water
  7. Get 20 g sesame seeds (i used black ones)
  8. Make ready 2 tbsp brown/natural sugar (for boiling)

Transfer the bagels, four at a time if possible, to the simmering water. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Using a skimmer or strainer, remove the bagels from the water and place them back on the baking sheet. Sprinkle tops of bagels with any desired toppings and lightly spray with cooking oil.

Instructions to make Sesame bagels with rice flour:
  1. Mix flour, rice flour, 10 g brown sugar, dry yeast salt and warm water in a bowl.
  2. Mix until the dough comes together.
  3. Remove the dough from the bowl and put sesame seeds in.
  4. Put the dough back in the bowl and knead with the sesame seeds until all of them are mixed in.
  5. Take dough out of bowl and knead on a floured surface until smooth (5-10 min.)
  6. It will look like this!
  7. Divide dough into 4 equal pieces and roll into balls. Put in bowl, cover with moist cloth and let rest for 20 minutes.
  8. Roll out each dough ball into a long, flat oval shape.
  9. Fold the oval shape into thirds so it's a rectangle/square shape.
  10. Roll out this into a long rectangle about 15-17 cm (6-7 in).
  11. Roll up the long rectangle lengthwise into a tube shape…
  12. like this!
  13. Shape into a round bagel, overlapping the ends and squeezing together so they hold.
  14. Lay out on a tray on baking paper and cover with a moist cloth. Put in refrigerator to slowly rise overnight (or about 8 hours).
  15. The next day they'll be a little fatter like this!
  16. Preheat oven to 200°C/400°F. Bring plenty of water to a boil and dissolve 2 tablespoons of sugar in the water. Boil the bagels for 5 minutes (turn half way through)
  17. Arrange boiled bagels on a baking sheet and bake at 200°C/400°F for about 15 minutes.

Bake on an oven rack that is in the upper portion of the oven. Bagels are done when lightly browned and a toothpick inserted into the bread comes out dry or with dry crumbs attached. But the real issue is the whey protein isolate that forms an important part the gluten free bread flour blend that makes these bagels so authentic. No Wheat, Barley or Rye No Dairy No Eggs No Soy No Corn No Peanuts No Tree Nuts No Potato No GMOs Ingredients White Rice Flour, Water, Tapioca Starch, Brown Rice Flour, Sesame Seeds, Organic Expeller-Pressed Canola Oil, Xanthan Gum, Blackstrap Molasses, Sea Salt, Vinegar, Sunflower Lecithin. Covered in toasted sesame seeds for a unique flavor, these bagels are a hearty choice that can be paired with a variety of tasty toppings.

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