No-Knead Rice Bagels | Gluten Free Vegan Baking

For All Gluten Free Vegan Bread/Baking Lovers :)
These super chewy bagels are made from RICE (not rice flour)! You don’t need any flours – just rice.
They are Gluten-Free and Vegan.
It is easy to make and ultra-chewy :)


Ingredients (diam. 10cm x 4 bagels)
*1cup=240ml, 1Tbsp=15ml
*No Substitution Suggestions Unless Specified.

• 300g medium grain rice, soaked overnight (after soaking it should be 395 - 410g)
• 20g cane sugar
• 7g dry yeast (1 sachet of dry yeast)
• ½ tsp sea salt
• 150ml lukewarm water (35 - 40˚C ish)
• 15g grapeseed oil (sub other neutral oil)
• 2 Tbsp (8g) psyllium husk

Instructions
1. Wash rice and soak them overnight (at least 2-3 hours).
2. Drain well then add to a blender with remaining ingredients except for psyllium husk.
3. Blend until very smooth. (Scrape down the side as needed.)
4. Transfer the dough to a bowl and add psyllium husk. Combine well – it will be quite thick (about 1 min).
5. Divide the dough into 4 equal pieces. Roll each piece into a ball and use your thumb to punch a hole in the centre. Place on a parchment-lined baking sheet or tray and repeat with the remaining dough.
6. Preheat oven to 210˚C/410˚F.
7. Mist bagels with water, then cover with plastic wrap or a large container and let the dough rise slightly at 35-40˚C/95-104˚F for 10 - 15mins. It will be 1.3x bigger – not that much.
(I put small dishes filled with hot water together and covered with a plastic wrap.)
8. Bring a large pot or deep pan of water plus 2 Tbsp cane sugar to boil. Drop a bagel into the boiling water. Boil for 30 seconds, flip and boil for another 30 seconds. Transfer bagels back to the parchment-lined baking sheet.
9. Bake for 16-18 mins.
10. Store bagels in an airtight container for two days. Freeze any bagels you won't eat within 2 days. Fresh bagels are great untoasted, but if eating them the next day or out of the freezer, they're best lightly toasted.

#vegan #plantbased #glutenfree