Savory Bagels

Our recipes aim to inspire your creativity and talent, to help you create uniqueand high-quality gluten-free products, at a lower cost > compared to the use of ready-made mixtures. Try them, and then interpret them according to your needs, as a true craftsman would do who makes everything he does unique.
— Angel Food

Ingredients:

Powders:
250g Cornstarch
150g superfine rice flour
50g Tapioca starch
10g Sale
10g ANGEL MIX 2.0
20g PSILLIO
5g GUAR
15g Yeast

Liquids:
390g Water
25g Seed oil or Extra virgin olive oil

To flavor:
Spices for bagels or to taste

Procedure:

Gather all the "powders" in the mixer bowl and start it at low speed with the hook.

Pour in the "liquids" and continue to work for about ten minutes, switching to medium-high speed and cleaning, from time to time and with the machine stopped, the sides of the bowl using a spatula and bringing the dough back to the center.
Add spices and chives, or any other favorite ingredients to flavor the bagels.
Continue working until you obtain a smooth, homogeneous and firm mixture.

Transfer the dough to the table sprinkled with flour, knead it briefly with your hands and form a 45cm loaf.
Divide the loaf into 9 pieces of 5cm each and form the bagel. To give the shape there are two main methods:

Roll and ring method:

Procedure: Take a portion of dough and form a long cylindrical roll. Next, join the two ends of the cylinder, overlapping them slightly, and press to seal them well.
Advantages: This method allows you to obtain bagels with a well-defined and regular central hole.

Method of the forum to the center:

Procedure: Take a portion of dough and form a smooth ball. Using your thumb, poke a hole in the center of the ball of dough and then enlarge the hole by gently pulling the dough around your finger until it reaches the desired size.
Advantages: This method is quick and easy, and guarantees a bagel with a symmetrical shape.

Both methods are effective and the choice between one and the other depends on personal preferences.

Place the bagels on a baking tray lined with baking paper, lightly grease the surface with oil or non-stick spray and cover with a sheet of plastic.

Leave to rise as indicated, then polish the surface with extra virgin olive oil or melted cocoa butter and cook as indicated in the recipe (adjust time and temperature if you prefer other shapes or sizes).

Remove from the oven and let cool. It is possible to freeze the product for up to 45 days from the production date or consume within 3 days, storing them in a tightly closed airtight container at room temperature.

Remember that times and temperatures indicated may change based on various factors, such as type of equipment, product sizes, etc. and that the liquids indicated in the recipe may need to be adjusted based on the degree of hydration of the flours and starches used.

Note:

It is possible to polish the surface of the product with egg and milk, for an even more intense browning, or to adhere seeds or other toppings as desired.

Flavor the bagel with ingredients of your choice to make it even tastier and unique: spices, seeds, dehydrated vegetables, but also bacon cubes, smoked scamorza, chopped smoked salmon, etc.

It is a delicious and perfect solution, to be stuffed with cold cuts and cheeses, vegan or classic, or smoked fish, but also to accompany a light meal or an aperitif.

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ANGEL MIX 2.0

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Savory Bagels

Amount : 9 pieces
Preparation time : 20 minutes
Leavening : 75 minutes at 40°C @ 70/80% R.H.
Cooking : 17 minutes at 200°c
Difficulty level : Easy
Food cost (indicative) : €0.16 each
Product used: Angel Mix 2.0, Psillio, Guar

Ingredients:

Powders:
250g Cornstarch
150g superfine rice flour
50g Tapioca starch
10g Sale
10g ANGEL MIX 2.0
20g PSILLIO
5g GUAR
15g Yeast

Liquids:
390g Water
25g Seed oil or Extra virgin olive oil

To flavor:
Spices for bagels or to taste

Procedure:

Note:

Buy what you need!

Need help?

Savory Bagels

Amount : 9 piecesPreparation time : 20 minutesLeavening : 75 minutes at 40°C @ 70/80% R.H.Cooking : 17 minutes at 200°cDifficulty level : EasyFood cost (indicative) : €0.16 eachProduct used: Angel Mix 2.0, Psillio, Guar

Ingredients:

Powders: 250g Cornstarch 150g superfine rice flour 50g Tapioca starch 10g Sale 10g ANGEL MIX 2.0 20g PSILLIO 5g GUAR 15g Yeast Liquids: 390g Water 25g Seed oil or Extra virgin olive oil To flavor: Spices for bagels or to taste

Procedure:

Note:

Buy what you need!

Need help?

Amount : 9 pieces
Preparation time : 20 minutes
Leavening : 75 minutes at 40°C @ 70/80% R.H.
Cooking : 17 minutes at 200°c
Difficulty level : Easy
Food cost (indicative) : €0.16 each
Product used: Angel Mix 2.0, Psillio, Guar

Powders:
250g Cornstarch
150g superfine rice flour
50g Tapioca starch
10g Sale
10g ANGEL MIX 2.0
20g PSILLIO
5g GUAR
15g Yeast

Liquids:
390g Water
25g Seed oil or Extra virgin olive oil

To flavor:
Spices for bagels or to taste