Bakehouse Bagels
Golden on the outside and tender within, these grain-free bagels are made for slow mornings, generous spreads, and everything in between.
FORAGE BAKER’S NOTES
Flour matters. A kitchen scale gives the most consistent result. If measuring by volume, use lightly packed cups: gently press the flour into the cup and add more as needed until full.
Shaping the dough. Damp hands make the rested dough easier to shape. Roll each portion into a rope and join the ends, or form a ball and open a hole through the center.
INGREDIENTS
Makes 6 bagels
- 2½ cups (313g) Rustic Bread Flour Blend
- 3 large eggs (150g)
- ¾ cup (177g) water
- 2 tablespoons (30g) apple cider vinegar
- Optional: 1 cup shredded mozzarella or 4 oz cream cheese
- Additional beaten egg, for brushing
- Optional toppings, such as sesame seeds or everything seasoning
INSTRUCTIONS
- Preheat oven to 400°F. Line a sheet pan with parchment paper, or grease a doughnut pan.
- Combine the Rustic Bread Flour Blend, eggs, water, and apple cider vinegar. Mix in the cheese, if using.
- Cover and let the dough rest for 10 minutes. Knead and squeeze it by hand for about 1 minute, until it tightens.
- Divide into 6 portions. With damp hands, shape each portion into a bagel and place on the prepared pan.
- Brush generously with beaten egg.
- Bake for 28–32 minutes, until golden brown. Halfway through baking, brush with more egg and add toppings, if desired.
FROM THE FORAGE KITCHEN
Serve warm, toasted, or split and filled with your favorite breakfast staples.
