100gramswhite rice flourabout ½ cup + 2 Tablespoons
80gramspotato starchabout ½ cup
80gramscornstarchabout ⅓ cup
1 ½teaspoonssalt
15gramswhole psyllium huskabout 2 Tablespoons
Wet ingredients:
1 ¼cupswaterwarmed to 100F, divided
2Tablespoonshoney
2teaspoonsactive dry yeast
3largeegg whites
2Tablesponsvegan buttermelted
1teaspoonapple cider vinegar
For boiling:
1teaspoonbaking soda
Topping:
1large egg white
3TablespoonsEverything bagel seasoning
Instructions
In a measuring cup, add ¼ cup warmed water, honey, and yeast. Stir to combine. Set aside for 5-10 minutes until foamy.
Meanwhile, add dry ingredients to the bowl of a stand mixer. Mix until combined.
To the bowl, add wet ingredients including proofed yeast.
Mix on low speed for 30 seconds. Scrape down the bowl. Turn mixer to medium speed and mix batter for 5 minutes.
Place dough in a bowl for the refrigerator, cover and refrigerate overnight.
If dough is still sticky, lightly flour a piece of parchment paper. Place dough on the paper.
Divide dough into 10 equal portions.
Roll each portion into a ball and flatten slightly.
Punch a hole through the middle of each one and form into a bagel shape, placing back on the parchment paper.
Lightly cover the bagels and let rise for 1 hour and 15 minutes.
Meanwhile, place a piece of parchment paper on 2 baking sheets. Set aside. Preheat oven to 425 F.
Add 10 cups of water to a large pot and turn to high heat to boil.
Once boiling, add 1 teaspoon of baking soda to the water.
Using a slotted spoon, gently place a risen bagel onto the spoon and submerse the spoon with the bagel into the boiling water. Let it float away from the spoon. Boil 2 bagels at a time for 1 minute on each side. Use the spoon to turn the bagel over in the water.
Repeat with remaining bagels.
Place each boiled bagel on the baking sheet lined with parchment paper.
Brush each bagel with egg white and sprinkle with the topping.
Bake for 15-20 minutes or until an instant read thermometer registers 210F.
Cool on a wire rack for 1 hour before enjoying.
Notes
Tapioca starch is also called tapioca flour.
Use a digital scale to weigh the ingredients - this is VERY important!
This recipe uses whole psyllium husk, not psyllium powder.
The recipe has not been tested with an egg white substitute.
Use an egg separator for easily separating the eggs.
Make sure the egg whites and other wet ingredients are at room temperature, except water, which is 100 F.
Use the beater when mixing the batter. It will look like dough.
You need to refrigerate this batter overnight for best results.
Form each ball into a bagel by pushing your thumb through it.
Make plain bagels by brushing with the egg white but leaving off the Everything seasoning.
These bagels will last for 2 days at room temperature in a sealed plastic bag. Any longer than that and you'll want to slice them then freeze for toasting later!