Marmalade & Goat’s Cheese Sourdough Bagel (gluten free)
Sometimes you find incredibly easy recipes that just make you pumped for home baking and this is one of them. I’m really excited to share this with you, because its the first bagel that I have eaten which carries a texture and taste that seriously raises the bar for gluten free baked goods.
My thanks to Rana for allowing us to use her Sourdough Bagel Recipe which allows me to bring my two favourite products together! The serving suggestions are endless, of course, so give it a try and tag us both in on Instagram and show us your creations!
192ml warm water
42g agave syrup (optional)
You will need
spatula for mixing dough
greased piping bag cut with 4cm horizontal opening
non-stick baking tray
Flat spatula for flipping bagels
2 tbsp goats cheese (or any other soft cheese)
1 tbsp Jalapeno Orange Marmalade
2-3 slices parma ham
a few rocket leaves
- Add bagel mix, water and agave syrup (if using) into a bowl.
- Mix for around 1 minute to combine.
- Leave dough to sit for 5 minutes.
- Grease inside piping bag with oil (you can wipe it on with kitchen roll).
- Preheat oven to 200C and boil water in pan on hob.
- After 5 minutes, mix the dough vigorously for 1 minute.
- Place dough into piping bag.
- Pipe dough into 3 equal rings (around 10cm wide) onto baking tray.
- Tidy up edges using a wet finger or wet spatula.
- Gently place bagels into boiling water using flat spatula.
- Boil for 2 minutes.
- Flip and boil for a further 2 minutes.
- Remove from pan and place back onto baking tray.
- Bake for 45 minutes at 200C.
- Do not be tempted to eat these straight away. They still need time to dry out. Leave until totally cooled down.
It may be easier to lightly oil your baking tray before piping. This will help when transferring them into the boiling water.
These can be eaten the same day (leave for AT LEAST two hours), without toasting. I usually eat one the same day and keep the others for subsequent days. Keep in an airtight zipper bag.
If you can get hold of Everything Bagel seasoning, this works super well WITHIN the dough. I add nigella seeds too. Don’t be tempted to top the bagels with nigella seeds though, they will burn and taste bitter. I top with sesame seeds. The agave is what gives the bagels a lovely deep colour and shine. You can use less or none if you prefer.
IMPORTANT: If you are adding any other dry ingredients to the dough (ie cinnamon, raisins, nigella seeds), make sure you add more warm water. ADD 8g of WARM WATER to 10g of DRY INGREDIENTS.