Amazing Gluten Free Dairy Free Jalapeño Bagels!
I was first exposed to jalapeño bagels when I visited this local bagel shop. I LOVED them. I would stop by whenever I wanted to “treat” myself - even when I was getting tested for my GI issues, and I was about to go two days with just chicken, rice, and broth. My co worker asked, “if you have GI issues…should you really be eating that?” LOL. It was just that good.
Alas, this local bagel shop still exists…but the results of all that testing told me to avoid gluten =/. Since then, I’ve really splurged into the gluten-free bagel world, and - they’re amazing. They’re not too big, so you don’t feel unhealthy eating bread, but they still give you that “ahhh mmhmmmm” good feel!
Similar to the everything bagels, these do contain rice, xantham gum, and whey protein - but not enough whey protein to cause any dairy issues. So they’re not 100% paleo - but they are gluten-free, basically dairy-free, and free of refined sugars. Yes they come out a little “wrinkled”… I’ve read ways on how to eliminate that, but honestly, those ways seem like more work for something that doesn’t impact the amazing taste. One day maybe I’ll get to that! Enjoy!
Active Time: 1 hr 10 mins Inactive Time: 1 hr 30 mins Yields: 11 bagels
Per Serving: 180 cal 6.2 g protein 2.8 g fat 32.2 g carbs
Ingredients:
3 cups (420 g) Kim’s gluten free bread flour blend (hers is the most affordable and closest to paleo while actually doing the job. This recipe is adapted from her recipe. Check out her website!)
1 ½ tsp xanthan gum
1 tsp salt
2 ½ tsp (8g) instant fast acting yeast
2 tbsp (25 g) coconut sugar
1 ¼ cup (300 ml) water
2 tbsp (28g) melted ghee
2 tbsp baking soda
1 tbsp blackstrap molasses
4 medium jalapeños, finely chopped (160g)
Directions:
1. In the bowl of a stand mixer, combine dry ingredients of the dough. Then, start the mixer on low speed with the dough hook (“stir” or speed 2) and slowly add the water and ghee. I pour them in increments with about 10-15 seconds between pours. ** Note: if you do not have a stand mixer, just use a spatula to mix it all in there. Then you will (eek) have to manually knead it - either by hand or spatula - for about 5 mins. It doesn’t really change the outcome, but you’ll just have a sore arm! Thank you broken Kitchenaid for teaching me this other method
2. Once all the water and ghee is added, bring the speed up to medium high (or 6) and leave on for 5 minutes. (knead for 5 mins if no stand mixer)
3. Add in the finely chopped jalapeños, and mix/knead thoroughly, so that almost all of the jalapeños are incorporated into the dough.
4. Cover with plastic wrap, using a rubber band to prevent excess air from entering. Place in a draft free environment that’s not cold (I just stick in my oven - just make sure to not turn the oven on while it’s in there!). Let it proof for 1-2 hours. It should rise about double.
5. After it’s risen, pull it out of the oven. Then in a large pot or Dutch oven, fill about 1/4 of the way with water and turn the heat on to bring to boiling. Preheat your oven to 450° F.
6. Dump the dough onto a well floured surface (I use more of Kim’s bread flour blend). Sprinkle some flour on top of the dough as well. Knead a couple of times just to get enough flour all over so it’s not sticky. Don’t be afraid to use more than you think you should. Then divide into 11 equally weighed balls (about 2.8-3 oz each). They need to be about the same weight so they bake equally.
7. Roll each ball into a smooth of a ball as you can make it. Cover your thumb with some gluten free flour and then pierce one ball in the middle until your thumb pushes through the other side. Then with your index finger (which should be floured up at this point), place in the hole of the bagel on the countertop and move your finger very quickly clockwise. You should find that the hole opens up a bit more. This is intentional - the hole will fill in a bit while it’s in the hot water!
8. Repeat for the other balls. Then wash your hands and line a baking sheet with parchment paper.
*Note: I do not recommend washing your hands in between dough-handling steps; you should be fine just adding more and more flour as needed. If needed, yes wash your hands, but make sure they are very very dry before proceeding.
9. Once the water has boiled, add the baking soda and the blackstrap molasses. Stir a tad, then add your first few bagels into the water. You’ll need a flat spatula with holes in it for the water to drain. Add as many as will fit in the pot, then flip after 30-40 seconds. Let them “poach” for another 30-40 seconds on the other side before removing and placing on the parchment lined baking sheet. Each bagel when fully poached should appear larger than when they went into the water bath.
10. Proceed with this method with the rest of your bagels. The bagels do not need to be spaced apart on the baking sheet - they will not expand.
11. Once all your bagels are on the parchment paper, place in the oven for 12-15 minutes. 15 mins is just if you like them darker!
12. Once out, place them on a wire rack to cool for at least 10 minutes before serving. The cooler they are, the less they will bend/deform when you try to slice them. That being said — I still always eat one after 10mins! And they’re still so good :)
13. Store in an airtight container for the first day, then in the fridge to maintain their size and integrity.
14. Enjoy!