Why do I have steam in the title? Aren’t bagels boiled and baked?
NOT WHEN YOU HAVE A STEAM OVENJump to Recipe
I have mentioned this in a previous post, my new Thermador oven has a steam function in the top oven. GAME CHANGER! So much fun. I am learning to use it and searching for recipes/techniques. There is not a lot of information on the web helping one understand how to use it and there are even fewer videos on youtube. One site I have found that shares a lot of ideas and recipes on how to use a combi steam oven is Emily from Western Australia – STEAM AND BAKE.
Bagels are usually boiled in water, and then, baked. The beauty of the steam oven is that once the bagels are formed, just place them on a baking tray and put in the steam oven. The steam oven gives them a really nice rise. Then, they rest a short while and are finished by baking in a conventional oven. It is that easy. No need for a pot – just one baking tray depending on the quantity of bagels you want.
These Gluten Free Steam Bagels were delicious. As many of you gluten free readers know, it is some of the basic foods, breads that we miss the most. One of my favorite Sunday brunches is lox and bagels. Now, I can have it again and it is so easy to make at home.
The cast of characters.
Developing and Steaming the Bagels.
The Gluten Free Steam Bagels plated.
Gluten Free Steam Bagels
Now you too can create your own Gluten Free Steam Bagels at home using the Thermador steam oven – game changer!
- 1 Package Active dry yeast
- 3 Tbsp Cassava flour
- 1 Cup Tapioca flour
- 3 Tbsp Potato starch
- 3/4 Cup Almond flour
- 1 Tsp Nutritional yeast
- 3/4 Tsp Sea salt
- 5 Tbsp Egg white
- 1/3 – 1/2 Cup Milk warm
- 3/4 Tsp Olive oil
- 2 Tsp Honey
- 2 Tsp Apple cider vinegar
- 2 Tsp White sesame seeds
- 2 Tsp Black sesame seeds
In a stand mixer, add the different flours, yeast and salt. Then, add the egg whites, honey, oil and vinegar to the mixture. Heat the milk until just warm. Add the milk to the mixture and mix for about 5 minutes. Keep mixing – the dough will be fairly thick. If too thick, add a tablespoon of milk at a time. Cover and let rise in a warm place for about an hour. About 45 minutes into the rising time, prepare the steam oven to proof setting. Now, shape the dough into a ball, and using your finger, poke a good sized hole in the middle and gently pinch all around the inner and outer sides. Move the bagels to a baking tray. Add to the steam oven for 7 minutes. Remove from oven and let rest for 10 minutes. Preheat your oven to 425 degrees. Brush the tops of the bagels with the egg white, then, if desired, sprinkle with poppy seeds. Place the bagels on a baking tray and place in the oven and bake for 20 minutes. After 20 minutes, add to a perforated (mesh) pizza screen and bake for another 20 minutes. Turn the oven off, leave the door open a crack and let the bagels sit in the oven for 10 – 15 minutes to give it a good crust and to get out any excess water. Remove from oven and let them cool completely.
Serve and enjoy!
Adapted from Gluten Free Way – https://www.gluten-free-way.com/recipe-gluten-free-ny-bagels-or-rolls/
Keep an eye on the bagels during the second 20 minutes of baking. You do not want the exterior to get to crisp.