WebCover with a towel and allow dough to rest for 1 to 2 hours more. Preheat the oven to 425 degrees Fahrenheit. Bring a large pot of water to a boil. Add the bagels (4 at a time …
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WebLet the shaped bagels rise at room temperature for the second time, for around 60 minutes until lightly puffed. Bring a large pot of water to the boil and preheat the oven to …
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WebHow to make gluten-free bagels: Start by hydrating the psyllium with water, and then mix in the maple syrup, olive oil, and active sourdough starter. It should form a thick, gel-like …
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WebDump out the starter until you get to this target weight. Now add 75g of lupin flour and 200g of de-chlorinated water. Stir well then lightly screw the top on the jar, same as before. …
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WebPour the mixture over a baking tray lined with parchment paper. Shape the dough into a round ball. score the top of the dough with an X shape for fanciness sake. Bake for 45-50 …
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