Summary

Ingredients

• 700 g flour, luten-free, Mix B from Schär
• 1 teaspoon baking powder, gluten-free
• 2 teaspoons salt
• 2 teaspoons sugar
• 1 cube yeast
• 400 ml water, lukewarm
• 300 g quark
• 4 tablespoon rapeseed oil
• Milk for brushing

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Instructions

1. Put the flour, baking powder, sugar and salt in the mixing bowl and mix.
2. Completely dissolve the yeast in 100 ml of lukewarm water, then add to the dry ingredients and immediately add the remaining lukewarm water. Now add the quark and the oil and knead everything together well. Cover the bowl and let it rest for 30 minutes.
3. Sprinkle some flour on a base and tip the dough with the dough card onto the flour.
4. Knead again briefly by hand, then cut off 16 equal-sized pieces. Put eight pieces to one side and cover with a cloth.
5. Roll the eight balls under your hand and only stop when the surface is relatively smooth.
6. Now put each ball in front of you, first stir in the flour bag with a wooden spoon handle (gluten-free dough is a bit sticky), then make a hole in the ball with the handle, carefully enlarge the hole, first with the handle, then with your fingers , but they also please flour a little. Place the bagels on a baking tray lined with baking paper and leave to rest covered for about 20 minutes.
7. Meanwhile, fill a large saucepan with water, about half full and then bring the whole thing to a boil. For me, the time exactly matched the resting time of the dough pieces. Put the pot down on a low flame so that it doesn`t boil, just simmers a little. Put two of the dough pieces upside down in the pot and turn them over after approx. 30 seconds, then leave the other side in the hot water for 30 seconds. I just count to 30, then turn around and count to 30 again, that`s fine.
8. Then lift the dough pieces out of the water with a ladle, put the ladle briefly on a towel so that not so much water gets on the tray. Now place the dough pieces on the baking sheet and when the sheet is full, brush all of them with a little milk. Now in the oven preheated to 180 degrees for about 20 minutes. I always check first whether they are nice and light brown, if not, I give them another 5 minutes more.
9. During this baking time I make the next eight bagels, the effort is simply worth it because they are so easy to freeze. After baking, they taste like freshly baked.
10. After baking, place on a rack to cool.
11. If I need them for the next day, put them in a freezer bag and just bake them up briefly the next day. You will be amazed how fluffy they are on the inside and how crispy on the outside, delicious anyway.