Buckwheat Bagels (GF & Vegan)
These gluten-free and vegan buckwheat flour bagels are ready within 1 hour, don't require rising time, and taste delicious! No added starches or gums.
Servings: 8 bagels
Calories: 259kcal
Cost: 5$
Equipment
Ingredients
For the dough
- 20 grams whole psyllium husks or 18g if using powder
- 360 grams water
- 400 grams light buckwheat flour
- 25 grams sugar or maple syrup/honey
- 9 grams salt
- 8 grams baking powder
- 7 grams instant yeast
- 60 grams sunflower oil or other vegetable/seed oil
For the water bath
- 6 cups water
- 2 teaspoon baking soda
- 1 teaspoon salt
For topping
Instructions
- Start preheating the oven to 400F/200C and boil the water for the water bath.6 cups water
- Then, add water and psyllium husks to a medium-sized bowl and whisk to combine.20 grams whole psyllium husks, 360 grams water
- Note: if you are using active dry yeast, save some water to activate the yeast.
- In a large mixing bowl add buckwheat flour, sugar, instant yeast, baking powder, and salt. Whisk thoroughly to incorporate.400 grams light buckwheat flour, 25 grams sugar, 9 grams salt, 8 grams baking powder, 7 grams instant yeast
- Then, add psyllium gel and oil to the bowl with the dry ingredients and mix.You can use a wooden spoon or an electric mixer with dough hooks attached. Mix until the dough is smooth and lump-free.60 grams sunflower oil
- Then turn the dough over onto a lightly floured working surface and shape it into a ball.Don't be afraid to dust the dough with flour if it sticks to your hands! Divide the dough into 8 equal pieces using a bench scraper or a knife.
- Shape each piece into a small ball.
- Finally, poke a medium-size hole in the middle of each ball. We won't leave the bagels to rise before baking. All the rising will happen in the oven! We do, however, add yeast for flavor and some fermentation.
- Place a medium-sized pot with boiling water on the stove, add baking soda and salt, and lower bagels into it using a wire spider. My pot fits 3 bagels at once.Boil the bagels for 1 minute, then place them onto a kitchen towel. The towel will absorb the water and the bagels will dry faster.2 teaspoon baking soda, 1 teaspoon salt
- Once all bagels have gone through the bath, start topping them with seeds.To top, add the Everything Bagel Seasoning to a medium-size bowl and dip the bagels into it. Transfer the bagels onto a baking sheet lined with parchment paper or a silicone mat.
- Finally, place the bagels into a preheated oven and bake for 20 minutes. Let them cool and enjoy!
Notes
Storage
- The buckwheat bagels will keep at room temperature for 3-4 days in a bread container or a sealed bag.
- I recommend freezing the bagels in a freezer-safe container or zip-lock bag to keep them fresh for longer (up to 3 months).
- To defrost, place a bagel or two into a microwave for a couple minutes.
Nutrition
Serving: 1bagel | Calories: 259kcal | Carbohydrates: 41g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 550mg | Potassium: 297mg | Fiber: 7g | Sugar: 4g | Vitamin C: 0.003mg | Calcium: 89mg | Iron: 2mg
