Gluten-Free Chickpea Flour Bagels with Sesame

Flavourful savoury bagels with a light nutty taste, a crisp crust, and a soft centre. Made with chickpea flour, they are perfect for breakfast or an on-the-go snack.

Preparation

35

Baking

22

Servings

6

Difficulty

Medium

Ingredients

  • 180 g BodPie chickpea flour
  • 150 g tapioca starch
  • 70 g corn starch
  • 7 g dry yeast
  • 1 tbsp sugar
  • 2 tbsp psyllium husk
  • 1 tsp xanthan gum
  • 1 tsp salt
  • 2 tbsp olive oil or vegetable oil
  • 320 ml warm water
  • 2 tbsp baking soda
  • 3 tbsp sesame seeds
  • 1 egg, for brushing

Instructions

  1. In a large bowl, combine the chickpea flour, both starches, yeast, sugar, psyllium husk, xanthan gum, and salt.
  2. Add the olive oil and warm water. Mix with a spoon, then knead with lightly oiled hands until you have a soft, elastic dough.
  3. Cover the bowl and leave the dough in a warm place for about 45 minutes, until it has slightly increased in volume.
  4. Divide the dough into 6 equal portions. Shape each portion into a long rope and join the ends to form a bagel.
  5. Line a baking tray with parchment paper and arrange the bagels on it. Leave them to rest for another 10 minutes.
  6. Bring about 1 litre of water to a boil in a wide saucepan and add the baking soda. Dip each bagel in the water for around 20 seconds, then return it to the baking tray.
  7. Brush the bagels with beaten egg and sprinkle generously with sesame seeds.
  8. Bake in a preheated oven at 200°C, using top and bottom heat, for 20–22 minutes, until golden brown.
  9. Allow the bagels to cool slightly before serving.

Recommended Product

Chickpea Flour 400 g
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