Anti-Grain sesame seed bagels with squash and sweet potato flour
March 22, 2015;
Line a baking sheet with parchment paper, and turn your oven on to 100 degrees, turning it off after 5 minutes. This heats the oven up just enough to help the dough rise.
In the bowl of a stand mixer, mix all the dry ingredients to get until well blended. Note: If using a Ninja or a blender to mix the dough, add the wet ingredients first.
In a small bowl, whisk together the wet ingredients.
With the mixer slowly running, pour in the wet ingredients. Then mix on medium speed for 3 minutes.
Grease your hands with the lard/coconut oil. Take 1/4 of the dough, and form it into a bagel shape, being sure to use your finger to create a large hole in the center of the bagel. Place the formed bagels on the parchment lined baking sheet. Be sure to give them a lot of space on the pan, as they will grow a lot as they rise. Repeat to create 4-6 large bagels.
Place the baking sheet in the warm oven, and allow the bagels to rise for 35-40 minutes, or until they have really puffed up.
While the bagels are rising, fill a large pot 3/4 full with water. Get to a rolling boil, and add 1 Tbsp of agave nectar to the water. The sugar will help create a nice chewy outside to the bagel.
Once you remove the bagels from the oven and are ready to boil them, preheat your oven to 400 degrees.
When the bagels have finished rising, gently place one bagel at a time in the boiling water. Boil on one side for 30 seconds, flip the bagel, and boil it for another 30 seconds. Remove bagel from boiling water with a slotted spoon, and place on a cooling rack that has been placed over another baking sheet. Repeat with the other 3-5 bagels.
Place boiled bagels back on the parchment lined baking sheet. At this time, you can sprinkle the tops with whatever toppings you desire. Pictured above, we used a combo of sesame seeds, chia seeds and garlic powder.
Bake bagels in preheated oven for 20-35 minutes, or until they are a nice golden brown. Remove from oven, and allow to cool on a cooling rack for 10 minutes before serving.