My goodness, have you ever had that happen to you? It’s a classic breakfast calling like no various other and therefore made my stomach rumble for the next 20 minutes. Throughout the remaining day, I kept thinking about bagels and couldn’t prevent. In fact, I couldn’t actually recall the last time I had a bagel. Mention WHAT?!
Truth be told, we usually had bagels inside our pantry growing up. My mother was enthusiastic about them and never failed to stock up the pantry with different tastes – egg or onion for her, and cinnamon or blueberry for me. Bagels were consumed any time of day inside our home and I hardly ever minded. We often toasted them until they were great and golden dark brown with crispy sides, then spread a little pat of creamy butter at the top along with a sprinkle of sodium (Mother was usually the salt lover within the family). The butter sunk in to the top of every warm, golden bagel half and each salty small bite was even more perfect then your one before.
I guess you can say I’ve an emotional connection to bagels; they remind me of my fantastic Mom and all the laughter we had scarfing down our bagels.
Well obviously after considering all this and smelling the bagel aroma, I knew what had to be done. Bagel makin’ time! This time around, I thought it might be fun to create a gluten free of charge bagel using Pamela’s Bread Mix ; I understand that if I were gluten free I’d still love to be able to enjoy a delicious bagel every once in a while. Another great perk would be that the fungus packet has already been contained in the bread mix!
We chose to develop a cinnamon blueberry bagel version because it’s what I enjoyed most as a kid. Although these is probably not the prettiest bagels, trust me when I say that they are delicious and taste like the genuine deal. I utilized new blueberries, which turned out to be a bit more difficult to work with then the dried out – but sometimes dried blueberries could be difficult to find.
Now that I’m a bit older, I toast my bagels after that top them with peanut butter and strawberries or blueberries. Let’s not really joke, it’s actually because I’m obsessed with nut butters. LITERALLY how good would this bagel become with my dark chocolate almond butter + blueberries/strawberries at the top.
Okay, I must say i need that NOW.
Issue: What’s your favorite bagel flavor and what do you top it with?
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Gluten Free of charge Cinnamon Blueberry Bagels
Body fat: 5.5g
2 teaspoons ground cinnamon
2 tablespoons coconut sugar
2 1/4 teaspoon yeast
2 1/2 tablespoons melted coconut or essential olive oil
1/2 heaping cup fresh blueberries
1 egg white
2 teaspoons water
Use a heavy duty stand mixer, combine dry mix, cinnamon, coconut sugar, yeast, essential oil and water. Mix on medium swiftness for 2-3 minutes. Gently collapse in blueberries. For ease, I do recommend using dried out blueberries, but if you’re up for it fresh work very well too. Usually do not use frozen.
Make use of about 1/2 cup dough for each bagel and put on greased baking sheet. Coat hands with just a little coconut essential oil and type a bagel shape. (I form a round ball, after that poke my thumb in the middle and stretch out the dough.) Cover the bagels and let the dough rise for just one hour.
After growing for one hour, reshape bagels as necessary. Preheat range to 400 levels F.
While oven is preheating, bring a large pot of water to some boil. Once water is normally boiling, boil each bagel for 30 secs, then remove with a slotted spoon and transfer back again to a greased cooking sheet.
To guarantee the bagels possess a nice golden topping, inside a moderate bowl whisk collectively egg white and water. Brush each bagel with the egg white-water mixture. In a little bowl, mix together coconut sugar and cinnamon using a fork. Sprinkle a small amount together with each bagel.
Bake bagels for 25 mins or until golden dark brown at the top. Makes 8 medium bagels. Bagels are best when toasted.
It is possible to shop online Pamela’s Products here or search their store locator to find their products in your area.
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