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Bagels

  • RECIPE MAKES: 4
  • COOK TIME: 1hr 25mins
  1. Place water, oil, yeast, psyllium husk and 10g of the sugar into bowl. Mix well and allow to stand for 5 minutes until mixture thickens.
  2. Place Fate low protein all-purpose mix into a separate bowl. Mix well and make a small well in the middle.
  3. Add psyllium husk mixture to the Fate low protein all-purpose mix and using your hands, mix until a dough is formed.
  4. Knead dough for 3-5 minutes in the bowl. Cover with cling film and leave to proof for 30 minutes.
  5. Once rested for 30 minutes - divide the dough into four.
  6. Pre-heat oven to 220°C/200°C fan/gas mark 7.
  7. Shape each dough into a flattened ball, then take a wooden spoon and use the handle to make a hole in the middle of each ball to resemble a bagel. Slip the handle into the hole, then twirl the bagel around the handle to make a hole about 3cm wide.
  8. Meanwhile, bring a large pan of water to the boil and add in the remaining sugar. Whilst waiting for the water to boil, line a baking tray with parchment.
  9. Place the bagels into the boiling water - Cook for 1-2 mins, turning over in the water until the bagels have puffed slightly and an outer layer has formed.
  10. Remove the bagels from the water using a slotted spoon and drain away any excess water. Place on a baking tray.
  11. Bake in the oven for 25 mins until browned and crisp - the bases should sound hollow when tapped. Leave to cool on a wire rack.
Fate low protein all-purpose mix is a food for special medical purposes and must be used under medical supervision.