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Bagels

  • RECIPE MAKES: 4 bagels
  • PREP TIME: 10min
  • COOK TIME: 25min & proof 30min
  • THIS RECIPE IS PROTEIN FREE
Step 1

Place water, oil, yeast, husk, and ½ Tbsp of sugar into a small jug. Mix well and allow to stand, 5min; mixture will thicken.   Meanwhile, place Fate mix into a medium sized bowl and  make a small well in the centre.  

Step 2

Pour the jug’s ingredients into the Fate well, stir with a metal spoon until combined.   

Step 3

Remove dough from bowl and place on a clean workspace which has been lightly dusted with extra Fate.   Using your palm of hands, knead dough until smooth; approx. 3min.  

Step 4

Cover dough and leave to proof, 30min. The dough will approx. double in size.   Heat oven to 200°C and, bring a large saucepan of water to the boil containing remaining sugar,  while dough is proofing.  Line a tray with baking paper, which has been sprayed with oil.  

Step 5

When proofed, divide dough into 4 even sized pieces.  Shape each piece into a flattened ball.  Using a wooden spoon’s handle, to each ball, pierce a hole in the middle and twirl around  until the hole is approx. 1.5cm wide.  You will now have dough resembling bagels.  

Step 6

Place bagels into boiling water, cook 2 min; until “puffed” slightly and an outer layer has formed.  Remove bagels from water with a slotted spoon, drain excess water and, place on  baking tray.  Lightly spray each with oil.   

 

Step 7

Bake 20-25min; until lightly browned on outside.  When cooked, bases will sound hollow  when tapped.  Cool on a wire rack.  

Top Tip:

Try toasting and topping with your favourite spread, such as butter, jam, or honey, or fill with your favourite salad leaves and/or roasted vegetables.   Avocado also tastes great with low protein cheddar slices.   

  • ¾ cup warm water 
  • 2 Tbsp vegetable oil  
  • 1 sachet yeast (enclosed with Fate – see below) 
  • 6g psyllium husk  
  • 1 ½ Tbsp white sugar 
  • 250g Fate low protein all-purpose mix + extra for kneading  
  • Oil spray