2 c. gf flour blend
1 1/2 c. cornstarch
1/2 c. almond meal
1 tsp. xanthan gum
1 tsp. salt
1/4 c. butter
2 c. sourdough starter
1/3 c. chia (in coffee grinder)
2 egg whites
poppy seed
dehydrated garlic
dehydrated shallots
sesame seeds
coarse salt
make normal bread loaf in machine, mix dry ingredients with wet, allow to rise for 2 hours. Better to let the wet and dry set together for awhile seems to mix better.
Roll dough onto floured surface and use dough scraper to shape into a 8 inch 1/2 inch thick mass.
Cut out using round cookie forms, about 2 1/2 inch in diameter, with no hole. Use a hold punch out to create the hole int he middle of the bagel.
Put onto parchment paper (oiled with cornmeal) and allow to rise for another 2 hours.
After the end, boil each one for about 2 minutes per side (4 minutes total) in boiling water.
Allow to cool on cooke sheet/parchment paper. Better to take out with a slotted spoon.
Once they have cooled, preheat the oven to 350 degrees. Separate the eggs, and use a pastry brush to coat each bagel.
Sprinkle desired seasonings onto all sides of the bagel, and put in oven for about 30-45 minutes until pages are well browned, but not overdone.
Allow to cool and serve with cream cheese.