Gluten-Free Sourdough New York-Style Boiled Bagels

Method

1. Make sure the sourdough starter is active, bubbly and ready to bake with.
2. In a large bowl, whisk together 550 g warm water, the active starter, olive oil, apple cider vinegar and optional sugar or rice malt syrup.
3. Add the flour and the appropriate amount of salt for the flour you are using. Mix firmly by hand or with an electric mixer for approximately 10 minutes, scraping down the sides regularly, until evenly combined.
4. Cover and rest the dough for 15–30 minutes so the flour can absorb the liquid. Add some or all of the remaining 50 g water only if needed. The dough should be wet and sticky, but firm enough to hold its shape once dusted.
5. Gather the dough into a ball, cover the bowl or container and leave it to ferment for several hours, until almost doubled in volume. Alternatively, refrigerate the covered dough overnight or for up to 2 days. Allow refrigerated dough to stand at room temperature for approximately 1 hour before shaping.
6. Divide the dough into 80–120 g portions and shape each portion into a smooth ball. Dust generously with coarse brown rice flour, polenta or another gluten-free flour.
7. Poke a hole through the centre of each ball, then gently stretch it until the hole is approximately one-third of the bagel’s diameter. Make the hole generously sized, as it will shrink during boiling and baking.
8. Place the shaped bagels on a dusted tray and rest for 10–15 minutes. Meanwhile, preheat a fan-forced oven to 225°C and line a baking tray.
9. Fill a wide pan with at least 5 cm of water. Add your preferred optional sweetener and bring the water to a rolling boil.
10. Using a slotted spoon, lower a few bagels into the water without overcrowding the pan. They may initially sink before puffing and floating. Once floating, boil for 1–2 minutes, turn gently and boil the other side for another 1–2 minutes.
11. Remove the bagels with a slotted spoon, drain briefly and transfer them to the lined baking tray. Add any optional toppings while the surface is still damp.
12. Bake at 225°C fan-forced for 15 minutes. Without opening the oven, reduce the temperature to 200°C and bake for another 20 minutes. If they are browning too quickly, reduce the temperature to 180°C instead.
13. Check that the bagels have reached approximately 100°C internally and the crumb is no longer sticky. Turn off the oven and leave them inside for another 10–15 minutes if needed, then cool on a wire rack before slicing.