Classic bagels

Q: Why don't you use cornstarch in recipes?

Because we want to offer an alternative to the usual ready-to-use industrial mixes , which are largely made up of corn starch. Proposing recipes based on this same ingredient would be inconsistent with our vision. Of course, those who prefer can replace potato starch with corn starch. It is an inexpensive and easy-to-find ingredient, but it tends to dry out products more quickly. The truth is that with Baker Mix you save compared to the ready-made mixes available on the market, even when using better and more expensive raw materials. In short, it's hard to do better!

Our recipes aim to inspire your creativity and talent, to help you create uniqueand high-quality gluten-free products, at a lower cost > compared to the use of ready-made mixtures. Try them, and then interpret them according to your needs, as a true craftsman would do who makes everything he does unique.
— Angel Food

Ingredients:

POWDERS
250g Potato starch
130g Fine white rice flour
20g Chickpea flour (or 20g rice flour)
15g Dextrose (or fructose or sugar)
15g Fresh brewer's yeast
40g BAKER MIX
7g Salt
3g Spice seasoning to taste

LIQUIDS
330g Water
20g Seed oil

FOR BOILING:
Boiling water with baking soda or maple syrup

Procedure:

Combine all the dry ingredients in the mixing bowl and start the mixer at low speed using the "paddle" attachment (flat beater).

Slowly pour in the liquids and increase to medium-high speed, continuing to mix for about ten minutes. Occasionally, with the machine off, clean the sides of the bowl using a spatula and bring the dough back to the center of the bowl.
It is important to work it for a long time to obtain a smooth, homogeneous, and lump-free mixture.

Transfer the dough to the work surface, briefly knead it by hand, and shape it into a loaf, using rice starch as dusting.
Divide the loaf into 6 pieces and form the bagels.
There are two main methods to shape them:

Roll and ring method:
Take a portion of dough and form a long cylindrical roll. Then, join the two ends of the cylinder, slightly overlapping them, and press to seal well. This method allows you to get bagels with a well-defined and regular central hole.

Center hole method:
Take a portion of dough and form a smooth ball. Using your thumb, make a hole in the center of the dough ball and then widen the hole by gently pulling the dough around your finger until you reach the desired size. This method is quick and easy and ensures a bagel with a symmetrical shape.
Both methods are effective, and the choice between them depends on personal preference.

Place the bagels on a baking sheet lined with parchment paper, lightly grease the surface with oil or non-stick spray, cover with plastic wrap, and let rise.

Briefly boil the bagel, dip it in seeds (if desired), and place on a baking sheet with parchment paper. Bake as directed.

Let cool and store for 3 days in an airtight container, or freeze for up to 30 days.

Remember that times and temperatures indicated may change based on various factors, such as type of equipment, product sizes, etc. and that the liquids indicated in the recipe may need to be adjusted based on the degree of hydration of the flours and starches used.

Note:

It is possible to prepare Bagels even without boiling, simply by brushing their surface with extra virgin olive oil or seed oil. It is a faster solution and the result is still good.

The boiling and baking phase must be done quickly to prevent the product from deflating due to boiling.

Any doubts? Read here!

FAQs

Frequently Asked Questions

What is Angel Mix?

Angel Mix is a concentrated powder additive, gluten-free, wheat-free, corn-free, soy-free, and 100% vegan. It is used for the preparation of all types of gluten-free sweet or savory doughs, both with margarine and butter.

What is Baker Mix?

Baker Mix is a concentrated powder additive, gluten-free, wheat-free, corn-free, soy-free, and 100% vegan. It is used for the preparation of gluten-free baked goods such as bread, focaccia, bagels, donuts, buns, brioche, etc., etc.

Why don't you use cornstarch in recipes?

Because we want to offer an alternative to the usual ready-to-use industrial mixes, which are largely made up of corn starch.

Proposing recipes based on this same ingredient would be inconsistent with our vision.

Of course, those who prefer can replace potato starch with corn starch. It is an inexpensive and easy-to-find ingredient, but it tends to dry out products more quickly.

The truth is that with Baker Mix you save compared to the ready-made mixes available on the market, even when using better and more expensive raw materials.

In short, it's hard to do better!

Can I use fresh eggs and milk instead of powdered ones?

Sure, although the use of powdered ingredients is preferable because it allows for more precise standardization of all production phases and is much faster in a professional environment.

However, know that 10g of whole egg powder corresponds to a medium egg, weighing 40 grams shelled (in fact, to reconstitute 10g of egg powder, 30g of water is needed).

8g of egg yolk powder corresponds to 1 yolk, reconstituted with 8g of water.

While 10g of powdered milk should be considered as 100g of milk, since 90g of water must be added to reconstitute it.

Are powdered eggs better or fresh ones?

It depends.

Powdered eggs ensure greater production efficiency and easier logistical management.

But fresh eggs guarantee a more stable and resilient structure both during leavening and baking. Especially with rich and/or "heavy" doughs (such as Colomba, Pandoro, etc.), they are preferable.

Is powdered milk better or fresh milk?

All else being equal in quality, powdered milk is preferable because it is more "convenient" to handle even logistically, and it has a more intense flavor since it is in powder form. By "playing" with hydration, it is indeed possible to accentuate or reduce the intensity of its taste in the product.

Can I substitute some ingredients?

Yes, but without completely changing the recipe, you can for example replace starches and flours.
Or you can replace sugar with cane sugar or coconut sugar.
Or use seed oil instead of EVO oil, and vice versa.
Obviously, you need to take these changes into account and possibly recalibrate the hydration of the recipe or specific procedures.

You can also enrich the recipe with your personal touch: add chopped black olives to the bread recipe, or put a pinch of cinnamon in your brioche, etc.

Our recipes mainly serve as a source of inspiration rather than a strict cookbook to follow.

And if you have any doubts, contact us!

Do I need a mixer?

Yes, although it is possible to prepare doughs by hand or with household appliances, the use of a dough mixer is strongly recommended, even if not professional, but one that can guarantee sufficient working intensity to properly prepare the doughs.

Is it really necessary to knead doughs prepared with Baker Mix for a long time?

Yes, because working the dough for a long time at medium-high speed helps to overcome the initial stiffness of the fibers and hydrocolloids, making the dough smoother, more homogeneous, and softer.

Can I freeze the raw dough?

Yes, you can freeze the freshly made and already portioned product BEFORE the proofing stage. However, keep in mind that the yeast in the dough will not survive more than 20/25 days, so the product should be consumed before this period.
Simply thaw the product in the refrigerator - well covered to prevent drying on the surface - for at least 12 hours, after which it can be handled like a freshly made product (i.e., proofing and baking).