Ingredients
Dough
- 500 grams gluten free flour
- 15 grams Yeast
- 1/2 teaspoon salt
- 2 tablespoon sugar
- 75 grams Butter, melted
- 300 grams Milk, warm
- 2 eggs, lightly beaten
- 1 heaped tablespoons seed poppy/sesame, topping
- 1 egg, glazing
Accessories you need
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Varoma
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place all dry ingredients into TM bowl.
2. Mix for 4 seconds on speed 6.
3. Add the rest of the ingredients.
4. Mix for 10 seconds on speed 6.
5. Pre heat oven 180◦C.
6. Let rise in TM Bowl for 50 minutes.
7. Knead 1 ½ minutes, Closed Lid position.
8. Turn out onto a floured board or silicone mat if you have one.
9. Divide into eight sections.
10. Roll into sausages, joining them in a circle to make the bagel shape.
11. Place in Varoma, three in bottom section, 5 in top.
12. Put 600g water in TM Bowl, Place Varoma on top of bowl and steam bagels; 12 minutes, Varoma, Speed 4.
13. Brush with beaten egg, sprinkle with seeds.
14. Place on a greased baking tray.
15. Bake for 20 mins in a 180◦C oven.
Method
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I used White Wings GF flour and the dough was almost like cake batter once it had been kneaded. I just added some more flour when the dough was on my silicone mat, mixed it in with my hands and let it proof for another 10 minutes or so. They came out really well! I will definitely be using this recipe again
Thank you!
Sorry it did not work for you. Sometimes flours react differently. If it is a bit sticky I suggest not to roll it but to flour your finger and push a hole through the dough and swirl it around a little.
Flours are different and can also react differently due to weather. I will rarely add a little more flour but do do it sometimes. If the dough is very sticky I won't roll but form balls and stick my finger in the centre to make a hole and swirl it around. Sorry it didn't work for you hope this information was helpful.
Sadly mine didn't turn out. The dough was way to sticky to roll into a sausage. This was how they looked after being in the Varoma. Any suggests where I went wrong?
I just made these, but used Certified Organic Spelt. Turned out beautifully! Thank you!
I used my own mix of GF Flour and it came out totally runny not like a dough at all ,so I added extra flours so hopefully it work I have no idea why its so runny it is rather hard to roll a runny dough .....
Looking to be a healthy mature being bringing healthier choices to my table for my family.
I think so.
Used White Wings GF. when using flour you need to also look by eye and add more/less, although I try not to add too much more. If it becomes too sticky I turn it out on a board and use a donut cutter.
Is that YouTube clip of THIS recipe?
I attempted it last night, and it seemed to be going well until I did the kneading step, then it turned SO STICKY, couldn't be balled, let alone rolled
ended up making a loaf of bread out if it (flavour was delicious), just don't know what went wrong. Would love to attempt them again!
What at flour did you use??
They freeze well, I do it all the time.
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