{"id":1340,"date":"2013-11-20T18:33:15","date_gmt":"2013-11-20T16:33:15","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=1340"},"modified":"2020-04-03T23:44:02","modified_gmt":"2020-04-03T21:44:02","slug":"gf-jerusalm-bagels","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=1340&lang=en","title":{"rendered":"GF Jerusalem Sesame Bagels"},"content":{"rendered":"

The original recipe is by the lovely Sara Azuri Mizrachi, who allowed me to post my modified Gluten-free version.<\/p>\n

\"2013-11-20<\/a><\/p>\n

Ingredients<\/h3>\n

600 gr. Tagmish GF flour
\n1 “pregnant” Tbsp. (13 gr.) dry yeast
\n\u00bc cup sugar
\n\u00bc cup vegetable oil
\n\u00be Tbsp. salt
\n\u00bd bag (5 gr.) baking powder
\n600 ml. warm water
\n1 egg white for brushing
\nsesame seeds and sugar for sprinkling <\/p>\n

Preparation<\/h3>\n

Mix all dry ingredients in a bowl.
\nAdd all liquids and knead for a few minutes until you get a soft, sticky dough.
\nSmear hands with vegetable oil and lightly massage the dough.
\nCover bowl loosely with a plastic bag, and let rise in warm place for approx. \u00bd an hour.
\nDivide dough into 15 equal parts, knead and form balls.
\nOil your hands and create the desired shape.<\/p>\n

Shapes<\/u><\/b>:
\nTo create ring-shaped bagels: insert your thumb in the center of a ball, and gently expand in a circulatory motion.
\nTo create bagel sticks: roll each ball into an elongated cylinder.
\nTo create bagel rolls: divide each ball into two and roll each part into a short, thick cylinder.<\/p>\n

Place bagels over a tin lined with baking paper, brush with egg white, sprinkle generously with sesame seeds, and lightly with sugar.
\nCover with a towel and let rise for an additional \u00bd an hour.
\nPreheat your oven to 180C\/360F.
\nBake for approx. 15 minutes until nicely golden-brown (see picture).<\/p>\n

\"2013-11-20<\/a><\/p>\n

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