POPPY SEED BAGELS

PREP + COOK TIME 50 MINUTES (+ STANDING) MAKES 10

Nut free

31/3 cups (450g) gluten-free plain flour ½ cup (75g) potato flour

½ cup (90g) white rice flour,

plus extra, to dust

½ cup (75g) buckwheat flour 3 teaspoons (10g) dried yeast 2 teaspoons salt

2 teaspoons xanthan gum

1 egg

3 eggs, separated

¾ cup (180ml) light olive oil

1½ cups (375ml) warm milk,

plus 1 tablespoon extra

2 teaspoons poppy seeds

2 teaspoons flaked sea salt 1 Combine sifted flours, yeast, salt and gum in a large bowl.

2 Place egg, egg whites, oil and milk in a large bowl of an electric mixer; beat on medium speed for 3½ minutes. Add the flour mixture, 1 cup at a time, beating until combined and smooth.

3 Turn dough out onto a surface dusted with rice flour; knead until smooth. Divide dough into 10 pieces. Roll each piece into a 24cm-long rope. Working with one length of dough at a time, shape into a ring until the ends meet, securing ends together with a little water. Place rings on a greased oven tray. Repeat with remaining dough. Cover with oiled plastic wrap; stand in a warm place for 45 minutes or until risen.

4 Preheat oven to 200°C/180°C fan. Grease two oven trays; line with baking paper. 5 Working in batches of four, drop bagels one by one into a large saucepan of boiling water, ensuring they don’t touch; boil for 1 minute.

Turn bagels over; boil for another minute. Using a slotted spoon, transfer bagels to lined trays. Repeat with remaining bagels.

6 Brush tops of bagels with combined egg yolks and extra milk; sprinkle with poppy seeds and sea salt. Bake for 25 minutes or until golden. Cool on a wire rack.

SERVING SUGGESTION

Serve lightly toasted, topped with smashed avocado, roasted cherry tomatoes, crumbled fetta and fresh oregano leaves, or simply spread with cream cheese or jam.