Steps to Make Ultimate Vickys Everyway Bagels, GF DF EF SF NF

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Run the stairs. Stroll up the stairs to where you live or work instead of using the elevator. This isn't as simple to do if you work on a very high floor but if you work on a lower floor, making use of the stairs is a superb way to get some extra exercise. Even if your office or home is on one of the top floors, you can choose to get off of the elevator early and take the stairs the rest of the way. Most people will choose to be sluggish and take an elevator instead of getting exercise on the stairs. Even if you only have one flight to climb, climbing along it during the day is a great way to get additional exercise.

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We hope you got insight from reading it, now let's go back to vickys everyway bagels, gf df ef sf nf recipe. You can cook vickys everyway bagels, gf df ef sf nf using 13 ingredients and 17 steps. Here is how you do it.

The ingredients needed to cook Vickys Everyway Bagels, GF DF EF SF NF:

1. Provide 160 grams of rice flour.
2. Provide 85 grams of potato starch, not flour.
3. You need 65 grams of sorghum flour.
4. Prepare 65 grams of corn starch.
5. You need 60 grams of gluten-free oat flour.
6. Prepare 3/4 tbsp of xanthan gum.
7. Get 1 1/2 tsp of salt.
8. Use 1 tbsp of fast action yeast.
9. Provide 300 ml of warm water.
10. Use 2 tbsp of olive oil.
11. Take 2 tbsp of agave nectar.
12. Take 1 tsp of cider vinegar.
13. Take 1 tbsp of treacle / molasses added to 3/4 pan of boiling water.

Instructions to make Vickys Everyway Bagels, GF DF EF SF NF:

1. Preheat the oven at the lowest setting for 5 minutes while you prepare the ingredients....
2. Mix all the dry ingredients in a bowl then make a well in the centre and add in the wet.
3. Turn off the oven and line a baking tray with parchment paper. Use the dough hook on your food processor to mix the dough for 3 minutes.
4. Oil your hands and split the dough into 4 or 6.
5. Roll each piece into a ball, squash down slightly then using your thumb make a hole in the middle. The dough should be slightly sticky, not too dry.
6. I find it easiest to 'spin' the dough like a hula hoop in my hand on my thumb. Make the holes quite large as they'll close as the dough rises.
7. Set each bagel on the baking tray and put the tray on the bottom shelf of the cooling oven for 45 minutes.
8. They should have risen quite well by the end of that time.
9. Get the molasses water boiling on the stove and preheat the oven to gas 6 / 200C / 400°F.
10. Drop the bagels in one at a time and boil 30 seconds each side then put them back on the baking tray again.
11. At this point you can top with salt, seeds or any topping you might enjoy.
12. Bake for 20 - 25 minutes until golden.
13. Let cool a bit on a wire rack then split and top with whatever you like.
14. To make cinnamon raisin bagels add a tsp cinnamon and 60g raisins to the dough and dust with cinnamon sugar before baking.
15. In fact any dried fruits are great like apricots, cranberries and blueberries. Dried pineapple and coconut make great hawaiian bagels. Orange zest is also delicious.
16. For onion bagels add a handful of dehydrated onions to the dough and 1/2 a tsp onion powder. You could add a handful of grated cheese for cheesy bagels.
17. For garlic bagels try half a tsp each of garlic powder and minced garlic. Poppy, black onion & sesame seeds are great toppings.

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