Bamboo Fiber New York-Style Bagel Recipe – Made of Bamboo Flour, Keto, Low Carb And Gluten Free

Описание: I'm so excited to show you this Keto-friendly (low carb) gluten-free Bagel recipe, that is made of bamboo fiber. You will fall in love with these bagels as they are so soft on the inside, with the perfect amount of chewiness. The whole family loves it! This is a game changer if you are on a low carb or gluten free diet.

How to make bamboo baking flour:
   • Bamboo Baking Flour -How To Make It? Keto,...  

Full Recipe
170g water
3g honey
8g (2tsp) dried active yeast
100g bamboo baking flour (80g bamboo fiber and 20g powdered whole psyllium husk).
1 tsp baking powder
3/4 tsp fine salt
30g unsalted butter
2 large room temperature eggs

Steps
Place 2 large eggs in warm water to warm them up to room temperature.
Heat 170g of water until just warm (not hot).
Add 3g of honey (or 1 tsp (3g) of inulin) and mix.
Then blend 8g (2tsp) of dried active yeast with them and leave for 5-10 min to begin fermenting before use.
Measure 100g of bamboo baking flour (80g of bamboo fiber and 20g of powdered whole psyllium husk).
If you are not sure how to make this flour, watch my video about it.
Add 3/4 tsp (7g) of fine salt,
1 tsp of baking powder and mix to combine.
Measure 30g of unsalted butter and melt it.
Crack 2 large room temperature eggs into the fermented yeast and
pour the melted butter into the mixture.
Whisk them to combine.
Stir the dry and liquid ingredients with a spatula thoroughly.
Allow your dough to rest for a few minutes.
Knead the dough lightly with your hands for 5 minutes, use a silicone sheet.
The dough shouldn't cling to your hands, but if it does, sprinkle with flour.
At the beginning of kneading you may feel an air bubble in the middle of the dough.
Don't worry, just reshape or press the air bubble out and continue kneading.
You can use an electric mixer for kneading (for 5 minutes, low speed).
If you find that the kneading hook doesn't reach the dough and just spins around along without it, you can adjust the dough with a spatula.
Since this is a gluten free dough, it works differently.
This is the consistency of the dough after 5 minutes of kneading.
Roll lightly with your hands for a few seconds, use a silicone sheet as the dough is actually a little sticky.
Cut the dough for 6 equal pieces.
Shape each piece into a ball.
Flatten the dough a little bit with your palm.
Press your thumb finger through the center of each ball to make a hole about 1 inch in diameter.
Place the bagels into a baking sheet and rise for about 45 minutes on a warm place:
Preheat oven to 170F (70C) then turn it off. Then put the bagels inside the oven and let rise.
This is how they look like after rising.
Bring a pot of water to a boil.
Carefully place the proofed bagels into the boiling water. 
Let them boil there for 40 seconds then
transfer the boiled bagels back onto your lined cookie sheet.
Using a pastry brush, brush the egg wash on top and around the sides of each bagel.
Sprinkle them with everything bagel seasoning.
Bake it at 380F (190C) for about 23 minutes.
Keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. 
After baking place the hot bagels onto a cooling rack and
let them cool completely.
This is key with bamboo fiber dough because when hot, the inside of the dough is like slime ( as if it were still raw and wet).


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