Hey, lovely readers! Happy Thursday! I bring you this bagel as part of a group blogging challenge entitled, “Gluten-Free Dream Day at Panera Bread“.
What’s a Gluten-Free Dream Day at Panera Bread?
Well, basically a bunch of us bloggers came together and we each re-created our favorite Panera Bread bakery treat into a gluten-free vegan version. Pretty cool, huh? Some very talented folks are participating, and I’m excited to be part of it.
When I was invited to work on this idea with Marly, of Namely Marly, the same genius who brought us Top Ten Sandwiches: Veganized , I was all about it. But, I have to admit…. I haven’t been to a Panera Bread chain in a very, very, very long time. In fact, I think the last time I was in one was about 4 years ago, and that was only to pick up some grub for my office friends’ lunches. I did however get myself a soy latte, and from what I remember, it was pretty tasty.
Once I finally took a looksy at Panera’s menu and realized they had a Jalapeño Cheddar Bagel, I decided I wanted to recreate it in my own gluten-free and animal friendly kitchen. I love bagels… so I thought this would be right up my alley. Even though I had never had the actual Panera bagel, it sounded like something I would totally be into. And, man, was I right.
Chewy, crunchy (once toasted), spicy, and cheesy, this is definitely my kinda bagel. I’ve always been much more of a savory breakfast kinda gal, and I could get used to waking up to this deliciousness each morning with a piping hot cuppa joe… couldn’t you?
Jalapeño Cheddar Bagel ~ Vegan and Gluten Free
Yield: 8 bagels
In medium-sized mixing bowl, sift together buckwheat flour, 1 cup sorghum flour, cornstarch, tapioca starch, nutritional yeast, xanthan gum, and salt.
In large mixing bowl, combine dry active yeast with sugar and warm water and proof until foamy.
Once yeast is foamy and proven to be usable, mix in olive oil, vinegar, and prepared flaxseed meal. Gradually add in your flour mixture until all is combined. Mix on medium speed for one minute until dough is sticky.
Scrape down sides of bowl and stir in an additional 1/2 cup sorghum flour until dough is once again workable. Use your hands to add in up to 1/2 cup more sorghum until dough is soft and easily handled.
Gently knead in (only briefly!) the cooked jalapeño and 1 cup Daiya. If the dough becomes sticky again, cover your hands in flour while working the mix-ins into the dough.
Using slightly wet hands, divide dough into 8 equal sized balls, and pat each into patties. Use your finger to make a hole in the middle of each bagel. Place onto parchment or silicon mat covered cookie sheet and let rest about 30 minutes.
Preheat oven to 375 ºF.
Bring a small pot full of water to a boil and drop 1-2 bagels at a time into the boiling water, allowing to cook for 1 minute. Use a slotted spoon to remove the bagel from the water and transfer back to cookie sheet. Repeat until all bagels have been boiled.
Once the bagels are no longer wet, transfer to a second, dry, parchment lined and cornmeal covered cookie sheet.
Top each bagel with a little bit of Daiya shredded cheese (the remaining 1 cup) and bake in oven for 25-30 minutes, or until golden brown on bottoms and cooked through in the middles. I will often just break a bagel apart to test for done-ness, but they are usually done around the 27 minute mark in my oven.
Serve toasted ans smeared with your favorite bagel topping.
Check out what the other participants in this challenge baked up!!
Heather Strang — Orange Scones
Clean Green Simple — Spinach & Artichoke Souffle
Also, check out some other great Gluten-Free bloggers offering delicious recipes for café-type bread bar items: