Bagels, from the DZG #2 issue, 2006

This is also from the DZG e.V. 2006, edition #2 Magazine.

Teaspoon: Literal eating "Tea-spoon"
Tablespoon: Soup spoon


Bagels
Makes 12 bagels

Ingredients:

250 grams Potato starch
150 grams Rice flour
50 grams of chickpea or soy flour
5 grams of locustbean
7 grams of dry yeast
1 Tablespoon Sugar
1 Teaspoon Salt
300 ml Milk
40 grams butter
50 grams rice or potato starch for kneading
1 Tablespoon sesame seeds

Directions:

Mix all the dry ingredients together first. Knead in the milk and softened butter. Cover the dough with a damp cloth and allow the dough to rest for 45 minutes.
Prepare your baking sheet with baking paper. You will also want to now prepare your kneading surface with the additional flour and carefully take your dough out and work it with your hands. Make sure you do not add too much rice or potato starch while you are working with it.
Roll your dough out, about a finger's width thick, and with a large glass, cut out your bagel shapes. In the middle, cut out a smaller circle. Lay these finished bagels for 15 more minutes on a floured surface.
Preheat your oven at this point to 200 degrees Celcius (Fan option at 180). In a middle-sized pot, prepare some boiling water. You will breifly boil each bagel in this pot before placing it on your baking sheet. (Use a slotted spoon -- like the one in the photo) to insert, turn and remove the bagel from the pot). Go ahead and now add your sesame seed topping. Bake until golden brown (about 30 minutes).