Now before you ask what on Earth a platzel is it’s basically a bagel that hasn’t been boiled before it’s been baked. Which a bagel must be to qualify (this is also what gives a bagel its characteristic chewy texture).
So yes to everyone waving around a baked bagel, my grandma wags her finger at you. And so do I.
I will also highlight at this point that these are un-yeasted which means no proving time. And no proving time means you can go from dry ingredients to dough to baked bread in 30 minutes flat.
Jolly good show ey chaps!
In terms of making them gluten free I have also created my very own ‘gluten free flour’ blend by mixing naturally non-glutinous bits & pieces in ratios that create the characteristic elastic nature of gluten. If looking to make regular recipes gluten free this blend can easily be substituted in.
Makes 6 regular or 8 mini platzels
FOR THE GLUTEN FREE FLOUR BLEND
- 2 1/2 cups buckwheat flour
- 1/2 cup tapioca flour
- 1/2 cup rice flour
- 3 teaspoons baking powder
- 2 level teaspoons xantham gum
- pinch of salt
- 1 cup yoghurt (I used Nush almond but natural, greek, sheep or goat yoghurt work perfectly)
- 2 eggs
- Sesame &/or poppy seeds, onion flakes to decorate
- Preheat your oven to 185C, line a tray with a silicone mat.
- Whisk together your flour blend ingredients then add the yoghurt & eggs. Mix to a soft dough, bringing it together with your hands & kneading until smooth (~3-4 minutes).
- Divide into 6 or 8 depending on what size you’re going for & roll into sausages, turning into circles & squeezing the ends together. Brush with water & sprinkle on your seeds & onion flakes.
- Bake for 20-25 minutes in the centre of your oven until golden & hollow when tapped.
- Cool for 5 minutes & then serve straight away or pop into an airtight container & use within 5 days. They can also be frozen for up to 3 months.