homemade steamed chewy bagels

Who doesn’t love a freshly toasted bagel smothered with cream cheese? For my family, even those with some gluten restrictions, these Homemade Steamed Chewy Bagels are always welcome. That’s all the incentive I need to make the effort.

I’ve always been a bit obsessed with knowing what ingredients are in the food that we eat. We really do need to be our own advocates in avoiding the common toxins and chemicals found in so many of our food products.

As you guys are most likely aware, several of my loved ones have a considerable intolerance to gluten. I am grateful that they’ve not been diagnosed with Celiac Disease but their issues are serious enough that they avoid foods containing any trace of gluten. Always.

Until recently, that is. Here’s the thing…

It turns out that they can eat regular pasta that is imported from Italy. As long as the pasta is made with locally grown & harvested wheat products that is then produced there as well. During a fairly recent stay in Belgium, my normally gluten-sensitive daughter found that she was able to indulge in whatever was offered …artisan breads, pastries, locally-brewed beers. All of it with no adverse reaction whatsoever. Sounds crazy, right?

It certainly got me thinking in terms of what I can possibly bring to the table. Literally. Following this thought process, why can’t I use imported or guaranteed organic flour to make baked goods for them that would normally be off-limits?

Without getting too involved in this post with what I’ve discovered regarding this growing trend, I will tell you this …there are so many folks out there who tell the same story. There may be less gluten in some varieties of European wheat but that doesn’t seem to be the answer. The frequent use of pesticides such as Roundup, which are readily sprayed on the majority of  the US wheat crops, seems to be the more likely culprit.

Most of our crops are sprayed in an effort to harvest more efficiently and yield product more quickly, but the active ingredient contained within, glyphosate, has been undeniably linked to the huge spike in gluten sensitivity and diseases like Celiac in recent years.

Data provided by the European Commission shows that the vast majority of wheat samples recently examined do not contain detectable Glyphosate residues. If you are trying to avoid glyphosate (which is always advisable) in your locally available whole grains & flours, this article provides some good information.

As I travel down this rabbit hole, researching this phenomenon, I will gladly share my findings with you.

Of course, I’m always happy to share info on my preferred flours.

• Sunrise Flour Mill offers an array of glyphosate-free flours and blends. This awesome Minnesota based company produces single source, organic, heritage flours. I’ve been baking with their products for several years now with great success. Hands down – my number one source. Ordering directly from them is stress-free, using their streamlined online process. 
• When I need semolina flour for a specific recipe, my choice is Mulino Caputo based in Italy. It is readily available on Amazon. Also, I’ve been pleased with their Italian Double Zero 00 flour. 

Please keep in mind that I am not advising anyone to eat something that may cause issues for them. I am simply sharing with you what my family has personally experienced and what I’ve learned in my small amount of research. For now, back to the matter at hand.

What you’ll need to make your overnight starter…

• Unbleached bread flour – Bread flour is a high-protein flour (between 12% to 14%) that is typically used to make bread, pizza dough, bagels and more. It’s made from hard wheat and contains more protein, therefore more gluten, than all-purpose flour. It makes the dough more elastic and light. 
• Instant yeast – I use instant yeast for this recipe since it is simply whisked into the flour before adding the liquid to the mix.
• Water – Room temperature filtered or bottled water is recommended.

• Weigh your flour – always my preference using my digital scale.
• Or measure it by gently spooning it into a cup, then sweeping off any excess.
• Place the flour along with the yeast in a small bowl.
• Stir with a whisk to fully blend.
• Add the water and stir until combined.
• Cover and let rest at room temperature overnight.

Remaining ingredients for your Homemade Steamed Chewy Bagels…

• Unbleached bread flour – High protein bread flour is recommended but unbleached all-purpose flour can be used as a substitute.
• Instant yeast
• Table salt
• Overnight starter – All of the starter is used.
• Molasses – If you prefer, can be substituted with one tablespoon non-diastatic malt powder or barley malt syrup.
• Water – Room temperature filtered or bottled water is recommended.
• Egg wash – One large egg white, beaten with two teaspoons water. Gives the baked bagels that traditional sheen.
• Optional toppings – Such as toasted sesame seeds, poppy seeds or everything bagel seasoning.

Here’s an interesting article from the folks at Bon Appétit on the differences between all-purpose flour and bread flour.

Disclosure: Please note that some of the links above may be affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.

More breads to snack on…