STEP 1 : Start by sifting the flour and cornflour. Then mix everything together in a bowl with the yeast, salt and xanthan gum.
STEP 2 : In the bowl of an electric mixer (or by hand, but you’ll need to be energetic), combine the whole egg and the 3 egg whites, oil and milk. Mix at medium speed for about 3 min 30. Then gradually fold in your mixture from STEP 1. Beat until the mixture is smooth and homogenous.
STEP 3 : Put some flour on your work surface. Knead the dough for a while, until you feel it is sufficiently kneaded to divide it into 10 portions.
STEP 4 : On the same floured work surface, shape these 10 portions into fairly long logs (about 24 cm long), then glue the ends together to form a ring.
STEP 5 : Place your gluten-free bagels on a greased baking tray, cover with cling film and leave to rest for 45 min/1h.
STEP 6 : Preheat your oven to 200°. After greasing two baking trays, line them with baking paper.
STEP 7 : The most complex stage arrives: heat some boiling water in a saucepan, and plunge your gluten-free bagels into the water for 1 minute. Then use a skimmer to remove your bagels and place them on the baking trays.
STEP 8 : Mix your egg yolks with the tablespoon of milk and brush over your bagels. Then add your poppy seeds and fleur de sel.
STEP 9 : Bake in the oven for 25 minutes and then leave to cool on the grill.
