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Bagels

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Old 09-19-2003, 11:01 PM   #1
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Default Bagels

I don't know where these originated, but the recipe is all over the internet. I have heard they are good, and I hope to try them this weekend.

bagel recipe

Ingredients

1 Cup Warm Water

1 Tbs. Yeast 2g

1 Tbs. Sugar (burns off)

2 Cups High Gluten Flour (I have Bob's Red Mill--6
grams per 1/4 cup)-
- 48 g

(High gluten flour can be found at many grocery
stores, health food
stores and kitchen specialty shops. If you can't
find it, add vital
wheat gluten to regular flour or use "Better for
Bread" flour. Be
sure to check the carb count and adjust accordingly).

1/2 Cup Oat Flour (I persoanlly would use a nut
flour or ground nuts
since it is lower in carbs than the oat flour)-- 24
g (with oat flour)

With ground almonds (3.5 g)

(If you cannot find oat flour, substitute ground
oatmeal. Grind in a
blender or food processor and adjust carbs, if
necessary).

1/2 Tsp. Salt

1 Egg .6 g

2 Tbs. Oil

3 Quarts Water

1 Tbs. Cream of Tartar 1.8 g

2 Tbs. Baking Soda

1 Egg Yolk .3 g

1 Tsp. Ice Water

Toppings (optional)

Sesame Seeds, Poppy Seeds, Finely Chopped Onion
(Optional... Adjust
carbs if used).

**********

Preheat oven to 400 degrees F.

Proof the yeast by stirring the yeast and sugar into
the cup of warm
water. Allow mixture to begin working (bubbling
slightly and
foaming...this shows the yeast is alive).

Combine flours in a large bowl.

Stir proofed yeast mixture into the flour.

Mix in the salt and egg.

Turn the dough out onto a floured surface and knead
for 8 to 10
minutes. Dough should be smooth and elastic. If
dough is too sticky,
add a little more flour.

Put dough into an oiled bowl, turning dough to
thoroughly coat with
oil.

Cover bowl, place in a warm, draft free place, and
let rise until the
dough is doubled in size...about one to
one-and-a-half hours.

Punch down the dough and knead for two minutes.

Divide dough into 20, or more, pieces.

Roll each piece between hands and form piece into a
snake-like piece,
about six to seven inches long.

Join ends of each piece to form rings of dough. Wet
fingers and press
two ends of dough together tightly. (I've been
experimenting with
taking the dough pieces, and instead of making them
into long pieces,
rolling them into balls, flattening and making a
hole in the middle
by sticking my finger through the dough. Then, I
squeeze them all the
way around, until they are in the donut-like shape.
That keeps them
from coming apart at the seam when they hit the
boiling water).

Place dough rings on a buttered baking sheet and let
stand for eight
to ten minutes.

Bring three quarts of water to a boil and add the
cream of tartar and
baking soda.

Note: It is extremely important the cream of tartar
and baking soda
be added to the water. This addition is what keeps
the bagels from
shrinking.

Use a slotted spoon to gently place three bagels
into the boiling
water. The bagels will float and begin to puff up.

Boil two minutes on each side, remove and place on a
buttered baking
sheet.

Note: Bagels will be very slippery when they come
out of the water.

Continue boiling bagels, a few at a time, until all
are boiled and on
the baking sheet.

Mix the egg yolk and ice water together.

Use a pastry brush to coat each bagel top with the
mixture.

Sprinkle with topping, if desired.

Bake for 20 to 25 minutes, or until golden brown.

Cool on wire rack.

**********

Can make up to 20 bagels
Total carbs using oat flour:_ 80 grams, @ 4grams per
bagel
Total carbs using ground almonds: 60 g, @ 3 g each
bagel

These bagels freeze well. To freeze, wrap each bagel
tightly with
waxed paper and then with foil.



Bagels Low Carb

1 Cup Warm Water
1 Tbs. Yeast 2g
1 Tbs. Sugar (burns off)
2 Cups High Gluten Flour (Bob's Red Mill-6g_ per 1/4
cup)- - 48 g (If you
can't find it, add vital wheat gluten to regular
flour or use "Better for
Bread" flour. Check the carb count.
1/2 Cup Oat Flour (I would use a nut flour since it
is lower in carbs than
the oat flour)-- 24 g (with oat flour) With ground
almonds (3.5 g) (If you
cannot find oat flour, substitute ground oatmeal.
Grind in a blender or food
1/2 Tsp. Salt
1 Egg .6 g
2 Tbs. Oil
3 Quarts Water
1 Tbs. Cream of Tartar 1.8 g
2 Tbs. Baking Soda
1 Egg Yolk .3 g
1 Tsp. Ice Water
Toppings (optional) Sesame Seeds, Poppy Seeds,_
(Optional... Adjust_ carbs
if
used).

Preheat oven to 400 degrees F. Proof the yeast by
stirring the yeast and
sugar into the cup of warm_ water. Allow mixture to
begin working (bubbling
slightly and foaming...this shows the yeast is
alive).Combine flours in a
large bowl. Stir proofed yeast mixture into the
flour. Mix in the salt and
egg. Turn the dough out onto a floured surface and
knead for 8 to 10
minutes. Dough should be smooth and elastic. If
dough is too sticky, add a
little more flour. Put dough into an oiled bowl,
turning dough to thoroughly
coat with oil. Cover bowl, place in a warm, draft
free place, and let rise
until the dough is doubled in size...about one to
one-and-a-half hours.
Punch down the dough and knead for two minutes.
Divide dough into 20, or
more, pieces. Roll each piece between hands and form
piece into a snake-like
piece,_ about six
to seven inches long. Join ends of each piece to
form rings of dough. Wet
fingers and press two ends of dough together
tightly. (I've been
experimenting with taking the dough pieces, and
instead of making them into
long pieces, rolling them into balls, flattening and
making a hole in the
middle by sticking my finger through the dough.
Then, I squeeze them all the
way around, until they are in the donut-like shape.
That keeps them from
coming apart at the seam when they hit the boiling
water). Place dough rings
on a buttered baking sheet and let stand for eight
to ten minutes. Bring
three quarts of water to a boil and add the cream of
tartar and baking soda.
Note: It is extremely important the cream of tartar
and baking soda be added
to the water. This addition is what keeps the bagels
from shrinking. Use a
slotted spoon to gently place three bagels into the
boiling water. The
bagels
will float and begin to puff up. Boil two minutes on
each side, remove and
place on a buttered baking sheet._ Note: Bagels will
be very slippery when
they come out of the water. Continue boiling bagels,
a few at a time, until
all are boiled and on the baking sheet. Mix the egg
yolk and ice water
together. Use a pastry brush to coat each bagel top
with the mixture.
Sprinkle with topping, if desired. Bake for 20 to 25
minutes, or until
golden brown. Cool on wire rack. Can make up to 20
bagelsTotal carbs using
oat flour: 80 grams, @ 4grams per bagelTotal carbs
using ground almonds: 60
g, @ 3 g each bagel.

BAGELS

* Exported from MasterCook * Recipe By : Danielle
Michalski Serving Size :
10 Amount Measure Ingredient -- Preparation
Method ---------- ------------
-------------------------------- 1 cup vital
wheat gluten 1 1/2 tablespoons pecan meal -- (or
almond meal, etc.) 1 1/2
tablespoons protein powder 1 large egg 1/4 teaspoon
salt 1/2 tablespoon
yeast -- (or 1/2 of a packet) 1/2 cup warm water 1/2
tablespoon sugar --
(will be eaten by yeast) 1 tablespoon oil 1
tablespoon baking soda 1/2
teaspoon cream of tartar 3 quarts water 1 egg yolk 1
teaspoon ice water
Proof the yeast in the warm water and sugar. Mix the
flour, nut meal, and
protein powder in a bowl. Add in yeast mixture. Mix
to combine the
ingredients, and then add in the 1 large egg and the
salt. Mix together to
form the dough. (Dough will be smooth and elastic.
If it is sticky, add a
little more vital wheat gluten.) Knead the dough for
8-10 minutes and then
place in a well-oiled bowl. Coat the dough with the
oil, cover, and place in
a warm draft-free place until it is doubled in size
(about 1 hour). After
the dough has risen, punch it down and knead for
another 2 minutes. Divide
the dough into 10 equal pieces. In the meantime,
prepare a well-buttered
cookie sheet. Shape the pieces of dough into balls,
then flatten the balls
and cut out a donut hole in the middle. Place the
bagels on the buttered
cookie sheets. Let the formed bagels rest for 8-10
minutes on the buttered
cookie sheets. Bring 3 quarts of water to a boil and
add the baking soda and
cream of tartar. (This is very important because
bagels will shrink without
these two ingredients in the water.) Using a slotted
spoon, carefully place
3 bagels at a time in the pot and cook for 2 minutes
on each side. (They
will puff up considerably in the water.) Place the
boiled bagels back on the
buttered cookie sheet and repeat the process until
all the bagels have been
boiled in the water. Combine the egg yolk and ice
water to form an egg wash.
Brush the bagels with the egg wash. (You may
sprinkle the bagels with your
favorite toppings at this point.) Place the bagels
in a preheated 400 degree
oven for 20-25 minutes, or until they are golden
brown. Let cool on a wire
rack. Notes: They are so delish! It takes some time
making this, but I think
it was worth it! Yield: 10 bagels - - - - - - - - -
- - - - - - - - - - Per
Serving (excluding unknown items): 134 Calories; 4g
Fat (27.5% calories from
fat); 22g Protein; 3g Carbohydrate; trace Dietary
Fiber; 40mg Cholesterol;
480mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean
Meat; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates.
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Old 02-27-2004, 05:09 PM   #2
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hi there in reply to your bagel recipe i tried it i live in the uk and use gluten 2 cups and half a cup of oat bran flour but the dough was terrible and the bagels came out awful
is the vital wheat gluten here the same as the us and should i use the same amount in the recipe if not please help me my email address is robert.rosenfield@btopenworld.com
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Old 02-29-2004, 07:09 PM   #3
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Hi Oliver, I never got around to trying these ( when I posted, I said I had hoped to try them that weekend, and it never seemed to come!) but I did read a statement above that said if you can not find 'high gluten flour' that the recipe called for, to add vital wheat gluten to your own flour. I do not know what measurements to use to mix that, but it does make a difference in the two.

If you used 2 cups of vital wheat gluten then it won't work. These are two different products. Go back to your store and see if you can find High Gluten Flour. The brand here that is popular is Bob's Red Mill. It is found in a lot of health food and specialty stores (and regular groceries on occasion) so maybe you can find it in a health food store if you don't have it at your regular grocery.
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