* Exported from MasterCook *

DANIELLE MICHALSK'S BAGELS

Recipe By :
Serving Size : 6 Preparation Time :1:30
Categories : Bakery Bread Other Flours Substitutes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup gluten, wheat -- flour
(Bob's Red Mill)
1 1/2 tbsp almond meal
or any nut meal/flour
1 1/2 tbsp soy protein isolate -- or whey
1 lg egg
1/4 tsp salt
1 1/2 tsp yeast -- 1/2 pkt
1/2 cup warm water
1 1/2 tsp sugar -- yeast food
1 tbsp oil
1 tbsp baking soda
1/2 tsp cream of tartar
3 qt water -- 3 litres
1 egg yolk
1 tsp 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 - 3 litres 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°F-200°C 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






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Per Serving (excluding unknown items): 217 Calories; 7g Fat (10.8% calories from fat); 119g Protein; 12g Carbohydrate; trace Dietary Fiber; 67mg Cholesterol; 800mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore June 2003
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0