* Exported from MasterCook *
LOWCARB BAGELS
Recipe By :dvinedee@yahoo.com
Serving Size : 20 Preparation Time :0:45
Categories : 0-5G Low Carb Bakery Bread Other Flours
Znew2001
Amount Measure Ingredient -- Preparation Method
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1 Cup warm water
1 tbsp yeast
1 tbsp sugar -- burns off
2 cups gluten, wheat -- flour
1/2 cup oat bran -- flour
1/2 tsp salt
1 egg
2 tbsp oil
3 qts water
1 tbsp cream of tartar
2 tbsp baking soda
1 egg yolk
1 tsp ice water
Toppings (optional):
sesame seeds, poppy seeds, finely chopped
onion
Preheat oven to 400°F-200°C 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 175mm 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 quarts3 litres 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.
These bagels freeze well. To freeze, wrap each bagel tightly with
waxed paper and then with foil.
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Per Serving (excluding unknown items): 125 Calories; 4g Fat (25.8% calories from fat); 20g Protein; 4g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 473mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore October. 2001
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