* Exported from MasterCook *

LOWCARB BAGELS FROM COCOA8

Recipe By :Annie from Cocoa8 at the Protein Power BB
Serving Size : 10 Preparation Time :1:00
Categories : Bakery Bread Other Flours Substitutes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup gluten, wheat -- flour high protein
1 1/2 tbsp pecan flour
1 1/2 tbsp whey protein isolate -- I used apple
cinnamon flavor
1 lg egg
1/4 tsp salt
1 1/2 tsp yeast -- 1/2 packet
1/2 cup warm water
1 1/2 tsp sugar -- will be eaten by
yeast
1 tbsp oil
1 tbsp baking soda
1/2 tsp cream of tartar
3 qt water
1 egg yolk
1 tsp ice water

Proof the yeast in the warm water and sugar. Mix flour, nut meal and protein
powder in a bowl. Add in yeast mixture. Mix for a bit then add in 1 egg and salt.
Mix together to form the dough. Dough will be smooth and elastic. If sticky, add a little more flour.
Knead dough for 8-10 minutes and place in a well oiled bowl.
Coat the dough with the oil and cover in a warm draft free place until doubled in size (1hour)
After 1 hour, punch down the dough and knead for another 2 minutes.
Divide into 10-11 pieces.
In the meantime have ready a well buttered cookie sheet.
Roll the dough in your hands to form 6-7 inch 170mm long sticks.
Then tie ends together to make a bagel shape.
Let them rest for 8-10 more minutes on the buttered cookie sheet.
Bring 3 quarts 3 litre of water to a boil and add the baking soda and cream of tartar
(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 back on the buttered cookie sheet until all bagels are done cooking in the water.
Then coat the bagels with the egg wash (1 egg yolk and tsp ice water).
Sprinkle with your favorite toppings at this point.
Place bagels in a preheated 400°F-200°C oven for 20-25 minutes or until golden brown.
Let cool on a wire rack if you can.
My carb count using pecan meal was 2.7 grams each. They are so
delish! It
takes some time making this but I think it was worth it.
Hope you guys give it a try. So much cheaper than buying the bagels on line and this way you know what ingredients go into them!

Variations...shape into pretzel shapes!
Just a little warning...
After the water comes to a boil, turn down the heat then put in the bagels.
I made the mistake of putting them directly into the boiling water and they became sponges.
Those first three bagels had to go in the garbage because they were too soggy to bake nicely in the oven.
But the rest came out perfect and I had one for breakfast this morning, toasted with some butter.
Enjoy!
I am in heaven with these bagels that I made tonight. They actually look and feel and taste like bagels! I am so happy with them





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Per Serving (excluding unknown items): 129 Calories; 4g Fat (9.7% calories from fat); 80g Protein; 4g Carbohydrate; trace Dietary Fiber; 40mg Cholesterol; 480mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore 2002
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 2,500 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