Carbs are delicious

10 12 2011

Occasionally I try and limit the carbs I’m eating to make up for how many of my calories are consumed in liquid form, and then the rest of the time I realize how silly that is because CARBS ARE LIFE. And make your brain work. So in that theme, today I ate a breakfast burrito, a sandwich, ricotta lemon honey toasts, and I just finished making bagels.

These are topped with rosemary salt from Eatwell, or a mixture of fennel, sesame, flax, and pumpkin seeds.

Bagels are one of those projects that are a bit intimidating and I wouldn’t have felt easy about trying the recipe in last month’s Cooking Light unless I’d already gone through the process once before. Not only did I feel comfortable, I was fearless in changing the recipe a bit to incorporate whole wheat.

Adapted from the November 2011 Cooking Light recipe:

  • 2 cups warm water (100-110 degrees)
  • 1 tsp active dry yeast
  • 3 cups all purpose flour
  • 3 cups whole wheat flour
  • 1/2 cup wheat gluten
  • 1 Tbs honey
  • 2 tsp sea salt
  • cooking spray
  • water for boiling
  • 3/4 cup sugar

Equipment: stand mixer, 2 baking sheets, parchment paper, spider or other large straining utensil, large pot, cooling rack, large bowl, plastic wrap.

  1. Combine 2 cups warm water and yeast in bowl of standing mixer and allow to sit for about 5 minutes (until yeast is visibly active). Meanwhile whisk together flours and gluten, setting aside 1/4 cup.
  2. Add flour (minus that 1/4 cup), honey, and salt to yeast/water mix and run on low speed in the mixer with a dough hook for 6 minutes or so. You want it smooth and elastic. I have a slightly smaller mixer so I had to split the dough into 2 batches at one point because it just wasn’t doing anything much and the motor was struggling.
  3. Turn the dough out onto a board that has been lightly floured with some of your remaining 1/4 cup and knead by hand for 2 minutes or so until you have a smooth and elastic ball. You may need to add a bit more flour to keep the dough from sticking to your hands; add it in 1 Tbs increments. Spray a bowl with cooking spray, put the dough in the bowl, turning it once to coat, and top with plastic wrap. Set aside in a draft free space to rise for 30 or so minutes.
  4. Reserve plastic wrap and turn the dough out onto a board that has been lightly floured with any remaining flour and divide into 12 equal portions (next time I will do 18 – these bagels are giant). Keep the dough covered as you work with each piece. Taking a piece, form a ball and then poke a hole in it, stretching the hole out to about 1 1/2 inches. Place the bagels on a baking sheet with parchment paper that has been lightly sprayed with cooking spray. When all bagels are formed, spray tray with cooking spray and cover with your piece of plastic wrap. Let rest for 10 minutes.
  5. Meanwhile, get water on to boil in your large pot (CL recommended 12 cups but whatever; I never measure that crap) along with 3/4 cup sugar (at food club we used baking soda…), and heat the oven to 450 degrees.
  6. Once the water is boiling, spray your cooling rack with cooking spray, and gently place 3 bagels at a time into the boiling water for a count of 30, setting them to dry a bit on the cooling rack as you go. (If you are going to add toppings to your bagels, do it immediately after they come out of the boiling water before they have dried.) When all the bagels have been boiled, line 2 baking sheets with parchment paper and spray with cooking spray (I just reused the parchment on the tray from earlier), dividing the bagels between the sheets.
  7. Bake for 7 minutes, rotate and swap sheets and bake another 7 minutes or until golden brown. Cool on a wire rack.

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2 responses

10 12 2011
emilye

Those look friction delicious!

27 01 2012
Aneesa

Also going on my to do list.

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