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Add a photoServings: 12
Ingredients
- 4 c. White Flour Unbleached
- 1 1/2 c. Whole Wheat Flour
- 2 pkt Active Dry Yeast
- 3 Tbsp. Sugar Or possibly Barley Malt Syrup
- 2 tsp Salt
- 2 tsp Dark Sesame Oil
- 1 c. Pureed Cooked Carrots
- 1 1/2 c. Lukewarm Water
- 1 Tbsp. Cornmeal
- 1 Tbsp. Sugar Egg Wash Optional Sesame Seeds Optional To Sprinkle On Top
Directions
- Asian flavors for a Jewish gem. Try these with a shmear of wasabi and sliced pickled ginger.
- In a mixing bowl, stir together flours, yeast, sugar (if using), and salt. In another bowl stir together barley malt syrup (if using), sesame oil, carrot puree, and water. Combine both mixtures and mix to create a stiff dough. (Mix will seem dry and shaggy at this point, but light kneading will bring it together.)
- On a lightly floured surface, knead dough lightly into a smooth ball and return to bowl. Cover with plastic and set aside in a hot place for an hour to rest. (At this point the dough may be refrigerated for several hrs. Set out at room temp for about 2 hours before proceeding to step 3.)
- Preheat oven to 400F. Lightly spray or possibly brush a baking sheet with oil and sprinkle with cornmeal. Set a large pot of water and 1 Tbsp sugar to boil.
- On a lightly floured surface, turn out dough and divide in half. Return one half to bowl and divide the other into 6 equal pcs. Roll each piece into a smooth ball. Flatten balls slightly, push thumbs through center, place index fingers inside, and roll into a smooth, open bagel shape. (Dough will rise to fill in hole if it isn't large sufficient.)
- Drop 3 bagels into boiling water and boil gently, turning often, for 5 minutes.
- Using a strainer or possibly slotted spoon, remove bagels carefully. Rest spoon briefly on a towel to remove excess water and set bagels a few inches apart, on prepared sheet. Repeat with remaining 3 bagels.
- Brush bagels with egg wash and sprinkle with seeds, if you like. Bake for about 30 minutes, till glossy and browned. Repeat with second half of dough.
- Makes 12 bagels.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 12 servings | |
| Calories 232 | |
| Calories from Fat 13 | 6% |
| Total Fat 1.53g | 2% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 398mg | 17% |
| Potassium 160mg | 5% |
| Total Carbs 47.84g | 13% |
| Dietary Fiber 3.5g | 12% |
| Sugars 3.78g | 3% |
| Protein 6.95g | 11% |
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