Bagels are boiled for 30-60 seconds before they are baked to “set” the crust before they hit the oven. Boiling water gels the starch on the outside of the bread. The length of time they boil impacts the thickness of the crust and the interior “chew.”
Unfortunately, bagels are generally made from refined wheat flour. This means the high calorie count (245 for a plain one) is all refined carbohydrates and lacking in protein and nutrients. But if you are a bagel fan, well get yourself a genuine beauty and enjoy every morsel.
A couple of years ago, with the gluten-free craze still on the grow, I developed a very satisfying bagel, gleefully lacking in refined carbs. Hey, if I’m going to consume mega calories, I prefer they come from complex carbs and other high nutrient ingredients. Enjoy as you would any other bagel, with a favorite spread or in a breakfast sandwich.
My husband’s first choice in a bagel is always sesame. These are most satisfying and can even be toasted up on a buttered grill.
2 oz cream cheese, softened to room temp
2 ½ c shredded mozzarella cheese
2 c almond flour, sifted with 1 T baking powder & 1 tsp xanthan gum
2 lg eggs, lightly beaten
3-4 T sesame seeds
Microwave cheeses together for 2 min, stirring halfway through. Stir again at end until melted. Quickly stir in flour mixture and egg completely. Though sticky, divide into 6 parts and roll each into narrow logs. Curl each into a bagel shape. Sprinkle the top of each generously with sesame seeds. Bake on parchment paper-lined baking sheet at 400ºF for 10-14 min. Let them cool a few minutes before removing from baking sheet. Makes 6.
KISS Tips: I add a bit of water to the cup in which I beat the eggs to create an egg wash, which I use to brush on the bagels before sprinkling on the topping. For great variations sprinkle the tops with dry onion soup mix or Everything Bagel seasoning.
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