Friday, January 27, 2012

Homemade Mini Bagels!

I have wanted to make bagels for almost a year now, and I finally did it and they were so good! Adding whole wheat flour to the mixture adds fiber and cuts down on the amount of calories that the body absorbs. Bagels are time consuming to make, but are fairly simple.

Portion Distortion: Bagels these days are HUGE! And when you add the cream cheese or butter to it, bagels can be a diet disaster. This doesn't mean they have to be though, try having 1/2 a bagel or a mini bagel to have a more reasonable portion.  Try reduced-fat cream cheese, or peanut butter on your bagels as a healthier topping.  Making "mini" bagels cuts down on the amount of carbohydrates and keeps portions in check.  I use King Arthur flour because it is high quality and its a Vermont product (go local)!  You can use other flours if you want to cut down on your food cost.

The steps of bagel-making...
Bagels are made from a simple yeast dough, boiled, and then baked. This gives them a chewy texture on the inside and a slightly crunchy texture on the outside.
You can get really creative with the flavors, and personalize them to your taste! I did a plain whole wheat, a sesame whole wheat, and cinnamon-sugar whole wheat.  Next time I want to add toppings into the dough for extra pizzaz.  I'm thinking fresh garlic, snipped basil, and asiago would be awesome!

Homemade Mini Bagels
 Makes 14 bagels

1 Tbsp instant yeast
3 cups King Arthur Unbleached Bread Flour

1 cup King Arthur Whole Wheat Flour
2 tsp salt
1 Tbsp brown sugar or barley malt syrup
1 1/2 cups water, lukewarm

Water Bath:
2 quarts (64 ounces) water
2 Tbsp brown sugar or barley malt syrup
1 Tbsp granulated sugar
Combine all dough ingredients in a bowl and knead for 10-15 minutes by hand (or 10 minutes on low, in a dough mixer, or food processor with dough attachment). Place the ball of dough in a greased bowl and allow to rise for 60-90 minutes, or until almost doubled in size. 
Transfer the dough to a floured surface. Divide into 14 pieces and roll into small balls. Poke a hole in the center of each ball of dough. Using your fingers, spread the hole to about 1 1/2 inches in diameter. Cover and allow to rise for 30 minutes. 

Preheat the oven to 425. Place parchment paper on 2 large cookie sheet, spray with non-stick cooking spray.

Bring the water bath to a gentle boil. Place four bagels in the water at a time. Allow to cook for 2 minutes on one side, flip and boil for additional minute. Remove the bagels and place on the cookie sheet. Do this for the remaining bagels. (If adding toppings to your bagel do this now- Brush on scrambled egg whites and add toppings)

Bake the bagels for 15 minutes. Remove from oven and flip. Cook for additional 10 minutes.

Nutrition Facts: 1 Mini Bagel

Nutrition Facts
Serving Size  ( 37 g )
Amount Per Serving
Calories  130Calories from Fat 4
% Daily Value *
Total Fat  0g1%
Saturated Fat  0g0%
Trans Fat  0g
Cholesterol  0mg0%
Sodium  333mg14%
Total Carbohydrates  10%
Dietary Fiber  2g6%
Sugars  1g
Protein  4g10%
Vitamin A  0%Vitamin C  0%
Calcium  1%Iron  9%

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