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Title: Carrot sesame bagels
Categories: Breads/muff, Ethnic, Low fat, Vegetarian
Yield: 12 Servings
4 c White Flour; Unbleached
1 1/2 c Whole Wheat Flour
2 pk Active Dry Yeast
3 tb Sugar; Or Barley Malt Syrup
2 ts Salt
2 ts Dark Sesame Oil
1 c Pureed Cooked Carrots
1 1/2 c Lukewarm Water
1 tb Cornmeal
1 tb Sugar
Egg Wash; Optional
Sesame Seeds; Optional To
-Sprinkle On Top
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
form a stiff dough. (Mixture 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 warm place
for an hour to rest. (At this point the dough may be refrigerated fro
several hours. Set out at room temp for about 2 hrs before proceeding
to step 3.)
Preheat oven to 400F. Lightly spray or brush a baking sheet with oil
and sprinkle with cornmeal. Set a large pot of water and 1 Tbsp sugar
On a lightly floured surface, turn out dough and divide in half.
Return one half to bowl and divide the other into 6 equal pieces.
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 enough.)
Drop 3 bagels into boiling water and boil gently, turning often, for
5 min. Using a strainer or 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 desired. Bake
for about 30 min, until glossy and browned. Repeat with second half
Makes 12 bagels.
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