Carrot sesame bagels
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Carrot sesame bagels
  Bagels    Low Fat    Vegetarian    Carrots  
Last updated 6/12/2012 1:12:29 AM. Recipe ID 40463. Report a problem with this recipe.
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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
  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 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
  of dough.
  Makes 12 bagels.

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Recipe ID 40463 (Apr 03, 2005)

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