Remember when people used to eat bagels? That was weird.

Really? I thought they became illegal in 2003. 

No I think your thinking of Rice Cakes. Cheers and happy weekend!

Those were even worse lol. 

Maybe bagel is now slang in the USA for something I've never heard of.

I'm talking about the kind of bagel that is traditional in European Jewish cooking.

We can get them at a local delicatessen-café in Murwillumbah or make them at home.

Wholemeal bagels

 

Prep: 2 hours, Cooking: 20 minutes

 

Ingredients

•30 g fresh yeast

•2 tbsp molasses

•2 tsp salt

•3 1/2 cup stone-ground organic whole-wheat flour

•1 1/2 cups warm water

•1 egg to brush on bagels, beaten

•1/2 cup cornmeal optional – for the bottom of the bagels

•1 pot of boiling water

•2 tsp baking soda

•1 tbsp granulated sugar

 

Instructions

 

- Dissolve the molasses and sugar in warm water (37ºC or tepid, ie blood temperature)

• Combine the yeast with warm water. Let the yeast proof for 5 minutes until it dissolves and is foamy. 
• Add in the flour & salt. Mix until evenly blended. 
• Knead the dough for for 10 minutes on a lightly floured surface.
• Once the dough has been kneaded, place it in a large mixing bowl which has been greased with butter (or light olive or rice bran oil) and allow to rise in a warm place for 1.5 hours or until the dough has doubled in size.
• Preheat your oven to 425 degrees and line 2 baking sheets with parchment paper.
• When the dough has risen, punch it down to release the air and drop it out onto a lightly floured surface. Depending on what size you want your bagels, cut the dough into equal portions… 8 equal portions = 8 large bagels; 10 equal portions = 10 medium bagel; 12-14 equal portions = 12-14 mini bagels
• Once you’ve cut your dough, collect the edges of each individual piece of dough and shape into balls. When y’ve shaped your dough-balls, use your thumb to punch a hole through the center of each. Use your fingers to gently stretch the whole to your desired size. Set aside on a baking sheet that has been lined with baking paper.
• Allow the dough to rest for 15 minutes in a warm place. The dough will rise up even more during this time. 
• Bring a pot of water to a boil, add in baking soda & sugar. Depending on your bagel size & the size of your pot, place 3-4 bagels into the boiling water at a time. Boil for 90 seconds on one side, flip the bagel and boil for another 90 seconds on the other side. Remove from boiling water with a strainer.
• Place the bagels onto prepared baking sheet, with cornmeal sprinkled on top of the parchment. Brush the bagels with the egg wash and sprinkle with your desired toppings or just leave them plain. Bake for 20 minutes or until golden brown.
• Allow to cool for at least 10 minutes before serving. If you want to freeze your bagels, allow them to cool completely and place them in a sealed plastic bag.

This post was edited by inky at November 23, 2019 7:12 PM MST

No, it’s not slang at all:) carbs are just a dirty word now lol. 

I see what you mean.
I don't eat too many carbs myself.
I don't touch anything made from white flour. Waste of money. 
But in my view, a small quantity of wholemeal pasta (1/4 cup when cooked) -- or bread (1 slice) --  the emphasis is small quantity -- once a day or less often - no problem.
When it's wholemeal it has good fibre, low GI, and is rich in B vitamins (but not B12) essential to good brain and nervous system functioning. This post was edited by inky at November 23, 2019 8:04 PM MST

Lol exactly. it’s about a thousand calories and 40g’s of carbs compressed into a hockey puck. I don’t get it. 

Glob of dried glue.  Butthole putty.  Try some with CHEESE.  You will be constipated for a month.

This post was edited by WM BARR . =ABSOLUTE TRASH at November 23, 2019 5:35 PM MST