27 July 2006

Recipe: Lenders begone

It seems like all my posts are about food lately and I'm not entirely sure why that is, except that I am so tired that most of the time we are home I spend on the couch unless I'm fixing food. Hence the food posts?
Anyway, today's recipe is for wondrous homemade bagels. I LOVE a bagel in the morning, but the kind one can get at the store has corn syrup in them always and corn syrup is murder on my blood sugar level. The store bought kind usually aren't whole wheat, either, but rather mainly white flour with a little wheat thrown in and they're usually pretty big -- far bigger than an actual serving of grains as defined by the FDA.
Anyway, this homemade version is all whole-wheat and all delicious and one can control the size of them. These were much easier than I thought they'd be and though mine were a tad misshapen, they turned out wonderfully and taste SO good. I've had one this morning with green olive cream cheese. Yummmmmm....

Homemade Whole Wheat Bagels

2 cups warm water
1 packet yeast
2 tablespoons honey
1/4 cup olive oil or coconut oil
6 cups whole wheat flour (I used 1/2 pastry and 1/2 a rough stone-ground flour -- next time I'll use almost all soft flour and maybe some ground flaxseeds for crunch)
1 tablespoon salt

Mix water and yeast and honey and let bubble. Then add oil and salt and begin adding flour until you have a stiff dough. Kneed and incorporate more flour if necessary. (Or dump all of this your bread machine after the yeast has bubbled and let it do the work!)
Set dough in a greased bowl and cover and let rise til double (or let bread machine do it). When doubled, punch down and divide into equal parts depending on what size you want your bagels (I made 18 of this recipe. Form each section of dough into a ball, then create a hole in the center with your fingers. (The hole will puff up and close some during boiling, so keep this in mind when making it the desired size). Place on a very well greased light colored cookie sheet and cover and let rest and rise for about 20 minutes.
Sometime during the resting/rising time, bring to boil in a large pot or dutch oven about 6 inches of water with 2 Tablespoons honey added after the boiling has begun. You want this to be rapidly boiling as this will puff up your bagels. When water is rapidly boiling, gently drop in bagels and cook for a minute or two on each side. They will puff slightly and look a little more bagely! Take them out and drain them on paper towels over newspaper. Then place on cookie sheets that have been regreased.
If you'd like, brush a little olive oil on top and sprinkle with kosher salt, garlic, poppyseeds, dried onion, sesame seeds, pepper -- whatever you like. Bake the bagels in a hot (about 400 degrees) oven for about 20 minutes.

Green Olive Cream Cheese
1 package cream cheese (don't get the lowfat stuff- the additives make it less worthy. Really)
3/4 cup or your desired amount green olives without pimentos (I'm not a fan of pimentos -- I suppose you could leave them in, though!)

Chop up olives to desired size -- I like mine in pretty substantial chunks. Soften cream cheese. Mix up. Use now or store covered for up to a week.


Anonymous said...

OH MY, this sounds FABULOUS!


Anonymous said...

i want to live at your house.


April said...

Yes, well you might have to someday. Then we'll see how green things are from the other side. :)