Low Carb Friends  
Netrition.com - Tools - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Forum Jump
Reply
 
Thread Tools Display Modes
Old 08-23-2015, 03:24 PM   #1
sbwertz
Senior LCF Member
 
sbwertz's Avatar
 
Join Date: Jun 2004
Location: Phoenix, AZ
Posts: 635
Gallery: sbwertz
Stats: Low carb for blood sugar control
LC Bagels

The yeast eats the sugar in the malt syrup. It is the barley malt syrup that gives these the traditional bagel flavor.

Bagels

Dough

1 tablespoon malt syrup
1 packet instant yeast
1 1/2 teaspoons salt
12 oz warm water
1/8 cup wheat protein isolate 8000
1 3/8 cup Carbalose flour
2 cups wheat protein isolate 5000
1/8 cup Resistant Wheat Starch 70
1 tablespoon thick it up or xanthan gum


Poaching liquid

2 to 3 quarts water
2 tablespoons malt syrup
1 tablespoon baking soda
1 teaspoon salt

Mix all dry ingredients in a mixing bowl. Place in breadmaker or mixer with dough hook. Add the malt syrup.

Add the water, and knead for 10 minutes. Dough will be very stiff.

Let rest 10 minutes.

Line a baking sheet with parchment and spray with cooking spray. (They will stick to the parchment if you don’t).

Cut into 8 equal pieces. Roll each piece out into a rope and join the ends to make a bagel shape. Brush with oil or spray with cooking spray.

Allow to rise in a warm place for only about 15 minutes. While they are rising, preheat the oven to 450 degrees.

Bring poaching water to a boil and add malt syrup, baking soda and salt.

Check whether the bagels are ready for baking using the “float test”: Place one of the bagels in a small bowl of water. If it sinks and doesn’t float back to the surface, shake it off, return it to the pan, and wait for another 10 minutes, then test it again. When one bagel passes the float test, they’re all ready to be boiled. If they pass the float test before you are ready to boil and bake them, put them in the refrigerator so they don’t overproof.

Drop bagels two or three at a time in the boiling water. Cook 1 minute, flip over and boil one more minute, then transfer to baking sheet. Sprinkle with toppings while still wet, or wait till all are boiled, then brush with beaten egg white and sprinkle on toppings (see below).

Place a second, empty cookie sheet in the oven and transfer the pan of bagels to the oven, then lower the oven heat to 400°F. (Doubling the pan will insulate the first baking sheet and keep the bottoms from getting too brown.)

Bake for 8 minutes, then rotate the pan and bake for another 8 to 12 minutes, until the bagels are a golden brown. (If you have a convection oven, you don't have to rotate the pan.)

Cool on a wire rack for at least 30 minutes before slicing or serving.

Top your bagels with any combination of the following garnishes: “everything” bagel mix (see below), poppy seeds, chia seeds, sesame seeds, coarse salt, or rehydrated dried onions or garlic. (Soak dried onions or garlic in water to cover for at least 1 hour before applying.) The toppings will stick even better if you first brush the top of each bagel with an egg white wash made by whisking 1 egg white with 1 tablespoon of water. If using coarse salt as a garnish, remember that a little goes a long way.

“everything” bagel topping

1 tablespoon white sesame seeds
2 teaspoons black sesame seeds
2 teaspoons chia seeds or poppy seeds
1 tablespoon dried onions
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon coarse salt

Last edited by sbwertz; 08-23-2015 at 03:26 PM..
sbwertz is offline   Reply With Quote

Sponsored Links
Old 08-25-2015, 07:35 AM   #2
That Girl
Senior LCF Member
 
Join Date: Dec 2005
Posts: 985
Gallery: That Girl
Sounds great, but can you tell us where you get malt syrup from? Thank you!
__________________
bella
That Girl is offline   Reply With Quote
Old 08-25-2015, 10:12 AM   #3
sbwertz
Senior LCF Member
 
sbwertz's Avatar
 
Join Date: Jun 2004
Location: Phoenix, AZ
Posts: 635
Gallery: sbwertz
Stats: Low carb for blood sugar control
I bought mine on Amazon, since I have Prime. I bought the Eden brand. You might find it cheaper somewhere else. Do a google search. You might also find it at something like whole foods or sprouts. Netrition doesn't carry it. Before I got the barley malt syrup, I used blackstrap molasses. They were good, but not QUITE the right flavor.

Last edited by sbwertz; 08-25-2015 at 10:15 AM..
sbwertz is offline   Reply With Quote
Old 04-30-2017, 07:14 AM   #4
rhea98
Junior LCF Member
 
Join Date: Jan 2016
Posts: 6
Gallery: rhea98
@sbwertz, thank you for sharing--especially with detailed instructions.
Nearly two years later.....
I made these today using molasses. I wanted to check them out before investing in malt (going to try to get a small bag of brewers' malt powder). They are great! Of course, for those who hate the taste of Carbalose, well, I guess it's still there. Fortunately, it tastes very much like sour dough to us. I've been doing low carb off and on for over 50 years. I just omitted breads, but DH is Type 2 D, and he wants bread. Kevinpa's #4 is great for regular bread.
In case anyone who hasn't crunched the numbers is interested: 8 HUGE bagels (a half is almost too much for me) come in at about 140 calories each (I have to count calories as well as carbs); 8 fiber grams, and about 6 net carbs. These figures count the molasses as it comes from the bottle.

If you use weight for baking (I also bake for a gluten-free vegan--not low carb, though), they look like this:

1/8 cup wheat protein isolate 8000 (9g)
1 3/8 cup Carbalose flour (154g)
2 cups wheat protein isolate 5000 (288g)
1/8 cup Resistant Wheat Starch 75 (19g)
1 tablespoon thick it up (3.4g) or xanthan gum (9g)

Picture: https://drive.google.com/file/d/0B6h...ew?usp=sharing

Last edited by rhea98; 04-30-2017 at 07:17 AM..
rhea98 is offline   Reply With Quote
Old 04-30-2017, 11:53 AM   #5
susieqrn
Senior LCF Member
 
susieqrn's Avatar
 
Join Date: Mar 2015
Location: Southern California
Posts: 980
Gallery: susieqrn
Stats: 221/181/130
WOE: moderate low carb JUDD
Start Date: January 2016
rhea98 - which bread recipe is Kevinpa's #4?
susieqrn is offline   Reply With Quote
Old 04-30-2017, 10:02 PM   #6
sbwertz
Senior LCF Member
 
sbwertz's Avatar
 
Join Date: Jun 2004
Location: Phoenix, AZ
Posts: 635
Gallery: sbwertz
Stats: Low carb for blood sugar control
Glad you liked them!
__________________
Sharon Wertz
sbwertz is offline   Reply With Quote
Old 05-02-2017, 11:02 AM   #7
Baricat
Senior LCF Member
 
Join Date: Apr 2017
Location: Sunny south Florida
Posts: 85
Gallery: Baricat
Stats: 240/125/135 Start:size 24, now:size 2.
WOE: LC for control of diabetes
Start Date: January 2007. Have kept weight off over 10 years.
rhea98, thank you for posting the ingredient weights! Much appreciated.

--Cat
Baricat is offline   Reply With Quote
Old 05-09-2017, 07:56 AM   #8
rhea98
Junior LCF Member
 
Join Date: Jan 2016
Posts: 6
Gallery: rhea98
Quote:
Originally Posted by susieqrn View Post
rhea98 - which bread recipe is Kevinpa's #4?
Post 247

Below is what I use. I did get Thick It Up for my last loaf (well, for the bagels), but didn't notice a difference. I found that if I bake it immediately after it rises, it really balloons (double the height of the pan even after a little shrinkage). If I let it sit in the fridge for hours or overnight before baking, it doesn't rise at much--just above the pan as in Kevin's pic.). Both are great, but the slices are, naturally, quite larger for the "balloon" version. I use a regular 9 x 5 loaf pan.

Kevin’s Carbalose Bread
Net Carbs 2 Grams
Ingredients (makes 16)

1/2 cup bottled spring water
1/4 cup warm cream + ¼ cup water
2 large eggs
2 Tbsp. butter + (tsp butter/vanilla extract--just something I like)
1/2 Tsp. salt
21 g wheat protein isolate 8000
167 g Carbalose
62 g + 36 g (as needed) wheat protein isolate 5000 (usually add about half)
16 g Resistant Wheat Starch 75
½ tsp guar + ½ tsp xanthan gum
1 packet stevia in the raw (whatever sweetener you like)
2 Tsp. baking powder
1 Tsp. sugar
8 g rapid rise yeast

Combine all the dry ingredient in a bowl except 3/4 cup wheat protein isolate 5000.
Then put the wet ingredients in an electric mixer bowl.
With the paddle, mix the wet for about 1 minute on low then add the dry mixing till well combined.
Change the paddle for the dough hook and knead with the hook for 8 to 10 min adding the wheat protein isolate 5000 as needed until the dough pulls away from the sides of the mixing bowl and climbs up the hook.
Then form dough and place in a lightly greased loaf dish.
Let rise for 1 hour in a warm draft free place till dough doubles in size.
Preheat oven to 350 degrees.

Bake 35 to 40 mins or until golden brown.

1180 calories for loaf
16 slices @ 74 calories
18 slices @ 65
I actually get around 21-22 slices per loaf.

Last edited by rhea98; 05-09-2017 at 07:58 AM..
rhea98 is offline   Reply With Quote
Old 05-10-2017, 06:23 PM   #9
susieqrn
Senior LCF Member
 
susieqrn's Avatar
 
Join Date: Mar 2015
Location: Southern California
Posts: 980
Gallery: susieqrn
Stats: 221/181/130
WOE: moderate low carb JUDD
Start Date: January 2016
Thank you!
susieqrn is offline   Reply With Quote
Old 05-11-2017, 08:57 AM   #10
rhea98
Junior LCF Member
 
Join Date: Jan 2016
Posts: 6
Gallery: rhea98
Quote:
Originally Posted by susieqrn View Post
Thank you!
You're welcome. I just made hamburger buns yesterday using Kevin's carbquick mix. They turned out great, also-low calorie AND low carb. Let me know if you're interested in more info.
http://www.lowcarbfriends.com/bbs/sh...d.php?t=712855, post 24.
rhea98 is offline   Reply With Quote
Old 05-11-2017, 03:40 PM   #11
sbwertz
Senior LCF Member
 
sbwertz's Avatar
 
Join Date: Jun 2004
Location: Phoenix, AZ
Posts: 635
Gallery: sbwertz
Stats: Low carb for blood sugar control
Susie, just remember that carbalose is 19g carbs per cup and carbquik is 6g carbs per cup. I'm not sure what the carb count on his carbalose loaf was...just don't remember, but that was one of the reasons I went with the carbquik instead of the carbalose.
__________________
Sharon Wertz
sbwertz is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -7. The time now is 07:16 PM.


Copyright ©1999-2017 Netrition, Inc. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Netrition, Inc.