Sweet Debbie's Organic Treats
Makes about 13 mini bagels
If you’re a Jew from Queens, it is a Queensborough Bridge, Midtown Tunnel and overall tristate area requirement that you eat bagels for breakfast every Sunday morning. So that’s what I did until I moved out West, got hitched and had my son. Now that all conventional bagels are considered contraband in my house, I was forced by law (see above) to figure out a way to make a wholesome, crispy and mouthwatering bagel to have for breakfast on Sundays. By hook, by crook and by throwing out a lot of gook, I came up with a recipe that passes the test and lets me back into my home state by way of the Verrazano. I’ll pay the toll. Fuhget about it.
Nutrition Information Per Serving (1 bagel): 140 calories, 4 g total fat, 0.0 mg cholesterol,
23 g carbohydrates, 370 mg sodium, 3 g fiber, 3 g protein, 1 g sugars
You Will Need
Preheat oven to 200°F and then turn it off. Place the parchment paper on a 15 x 13-inch baking sheet and dust evenly with cornmeal.
To make the dough, combine the warm water and yeast in a 2-cup measuring cup. Add the coconut nectar and stir to combine. Let the yeast mixture sit for about 8 minutes, or until foamy.
Whisk together the four flours, mesquite powder, salt, baking soda and xanthan gum in a large bowl. Make a well in the middle.
Add the yeast mixture, grapeseed oil and apple cider vinegar and stir to combine.
Take about 2½ tablespoons of the dough, shape it into a ball and place it on the prepared baking sheet. Use cornmeal for easier handling. Repeat until you have used up all the dough.
Cover the baking sheet with a clean dish towel, place it in the oven for 1 hour and allow the dough balls to rise.
Take the risen dough balls out of the oven, remove the dish towel and preheat the oven to 425°F.
To make the dip, pour the water into a medium-size pot and bring it to a boil. Add the baking soda and stir to dissolve. Remove the pot from the heat.
Place the dough balls, 3 or 4 at a time, in the hot water dip for about 30 seconds, turning them once after about 15 seconds. Remove the dough balls with a slotted spatula and place them on the prepared baking sheet, rolling them in the cornmeal to make them easier to handle. Make sure each dough ball sits on some cornmeal so the bottom doesn’t stick.
Poke a hole in the middle of each dough ball with your finger.
Press in the toppings of your choice and bake the bagels for 13 to 15 minutes, or until they are golden brown.
Transfer the baking sheet from the oven to a wire rack and let sit for 10 minutes before removing the bagels for a complete cooldown.
Keep in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.
Sweet Truth: Mesquite powder not only provides a nutritional boost but also gives the bagels a gorgeous golden complexion.