2 tsp yeast
2 tbsp honey
1 1/2 cup warm water
1 cup hard whole wheat flour
1 mix together and let sit until bubb, ly
2 1/4 cup hard whole wheat flour
1/2 tsp salt
1 1/2 tbsp oil
2 1/2 tbsp sesame seeds
1/2 tbsp to 1 tb garlic powder (to taste)
Directions
From The Honey Bear Bakery, Kalispell, Montana Makes 8 sizeable
bagels.
Eggless. A handsome bagel. Double the recipe if you expect company -
they'll disappear fast. Omit the sesame and garlic for plain bagels.
Add remaining ingredients to sponge and knead dough well.
Let dough rise in an oiled bowl that's covered until double in size.
Punch down and divide into 8 pieces. Start a large pan of water
boiling. Some say honey helps the glaze. . . you may (opt) add 1/2
Tbs honey to the water. Shape into round rolls, then push thumbs
through center and shape the hole.
Drop the bagels into boiling water right away after shaping them.
Leave for about a minute - they'll puff up fast. Remove and put on
oiled pan. Bake at 350 F for 20-25 min or at 400F for 10-15 min,
until lightly browned.
From: "Uprisings: Whole Grain Bakers Book" Posted by Theresa Merkling
Posted by Theresa Merkling.
Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0
Servings: 8 servings
Bagels Sesame Garlic Or Plain Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Vegetable
The History of Recipes
Recipes as a concept can be traced way back into ancient history, in fact as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. Having said that, sadly, these old recipes were just primitive hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, is a series of clay tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. Progressing into Roman times 25BC a man called Apicius compiled some scripts showing how to cook the recipes prepared by his fellow Romans. In his works, Apicius tells us how the meals were divided into hors d`oeuvre, entrees and afters, something we still use today. He also informs us how the ancient Romans used a wide range of spices and herbs, including a few you will know like bay, rue and asafoetida. Continuing our culinary historical journey, we have a couple of books published in the 14th Century - a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these are nothing to do with the curry that is familiar to us all today, but rather descriptions of the types of meals enjoyed by the nobility of that period. Later on, in the 15th century, knights returning from the crusades brought us many new foods and spices from the Middle-East, including coriander, parsley, and basil. These new spices and herbs prompted an outbreak in manuscripts on cooking, most of which still exist in academic collections. The TV revolution brought us celebrity TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes just like those on this site. |
We hope you enjoy this Bagels Sesame Garlic Or Plain recipe.
