This blog was created for sharing how I actually do my basic preparedness so you don’t have to go through the trial and error yourself. The methods are tested and reliable. They work for all disasters, Man-Made or Mother-Nature caused. I can survive a ‘Grid Down’ scenario comfortably for six months without, TV, grid power, water, internet, phones or supermarket resupplying.
Saturday, September 22, 2012
Bagels, Survivalist Honey Bagels
Home made Bagels are easy to make and they taste so good,
a perfect recipe for survival cooking and baking. Granted, mine don’t look like
store bought, not even close, but the taste and texture is right on. The
problem with mine was the dough was a little dry for shaping and it doesn't
want to bind well to itself when being shaped. The perfect dough would be
slightly tacky but still workable. When making your own dough, reserve a few
tablespoons of flour or add another ½ ounce of water. Maybe with a few more
dozen tries I’ll develop the dough and technique needed to get that perfect
Bagel look but for now I’ll take all of these I can get.
The dough is simply a bread dough recipe. There is no need
for milk or the Vital Gluten but they are texture enhancements. I’ve also made
Bagels using home milled wheat grain and they turned out just fine. You can get
creative with different sugars and flavorings and of course toppings.
In a bowl add all the dry ingredients and blend together.
Warm the liquids to 100-110f degrees and add to the dry
Begin by kneading the ingredients until they just combine
If machine kneading, knead for 3 minutes.
If kneading by hand, knead aggressively for 6 minutes.
Kneading is complete when the dough becomes smooth and
Place the dough into a bowl and cover, let it rest for 1
hour. The dough may not be fully raised, that’s OK.
Remove the dough from the bowl, knead for 30 seconds then
shape into a log about 2 inches in diameter:
Divide the log into 8 equal pieces and shape each piece
into a ball.
Flatten each ball to about ¾ inch thick.
Use your finger and poke a hole in the center and begin to
open the hole up with your thumb and fingers. Shape into a doughnut about 4
inches overall in diameter.
Place on a greased cookie sheet, cover with a towel and
let them rest for just 30 minutes. Again the dough will not have fully risen. I
believe this gives the bagels their dense texture.
Boiling, the trick to making
In a pot add enough water to create a 2 inch water depth,
add 4 tbs of honey then bring to a boil, then reduce to a slow boil. The boiling
gives the crust its unique soft but firm texture and the sugar or honey its sweetness.
Maintain the water at a low boil. Use a spatula, place 2
or 3 bagels in the boiling water. The bagels will float. Boil each side 45
seconds then flip the Bagel and boil the other side for 45 seconds. The Bagel
dough will grow about 30% in size while boiling. Remove the bagels from the
water and place onto a well greased baking sheet, otherwise they will stick to
Bake for 27 minutes @ 325 degrees or until golden brown.
*Vital Wheat Gluten:
Wheat Gluten is used to improve bakery products. It is a concentrated
protein made from wheat grain and possesses a special visco-elastic property.
When added to ordinary flour dough, it improves the dough’s yeast gas trapping
ability and therefore the dough's ability to rise, increases the bread's elasticity
and gives bread its chewy texture we all like. Gluten is especially helpful
when using home milled wheat grain. The higher the gluten content, the more
volume the bread will have.
Intolerance to Gluten:
(If you are, you probably
shouldn’t be eating any bread products and certainly none with added gluten)
If you know you or your family is
Gluten sensitive do not use a Gluten additive. Symptoms of gluten sensitivity
may include bloating, abdominal discomfort, pain, or diarrhea or it may present
with a variety of symptoms including headaches and migraines, lethargy and
tiredness, attention-deficit disorder and hyperactivity, muscular disturbances
as well as bone and joint pain.