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.

Ingredients using Honey: yields 8 Bagels
3 cups all-purpose flour
10 ounces of liquids:
1 oz oil
2 oz honey
7 oz water
2 tsp instant dry yeast
1 tsp salt
1 tbs Vital Wheat Gluten*

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Ingredients using White Sugar: yields 8 Bagels
3 cups all-purpose flour
8¼ ounces of liquids:
1½ oz oil
6¾ oz milk or reconstituted dry milk
¼ cup sugar
2 tsp instant dry yeast
1 tsp salt
1 tbs Vital Wheat Gluten*
(for this recipe use 4 tbs white sugar in the boil water
instead of the honey)
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Directions:
In a bowl add all the dry ingredients and blend together.

Warm the liquids to 100-110f degrees and add to the dry ingredients.

Begin by kneading the ingredients until they just combine then:
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 elastic.

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 Bagels:
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 the sheet.

Bake for 27 minutes @ 325 degrees or until golden brown.



*Vital Wheat Gluten:
Vital 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.


The dough shaped and rising.


Boiling the bagels.


After boiling, kind of ugly!


Fresh out of the oven.

5 comments:

  1. 9mm in one post, honey wheat bagels in the next. Your blog rocks!!!

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  2. Just never know what to expect out of me :-)

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  3. I was thinking the same thing... Will be trying these for sure. Thanks!

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  4. I love you site! Ive red nearly every post today :)
    I'm new to prepping and trying to research everything. Thank you for being so thorough!!
    Can you to me what type of whole wheat grain you buy? I've been on the honeyville site but I can't decide which one to buy!
    Thank you so much!!
    Angie

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  5. Hi Angie,
    Thanks for stopping by and I hope you find something useful here.
    As for the wheat grain they are totally universal when used in recipes. I use and store the Hard White. It is slightly milder or a less strong flavor when I compare it to the Red.
    Again, both are fine, buy a can of each and make some bread for a taste comparison.

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Your thoughts are welcome!