April 29, 2013

Low Carb Bagels

So many of my posts end up online because it's what I'm eating at the time.  That is part of the reason I don't do extravagant photo shoots like many 'food bloggers'  -  I don't consider myself a food blogger.  I started this site back in 2006 to store my recipes so the "point and shoot" pictures are what you get.  Half the time we eat the food before I even think 'Oh, I should have taken a picture!'.   That is why you get this lovely photo of my lunch today... on a paper plate.  Because I had just finished doing dishes, decided to grab a quick lunch and there was no way I was going to dirty another plate!

Now that I've rambled on a bit, let me get to the point.  The POINT is I've posted about this particular product before, but I truly like it and although I don't do a lot of product reviews (make most things from scratch) - I really suck at making good low carb, sugar free BREAD items and haven't perfected a good bagel recipe yet so this is what I'm using in the meantime.  And?  They are good.  Really good.

Here is the photo I used last year when I first posted this low carb bagel recipe using Pizza & Bagel Flour I bought online (because I can't find anything similar locally).  It's a dry mix manufactured by LC Foods.  It's diabetic friendly, low carb, sugar free, high fiber and high protein.  It's made with high gluten flour so it works well for pizza, calzones, bagels and pizza rolls.  I've only used it for bagels personally as it's about $7 - $8 per package so I don't splurge on it all the time!

When I ordered this mix a couple months ago, I thought it would come with a bagel recipe enclosed.  It does not.  So I went looking for one.  I found a basic bagel recipe for it online and then improvised to personalize it. We like onion bagels the best in our home, so that is the kind I decided to make.

Please note one issue I had with this recipe; I made the decision to use a small amount of sugar to proof the yeast. Because the yeast eats the sugar and because I used so little of it, I didn't feel bad in the least using sugar in this recipe and of course I don't have any health issues that mandate I can't do so.

Low Carb Bagels

1 Pizza and Bagel Flourmix
1/2 t instant dry yeast
1 1/2 t sugar or a sweetener with no sugar alcohols
scant 3/4 c warm water
1/2 t salt
1 1/2 t canola oil
Seeds or flavors for a bagel you like;  dried minced onion, poppy seeds, onion powder, garlic, etc.
1 pot of boiling water and a pinch of baking soda will be needed later

In a small bowl, mix the yeast, sugar and warm water.  Stir and let set to proof while you mix the rest.  In another bowl place 1 2/3 cups of the bagel flour mix, salt and oil.  Mix well - it will be very dry.  Add the yeast mixture, but don't add all of it.  Depending on your humidity level, the temperature and the exact measurements of your cups, the amount needed will change.  Pour most of it in, but not all.  Start to mix.  It should come together as a dough ball, pulling away from the sides.  It will be a little sticky, but will be forming a ball.  Use a little more water OR a little more of the flour mixture as needed.  When it's a sticky dough ball, scrape all onto a lightly 'floured' surface with more of the bagel mix.  At this point I wanted a light onion flavor so I added about 1/2 teaspoon onion powder to the surface so it would be kneaded into the dough.  You could add things you want. 

Knead well, sprinkling additional LC bagel mix on it until it's no longer sticky and forms a nice ball.  (See image below).  Now divide the ball into 3 pieces and each of those into 2 so you have a total of six (6) dough pieces.  Roll each into a ball, punch a hole in the center with your finger or a wooden spoon.  Form a circle and place on a non-stick baking pan or parchment.   Cover with plastic wrap and place in a warm area to rise for 1 hour.  They will double in size.  After an hour, bring a pot of water to boil and preheat your oven to 390 degrees. (400 degrees if you don't have a digital oven).  Add a pinch of baking soda to the water.  Place each circle in the water to boil for 15 seconds per side.  Place back on the baking sheet.  At this point, top your bagels with seeds or whatever you wish.  I reconstituted dried, minced onion for ours.  Sprinkle if you wish with a topping (or leave plain) and bake for 12 minutes until starting to get golden brown.  Remove from oven, let cool and serve with cream cheese or whatever you like on your bagels.  Makes 6.

You might be interested in the product I used as well as some other items they carry;      

  • Low Carb, Sugar Free, Corn Syrup Free
  • Diabetic Friendly, Low Sugar Product, Soy Free
  • Net carbs. 2g Protein 11g Fiber 7g per 1/4 cup
  • Serving size 27.2g-1/4 cup
  • Package size 227g Approx. 2.08 Cups

They have a LOT of items - here are just 4 of them;

Cinnamon Buns
Country Biscuit Mix
Snickerdoodle Cookies
Hamburger Rolls

Ingredients: contains a proprietary/patent pending blend of wheat protein isolates, resistant wheat starches, flax seed meal, and vital wheat gluten.

Warning: Processed in a facility that uses nuts

Print Friendly and PDF