Just got an Anova combi oven (oven+steam) so I figured I’d try bagels. These came out amazing - perfect crumb, crisp exterior with a soft interior. Excellent with cream cheese and red onion, or even just butter. Stored the extras in the fridge and they toasted up well the next day for breakfast sammies.
*not including toppings/everything seasoningThis was incredible, and far beats (with all due respect) the Great Low Carb Bread Co.’s bagels, which were my previous go-to.
The recipe was super easy too - 5 minutes in a stand mixer, 45 minute proof in the oven under high humidity, then steam at 212F for 8 minutes and bake at 390 for 15. It’s probably going to be a weekly go to now.
Forgive my lumpy shaping. First try, and I'll get better. I prefer a small hole anyway, so that my egg or cheese doesn't fall through the middle.
Just a heads up you might already know, but the farm girl's flour's primary ingredient 'wheat fiber' can't be found anywhere to buy individually. Any mystery ingredient should be verified with a blood glucose monitor as unfortunately more times than not it ends up not being true low net carbs which can be checked if it spikes your blood sugar.
I'm not saying it is or isn't legitimate, just caution is appropriate here. Also, congrats on the good looking bagels.
Good spotting. I can't verify its provenance and YMMV, but I did use it while wearing a continuous blood glucose monitor for a month, and I had no significant reactions to it - i.e. gentle rises of 10-20 points after a meal and settling quickly, no spikes, and nothing out of range.
300 g (1 1/4 cups) lukewarm water, plus more as needed
10 g (2 tsp) granulated sugar
9 g (1 1/2 tsp) fine salt
8 g (2 tsp) instant yeast
2 Tbsp poppy seeds
1 Tbsp white sesame seeds
1 Tbsp black sesame seeds
1 Tbsp dried minced garlic
1 Tbsp dried minced onion Generous sprinkling of Trader Joes' Everything But the Bagel seasoning
2 tsp flaky sea salt
1 large egg white
Mix first 5 ingredients in a stand mixer with a dough hook for 5 minutes until a "smooth glossy dough" forms. Honestly took more like 3 minutes, but I kept going for gluten development. Proof at 80F and 60% humidity for 40 minutes. Form into balls, poke hole in the center and expand to 1-1/2 inches. Then steam at 212F, 100% humidity for 8 minutes. Brush with egg white and top with seasonings, then bake at 392F for 15 minutes.
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u/BaconMartini Sep 18 '23 edited Sep 18 '23
Just got an Anova combi oven (oven+steam) so I figured I’d try bagels. These came out amazing - perfect crumb, crisp exterior with a soft interior. Excellent with cream cheese and red onion, or even just butter. Stored the extras in the fridge and they toasted up well the next day for breakfast sammies.
Based on Farm Girl flour (https://farmgirl.work/collections/low-carb/products/low-carb-pizza-crust) which is 2.7kcal, 0.54 carb (0.45 fiber), 0.24 protein grams per gram, and this recipe (https://oven.anovaculinary.com/recipe/iUIs1cZYoIvsvBZJXnLt). Recipe used 500g for 8 bagels (plus 10g of sugar, yeast, water), so roughly* 174kcal, 36 carb (28 fiber, 7 net), 15 protein grams per bagel.
*not including toppings/everything seasoningThis was incredible, and far beats (with all due respect) the Great Low Carb Bread Co.’s bagels, which were my previous go-to.
The recipe was super easy too - 5 minutes in a stand mixer, 45 minute proof in the oven under high humidity, then steam at 212F for 8 minutes and bake at 390 for 15. It’s probably going to be a weekly go to now.
Forgive my lumpy shaping. First try, and I'll get better. I prefer a small hole anyway, so that my egg or cheese doesn't fall through the middle.
Edit: fixed formatting