Great…I’m trying to lose weight…I just came from a volleyball game. Now I’m going to end up in the kitchen slicing tomatoes, onions, and slathering on the the Nova lox and a schmear…. 😉
Well, I didn’t get any responses to my call for help on the bagel front so I turned to a Google search and found any number of recipes. Here’s what I ended up doing. I made a batch of basic bread dough and let it rise once. After that I pounded it down and cut it into chunks. I rolled each chunk and formed each of them into a ring. Meanwhile I boiled up a pot of water into which I added a quantity of barley malt aka malt extract aka malt syrup. I boiled the bagels three at a time for a couple minutes on each side. I removed them one at a time with a slotted spoon and dropped them onto a plate full of either poppy or sesame seeds, turned them over, then placed them on a cookie sheet that I lined with parchment paper. Then I simply baked them until they were done. It seems to me that they wouldn’t have less carbs than other bread, would they? Unless boiling them does something? Next time I’ll make them a little bigger. Otherwise, they were very very good.
Those look amazing! Wow did you make those? I haven’t made bagels for a long time…they are so tricky to make, but these are inspiring. It’s impossible to find real bagels and making them is such a great idea. Low carb too!
27th Street 
Great…I’m trying to lose weight…I just came from a volleyball game. Now I’m going to end up in the kitchen slicing tomatoes, onions, and slathering on the the Nova lox and a schmear…. 😉
Yeah, but that only powers you up to post another couple dozen amazing lists.
Oh I come from the camp that bagels have eggs in them….changes the carb ratio….
eggs huh? Eggs must make a lighter texture, no?
Well, I didn’t get any responses to my call for help on the bagel front so I turned to a Google search and found any number of recipes. Here’s what I ended up doing. I made a batch of basic bread dough and let it rise once. After that I pounded it down and cut it into chunks. I rolled each chunk and formed each of them into a ring. Meanwhile I boiled up a pot of water into which I added a quantity of barley malt aka malt extract aka malt syrup. I boiled the bagels three at a time for a couple minutes on each side. I removed them one at a time with a slotted spoon and dropped them onto a plate full of either poppy or sesame seeds, turned them over, then placed them on a cookie sheet that I lined with parchment paper. Then I simply baked them until they were done. It seems to me that they wouldn’t have less carbs than other bread, would they? Unless boiling them does something? Next time I’ll make them a little bigger. Otherwise, they were very very good.
Those look amazing! Wow did you make those? I haven’t made bagels for a long time…they are so tricky to make, but these are inspiring. It’s impossible to find real bagels and making them is such a great idea. Low carb too!