INGREDIENTS

INSTRUCTIONS

Asian flavors for a Jewish gem. Try these with a shmear of wasabi and
sliced pickled ginger.
In a mixing bowl, stir together flours, yeast, sugar (if using), and salt.
In another bowl stir together barley malt syrup (if using), sesame oil,
carrot puree, and water. Combine both mixtures and mix to form a stiff
dough. (Mixture will seem dry and shaggy at this point, but light kneading
will bring it together.)
On a lightly floured surface, knead dough lightly into a smooth ball and
return to bowl. Cover with plastic and set aside in a warm place for an
hour to rest. (At this point the dough may be refrigerated fro several
hours. Set out at room temp for about 2 hrs before proceeding to step 3.)
Preheat oven to 400F. Lightly spray or brush a baking sheet with oil and
sprinkle with cornmeal. Set a large pot of water and 1 Tbsp sugar to boil.
On a lightly floured surface, turn out dough and divide in half. Return one
half to bowl and divide the other into 6 equal pieces. Roll each piece into
a smooth ball. Flatten balls slightly, push thumbs through center, place
index fingers inside, and roll into a smooth, open bagel shape. (Dough will
rise to fill in hole if it isn't large enough.)
Drop 3 bagels into boiling water and boil gently, turning often, for 5 min.
Using a strainer or slotted spoon, remove bagels carefully. Rest spoon
briefly on a towel to remove excess water and set bagels a few inches
apart, on prepared sheet. Repeat with remaining 3 bagels.
Brush bagels with egg wash and sprinkle with seeds, if desired. Bake for
about 30 min, until glossy and browned. Repeat with second half of dough.
Makes 12 bagels.
Recipe by: Veggie Life, May 1998
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on May 30, 1998

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