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The girls were asking for bagels right in the middle of the chilly snowstorm we had earlier this week.  Unwilling to venture to the store, we did a little research and found a recipe and modified it into this.  There’s no added fat but they were still light yet chewy.  Paired with some homemade strawberry cream cheese, they were practically divine.  They also would be a delicious part of a ham and cheese, scrambled egg or peanut butter and jam sandwich.


1 1/2 cups warm water
3 Tablespoons brown sugar
2 cups whole wheat flour
2 1/2 cups flour
2 scant Tablespoons active dry yeast (or 2 packages)
2 teaspoons salt
4 teaspoons vital wheat gluten (optional)

Add all ingredients in order in a bread machine and run on the dough setting and remove halfway through
Dissolve the yeast with the water.  Stir in the sugar, salt and flours to form a soft dough.  Kneed on a floured surface about ten minutes until dough is elastic (and not sticky).  Return to an oiled bowl, turning once to coat.  Cover with plastic wrap or a clean towel and raise for about 45 minutes.
Avoid boiling too long or your bagels might end up mushy.
Punch down dough and roll out on a floured surface to 1 inch thick.  Cut into 12 five inch strips, moisten ends and join together.  Leave on floured surface, cover and let rise 30 minutes more.  Bring a gallon of water to a bowl.  Add four bagels at a time and simmer two minutes, flip and simmer two minutes more.  Remove with a slotted spoon and dry on a towel while cooking remaining bagels.  Preheat oven to 375F.  Place bagels on an ungreased cookie sheet, brush with beaten egg white if desired and bake 30 minutes.

For homemade strawberry cream cheese:

1 8oz block cream cheese, soft
1/2 cup strawberries, fresh or thawed
1 1/2 Tablespoon sweetener
Mix all ingredients together with an immersion blender or in stand blender.  Add more sweetener as needed.  Refrigerate.


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