It’s rather a cruel irony of life — the fact that, though I am on a very strict low-carb diet, I derive no small amount of satisfaction and pleasure from the art of baking. Flour, that indispensable ingredient in bread, cakes and cookies, is a big no-no for those trying to cut down on carbohydrate consumption. So, I find myself at an impasse. Do I continue with my baking, looking on with a charitable (albeit slightly hungry) smile as my dear family greedily devours the fruits of my labor? Or do I give it up; write off baking forever as a source of pointless torture to myself, and no matter the benefit to others?

Or… I could just cheat a little and have half a bagel. What’s half a bagel, really? Just this once. I’ll be good tomorrow…

Whole Wheat Bagels

This is a delicious bagel recipe, adapted, once again, from one of King Arthur Flour’s. My only complaint is that they are rather plain-tasting; which, perhaps, is what you’d prefer. As for myself, I think next time I’ll try adding a teaspoon of onion powder, as well as a tablespoon or two of dried, minced onion. You could try recreating different bagel flavors available at the grocery store: cinnamon raisin, poppy seed, blueberry…

1 tablespoon active dry yeast
2 cups (16 ounces) warm water
2 tablespoons sucanat (or 1 tablespoon of brown sugar and 1 tablespoon of white sugar)
6 cups (25.5 ounces) white whole wheat flour
1 tablespoon salt

1. Dissolve the yeast in the water and add the sugar. Mix in 1 cup of the flour, and let the mixture sit for 10 minutes. Add three more cups of flour, mixing well. Add the salt, then the remaining flour, mixing in one cup at a time, until the dough pulls away from the sides of the bowl.

2. Turn the dough out onto a lightly floured work surface. Knead until smooth and satiny. Let the dough sit on the counter, covered with a damp towel, for 20 minutes.

3. Divide the dough into 14 pieces. Roll each piece into a cylinder 8 to 9 inches long and 3/4 inch wide. Form each rope into a circle and pinch the ends together, overlapping them about half an inch or so. Sprinkle a large tray with cornmeal; place the bagels on the tray and cover them lightly with plastic wrap. Let them rise for 30 minutes, then place the tray in the refrigerator for 12 to 24 hours. Before placing the bagels in the fridge, be sure to secure the plastic wrap around the edges of the tray, to keep the bagels from drying out.

4. After the 12 to 24 hours have passed, remove the bagels from the refrigerator and let them sit out, at room temperature, for 45 minutes. Meanwhile, preheat your oven to 450 degrees F., and bring a large pot of water to a rolling boil.

5. Drop 2 to 4 bagels at a time into the boiling water and allow them to cook for 1 to 2 minutes. Remove them with a slotted spoon, and place them on a large, parchment paper-lined baking sheet. If you do not own a large enough baking sheet, you may need to make two separate batches of bagels. Bake the bagels for 15 to 20 minutes, or until they are brown. Remove the bagels from the oven and cool them on racks.

Yield: 14 bagels