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Friday, September 29, 2017

TOASTY CINNAMON YEAST BAGELS

The underside of the bagels are darker in color as can be seen in the photos.







TOASTY CINNAMON YEAST BAGELS

These were simply amazing and dense like a bagel but not super-dense.  
The Mozzarella cheese seems to fill in for the properties of gluten.  Amazing! The bottom is crispy and chewy and the top half is slightly less chewy and more bread-like, so I preferred to pop the top in the toaster (or you can use a toaster oven) even when freshly baked until more crispy and chewy as well.  Serve with spreadable cream cheese.  You will love this – no missing bagels anymore and at a fraction of the carbs. A regular bagel has 48 grams of carbohydrate, which is 6 times more carby than these delicious, low-carb bagels. Someone said of other low-carb bagels along these lines (although very different) that those had an overpowering almond flour taste and were too dense.  I cannot say that about these.  These were great and I could not detect the cheese.  Donut pan makes lighter golden bagels vs a sheet pan.  The bagels in the donut/bagel pan rise a bit whereas the ones on the sheet pan, spread out slightly.  The next day toast bagels in the toaster.

2  cups Gluten-Free Bake Mix 2 (500 mL)
1 tsp cinnamon (5 mL)
1 tsp baking powder (10 mL)
1 tsp quick-rising bread machine yeast (5 mL)
1/tsp salt (0.5 mL)
2 eggs
1/cup powdered erythritol, OR (60 mL)
  6 coffee sweetener packets
1 tsp molasses (5 mL)
  (for the yeast)
1/2 tsp vanilla extract (2 mL)
3 cups grated Mozzarella cheese (750 mL)
  (can use the pre-grated variety at PriceSmart)
2 oz regular cream cheese (60 g)

Preheat the oven to 400°F (200°C).  Grease a bagel pan, donut pan or sheet pan.

In medium bowl, combine Gluten-Free Bake Mix 2, cinnamon, baking powder, yeast and salt.

In small bowl, whisk together eggs, erythritol, OR coffee sweetener, molasses and vanilla extract.

In glass microwave-safe bowl, combine Mozzarella cheese and cream cheese.  Nuke 2 minutes.  Allow to cool a few minutes and remove with oven mitts.  Add dry ingredients on top as well as the egg mixture.  Using wooden spoon, mix all together very well.  Using plastic gloves (the kind you would find at a doctor’s office - available at Costco or a pharmacy), knead the dough.  The gloves make it easy to handle the sticky dough, but if you don’t have any then work a little coconut flour into the dough ball until it is easier to handle.  

Weigh 8 little balls weighing approximately 3 oz (90 g) each.  Form into log shapes about 7 inches (18 cm) in length. If using a donut pan, curl the log or sausage shape around the center part of the mold and seal edges of the dough with your fingers. 

Otherwise simply form a circle and seal the ends with your fingers and place on the sheet pan, if using one of those.  Bake 12 to 15 minutes.  Watch carefully after 12 minutes. The tops will just be turning golden in spots.  My bagels on the sheet pan were already fairly dark underneath and ready to eat after 13 minutes in the oven.

Yield:  8 bagels
1 bagel
313.9 calories
16.6 g protein
23.4 g fat
0.2 g fiber
7.6 g net carbs

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