Bull Kelp Bagels

Yeast: 1 tbs yeast, 1 tbs sugar, 1/4 cup warm water.  Proof the yeast.

Bagel Dough:
4 cups plus 1/4 cup whole wheat flour (all purpose would work too)

2 tbs malted barley (can substitute 1 tbs honey + 1 tbs molasses)

1 and 1/2 cups finely ground bull kelp stipe

1/2 cup plus 2 tbs warm water.

Put in mixing bowl, except for 1/4 cup flour and 2 tbs warm water.

Mix with dough hook.  Mixture may be soupy depending on the water content of the stipe, so add the 1/4 cup extra wheat a little at a time as needed.

If flour remains on the bottom of the mixing bowl, add as needed the 2 tbs warm water till it’s all mixed.

Dough should be stout and full.

Let dough rise to double in size in an oiled bowl covered with a wet towel in a warm place.

Make bagels from dough using either rope method or ball method.

Boil bagels for 3 minutes per side.

Let drain and apply egg wash to top side.

Bake at 425 degrees F for 20 min.

Makes about 8 bagels.

Subscribe to Mark's blog via email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.