Authentically Onion Bagels
This recipe combines Dr. Cousen’s methods for proper food preservation with basic food science, to create an authentic yeast bread that is safe, as well as a perfect foil for cream cheese or lox (see my other recipes).
2 cup millet, sprouted
2 cup oat groats, ground
2 cup water
1 packet
active dry yeast
2 teaspoon agave nectar
1 teaspoon sea salt
¼ cup black sesame seeds
½ cup flaxseed,
ground
Olive oil
1 cup sunflower seed butter, optional
½ onion, minced
Combine millet, oat flour, water, agave nectar, yeast, sea salt, optional sunflower seed butter, sesame seeds, and onion in your food processor. Whir until completely smooth. Put into a bowl and add the flaxmeal. Oil hands generously and divide dough into eight pieces. Flatten each piece into a disc and shape into a bagel (poke and enlarge a hole in the center of the disc).
Place on teflex sheet and let rest for an hour.
Dehydrate at 145 degrees for 2 hours, turn temp down to 115 degrees and dehydrate for another 3-4 hours.
38 reponses to "Authentically Onion Bagels"
1.
Poemomm, Thank you so much for this recipe. I, too, grew up with bagels, cream cheese and lox and have missed them being raw. I have only sprouted buckwheat before. Could you tell me at what point the sprouted millet was ready to use in the recipe? The oat groats are they also sprouted or should I just grind them?
2.
Freezing does not kill yeast. If you're sensitive to yeast, you shouldn't eat these. The recipe sounds great though.
3.
LOL...nopers. But you can make it and tweak it to your hearts' content. How's that sound? :-)
4.
woa... can i buy this off you
5.
No, the yeast itself dies off, so you won't have problems with yeast. Meanwhile the ENZYMES you want will still be viable. So it's really the best of both worlds. If you're nervous, You can briefly freeze the finished product (for about two hours, which will kill the yeast without harming the enzymes), or feel free to omit the yeast entirely.
I've updated the cream cheese recipe to include probiotic amounts.
6.
this looks delicious. one question: how is it still safe to eat when it seems like the yeast would still be alive, causing intestinal problems and malabsorption of nutrients.
7.
sounds great! In your cram cheese recipe how much probiotics? Pls update
8.
I've been craving these and your recipe looks like it approximates the real thing. I grew up on lox and bagels. Been vegetarian so long I don't miss the lox any more, but I still miss bagels and a shmear. I'm getting back to raw and this will help. Thank you for posting it!