Culinary Director Christopher Greve
Chef Greve of Senova Healthcare adds chickpea flour and pureed white beans to bagel dough to pump up the nutritive value. Dried peas and lentils, also known as “pulses,” are good sources of protein, B vitamins and several minerals. Suppliers of Indian ingredients should have chickpea flour if it’s not available from a broadliner.
2 cups hot water
2 tbsp. instant yeast
3 oz. granulated sugar
1/2 cup pureed white beans
1/2 cup softened butter
1 cup chickpea flour
1 oz. salt
4 cups bread flour
2 cups honey
1. Place water and yeast in warm mixing bowl and let stand for 2 minutes. Add sugar and bean puree and mix until incorporated.
2. Add butter, chickpea flour and salt. Mix until incorporated. Add bread flour and begin mixing on low speed until flour is completely absorbed and dough is starting to pull away from sides of bowl. Turn up to medium speed and let dough work for about 5 minutes. Dough should be dry enough to make a ball as it kneads.
3. Pour dough onto floured surface and cut into 2 to 3 ounce balls. Let dough balls rise covered for about 20 minutes.
4. As dough is almost ready, fill large stockpot or saucepan with about 8 cups water, at least 3 inches deep. Stir in honey and bring water to simmer.
5. Poke hole in center of dough balls with thumb and form into bagel shape. Drop into simmering water and simmer on both sides for about 3 minutes. Remove from water and place on greased baking sheet. If desired, season bagels with salt, sesame seeds, herbs or other spices.
Photo courtesy of USA Dry Pea & Lentil Council