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June 19, 2016
Pressed Pulp Bagels
Hello Juicero-ites!
Andrea Bumbaca here, one of the food scientists behind Juicero. When I’m not in the lab working on new juice recipes, you can either find me at Pure Barre or in my kitchen baking. Pastries and sweets have always been my go-to baking items because, well it’s pretty simple, eating them is just as fun as baking them.
Though, as much as I love all things sweet and flakey, I have recently discovered a knack for baking bread – bagels in particular. As most of you know, bread is fibrous and delicious all on its own, BUT imagine if you could add extra fiber and flavor to your bread while simultaneously reusing your own food scraps? Sounds pretty neat, doesn’t it?
Well, I just so happen to have a bread recipe for you that does just that, incorporating our pressed Juicero Carrot Beet pulp. After you’ve pressed your Carrot Beet juice, cut open the pack, remove the pulp, and add it into the bagel recipe you see below. You’ll have vibrantly colored and oh-so-tasty Carrot Beet Bagels!
Carrot Beet Bagels
Ingredients (makes 8 bagels):
- 2 packs pressed Carrot Beet pulp (if you only have 1 pack, cut this recipe in half)
- 3 ½ cups bread flour
- 1 â…“ cups water
- 2 tsp active, dry yeast
- 1 ½ tsp salt
- ½ tsp white sugar
- 2 tbsp olive oil
Directions:
- Heat â…“ cup of water in the microwave for 10-15 seconds – until it’s lukewarm to the touch (about 110ºF).
-  Place the warm water in a large bowl. Add 2 tsp of yeast and ½ tsp of white sugar to the water. Mix and let sit for 5-10 minutes, until the yeast is foamy.
-  In a separate bowl, mix 3 ½ cups of bread flour and 1 ½ tsp of salt together. Cut open 2 packs of the pressed carrot beet pulp and crumble the pulp into the flour mixture. Mix well. Make sure the pulp is finely crumbled and not clumped together.
- Add the flour mixture to the yeast mixture. Add ¼ cup of water and mix the dough with your hands. Continue adding water, ¼ cup at a time, until the the dough forms into a firm, not sticky ball.
- Lightly oil a large bowl and place the dough inside. Cover the bowl with a damp kitchen towel and keep in a warm place for 1-2 hours (the dough should double in size).
- When the dough is finished rising, place it onto a clean and generously floured work surface. Put a large pot of water on to boil. Cut the dough into 8 equal sized pieces.
- Using your hands, knead 1 piece of dough and shape it into a round, semi-flat ball (about 1/2 inch thick). If you would like to make cinnamon raisin bagels, follow the recipe below.* Poke a hole through the center of the dough with your finger. Repeat this process for all of the dough.
- By this time, the pot of water should be boiling. Place two bagels at a time in the water. Boil each side of the bagel for 1 minute, using a slotted spatula to flip the bagels. Place the boiled bagels onto a baking sheet.
- Preheat the oven to 375ºF. Spread a very thin layer of olive oil on top of each bagel and add any toppings you desire. My favorite is an everything bagel (see recipe below). Bake the bagels for 25 minutes.
*Cinnamon Raisin Bagels (To be made before before boiling the bagels)
Ingredients:
- 1 tbsp cinnamon
- 1 tbsp white sugar
- 1 tbsp raisins
Mix ingredients together and pour mixture onto the counter. Â Incorporate mixture into the dough while kneading and shaping 1 bagel.
Everything Bagel topping
Ingredients:
- 1 tbsp poppy seeds
- 1 tbsp sesame seeds
- 1 tsp dried garlic
- 1 tsp dried onion
- 1 tsp dried fennel
Mix well and generously sprinkle onto bagels before baking.
Other bagel toppings: course sea salt, sesame seeds, cinnamon, poppy seeds, cayenne pepper, etc…you can’t really go wrong here!