* Exported from MasterCook *

Recipe By     : Danielle Michalski 
Serving Size  : 10    

Amount            Measure              Ingredient -- Preparation Method
----------        ------------         --------------------------------
 1                cup                  vital wheat gluten -- (Bob's Red Mill)
 1 1/2            tablespoons          pecan meal -- (or almond meal, etc.)
 1 1/2            tablespoons          protein powder
 1                large                egg
 1/4              teaspoon             salt
 1/2              tablespoon           yeast -- (or 1/2 of a packet)
 1/2              cup                  warm water
 1/2              tablespoon           sugar -- (will be eaten by yeast)
 1                tablespoon           oil
 1                tablespoon           baking soda
 1/2              teaspoon             cream of tartar
 3                quarts               water
 1                                     egg yolk
 1                teaspoon             ice water

Proof the yeast in the warm water and sugar. 

Mix the flour, nut meal, and protein powder in a bowl. Add 
in yeast mixture. Mix to combine the ingredients, and then 
add in the 1 large egg and the salt. Mix together to form the dough. 
(Dough will be smooth and elastic. If it is sticky, add a little more 
vital wheat gluten.) 

Knead the dough for 8-10 minutes and then place in a well-oiled 
bowl. Coat the dough with the oil, cover, and place in a warm 
draft-free place until it is doubled in size (about 1 hour). 

After the dough has risen, punch it down and knead for 
another 2 minutes. Divide the dough into 10 equal 
pieces. 

In the meantime, prepare a well-buttered 
cookie sheet. Shape the pieces of dough into balls, 
then flatten the balls and cut out 
a donut hole in the middle. Place 
the bagels on the buttered cookie sheets. 

Let the formed bagels rest for 8-10 minutes on the 
buttered cookie sheets. 

Bring 3 quarts of water to a boil and add the baking 
soda and cream of tartar. (This is very 
important because bagels will shrink without these two 
ingredients in the water.) 

Using a slotted spoon, carefully place 3 bagels at a 
time in the pot and cook for 2 minutes on each side. 
(They will puff up considerably in the water.) Place the boiled 
bagels back on the buttered cookie sheet and repeat the process 
until all the bagels have been boiled in the water. 

Combine the egg yolk and ice water to form an egg wash. 
Brush the bagels with the egg wash. (You may sprinkle 
the bagels with your favorite toppings at this point.) 

Place the bagels in a preheated 400 degree oven for 20-25 
minutes, or until they are golden brown. 

Let cool on a wire rack. 

Notes: They are so delish! It takes some time making this, but I 
think it was worth it! 

Yield: 10 bagels

           - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 134 Calories; 4g Fat (27.5% 
calories from fat); 22g Protein; 3g Carbohydrate; trace Dietary Fiber; 
40mg Cholesterol; 480mg Sodium.  Exchanges: 0 Grain(Starch); 3 Lean 
Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.