Whey Bagels | Food Production and Preservation | Forums

since I made the cheese, I had quite a bit of whey left over, I could have fed it to the animals but I decided to make bagels with it instead

so I grabbed some bread flour, sugar, salt, yeast, a egg and the rest of the sesame seeds I haven't toasted yet

I measured out 4 cups of flour and dumped that into a mixing bowl with a tablespoon of salt

I warmed up 1 3/4 cup of whey

and mixed in 1 tablespoon of yeast and 1 tablespoon of sugar

I let it set for 5-10 minutes to give the yeast time to activate

and mixed it in with the flour and salt

I floured up my cutting board and dumped the dough out

I spent the next 10 minutes kneading the bread,

I lightly oiled the mixing bowl and dumped the dough into it

since I had just finished making some cheese, I decided to use the hot water to my advantage and use it to proof my dough, so I set the bowl on the pot

and covered it with a towel

after about a hour the dough had more than doubled in size

so I floured up the cutting board again and dumped the dough out

and cut it in half

then quarters

then the quarters into thirds

I rolled the dough up into balls and pinched the bottoms

I covered with a towel and let it rest for 30 minutes

there are 2 different methods for forming the bagels, one is to roll the dough out into log and connecting the ends to form a ring, I prefer the simpler method of just sticking your finger into the dough and stretching it out,

by this time I got my whey slowly boiling and set 3 bagels down into it top side down

after letting it boil for 2 minutes and flipped them over with a slotted spoon

after letting it boil for another minute I pulled them out and set them on a clean towel and whisked up the egg

I set them on a cookie tray on parchment paper and brushed them with the egg wash

and sprinkled them with raw sesame seeds and a little kosher salt

I stuck them in the oven for 30 minutes till they were golden brown

and set them on my rack to cool

I should really start breaking down the cost on this stuff, I can't imagine I have over 2-2.50 for a dozen bagels

in between waiting for things to proof I was thinking of what I wanted to do tomorrow, I decided I was lacking in my 500 bottles of mustard so I figured I better fix that

I shall call this shipyard spicy mustard, I took two cups of mustard seeds and a bottle of shipyard export ale

and covered the seeds with the beer

I set it in the fridge for the next 24 hours for the seeds to absorb the beer, to be continued!