Bagel Recipe for People With Jaw Pain and TMJD
It's sad looking at bagels now - they're just so delicious... but at a certain point, the TMJ can't handle them anymore. Either because they're too big to fit in a limited opening mouth, or all that chewing flares up all that jaw pain. So here's a special Tangzhong bagel recipe that's worth trying out if you want a taste of the good old days.
Here's what you'll need:
For the Tangzhong:
1/4 cup water
1/4 cup milk (any% should do)
2 tbsp bread flour
For the bagels:
2 1/4 cups spelt flour
5 tbsp bread flour
3/4 cup plus 2 tbsp water
3/4 tsp salt
1 tbsp sugar or honey
2 tsp yeast
Extra bread flour for kneading Optional
Bagel topping of choice
For boiling:
Water 1/4 cup brown sugar
1 tbsp baking soda
For baking:
Egg wash (1 egg plus tbsp milk) Or 1 tbsp sugar and 2 tbsp oil Corn meal
1/4 cup water
1/4 cup milk
2 tbsp bread flour
Steps:
1) Combine tangzhong ingredients in a small saucepan and mix over medium heat until a thick paste forms. Remove from heat and let it get down to room temperature
2) In a bowl combine the bagel spelt flour, bread flour, and 130g of water. Mix until a shaggy loose dough forms and let sit for 30 minutes.
3) In a measuring cup put in 50g of water heated to 100°-110°F add honey and yeast. Let bloom for 10 minutes.
4) Combine tangzhong, yeast mixture, and salt into dough and knead on medium to medium high until dough is smooth, about 8-10 minutes in a stand mixer; this may take longer if kneading by hand.
The dough is very sticky at this point so continuously add flour until it no longer sticks to surfaces and is easier to handle.
5) Once the dough is fully kneaded and smooth place in a greased bowl and cover, let the dough proof until it doubles in size (about 1 hour) then punch down. You can proof in a turned off oven with the light on.
6) Remove the dough from the bowl, place on a floured surface, punch down, and cut into 8 equal parts. Form each piece into a sphere and poke a hole in the middle using your finger and make a hole about 1-2 inches in diameter.
7) Place each piece on a baking sheet dusted heavily with cornmeal, cover with a tea towel and let double in size again.
8) Preheat oven to 425°
9) In a large pot add enough water the fill about 3/4 of the way full and add brown sugar and baking soda. Let the water come to a boil and place bagels in 2-4 at a time (make sure each bagel has enough room so they do not touch).
10) Boil each bagel for 1-2 minutes on each side, the longer you boil the bagels the chewier they'll be.
11) Place bagels back on the baking sheet and using a pastry brush coat each one with sugar/oil mixture or egg wash
12) Add toppings
13) Place bagels in the oven and cook for 10-15 minutes turn the tray around halfway through cooking so bagels all brown evenly.
Boom! They should be done. If you plan on storing them for a long time, keep them in a freezer bag. Otherwise, enjoy over the next couple days.
