Originally Posted by HealthyBiz
It's Cohen's recipe for rye bagels (p. 335), which is 2 cups sunflower seeds, 4 cups sprouted rye, 1 tsp minced onion, 1-1/2 tsp sea salt, and 1/3 cup caraway seeds.
But I use sprouted wheat instead and flax meal instead of the sunflower seeds. I can't remember if I use the full complement of caraway; usually I cut spices down.
The wheat takes 3-4 days to sprout. Then you just shape the dough into bagel shapes and dehydrate! They look and taste like bagels and can even be sliced. They even have a "crust" outside and a softer inside (depending on how long you dry them). It's important to get them not too thick and to make the hole large enough so air flows around.
But with mac nut cheese, a slice of tomato, and broccoli sprouts, they're a very filling meal!