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Old 03-23-2008, 01:24 PM   #1
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Substitution for honey in bagels

I have a really tasty bagle recipy, but it has honey in so i cant give them to my 6 month old. What can i replace the honey with? Will maple syrup work?

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Old 03-23-2008, 01:54 PM   #2
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I would think any good grade syrup would work. I'm not World Famous for my baking skills however Have you considered Lyle's Golden?
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Old 03-23-2008, 02:24 PM   #3
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Before you substitute anything for the honey in your bagels, you might check to see if you really need to.

What I mean by that is that, perhaps, cooking the honey makes it okay for children under age 2 to have. The real problem with giving honey to young children is plain, raw honey rather than having it cooked into a dish/recipe. Check to see if the honey you plan to use in your bagels is pasteurized. If it is, the risk of botulism will be eliminated.
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Old 03-23-2008, 07:46 PM   #4
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Consider another recipe.

You could also consider adding sugar to replace the honey and increasing the liquid accordingly.
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Old 03-24-2008, 03:55 PM   #5
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Maple syrup would work, but it would give your bagels a distinctly maple flavor. I'd suggest
Karo light corn syrup

or Steen's cane syrup.
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Old 03-24-2008, 05:01 PM   #6
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once the honey / bagels are baked it is ok for small children.
Raw honey is the issue.
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Old 03-25-2008, 06:20 AM   #7
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Thank you... it never occoured to me that cooked honey would be safe!!
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Old 03-25-2008, 10:01 AM   #8
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In order for heat to kill botulism, it has to be exposed to a minimum of 248 F for at least 5 minutes.

It's not certain that the inside of a baking bagel would reach those temperatures. For example, a baking loaf of bread is done when the internal temperature is well below 200 F.

I would not risk exposing your infant to illness for the sake of a bagel.
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Old 03-25-2008, 10:19 AM   #9
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As Andy said, the interior temp of the bagel may not get hot enough to destroy botulism organisms.

I mentioned in my earlier post, check to see if your honey is pasteurized instead. If it's not noted on the container, contact the manufacturer/producer.
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Old 03-28-2008, 12:38 AM   #10
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If honey has to be heated to 248F for at least 5 minutes - pasteurization will not do it (180F).

As for the maple syrup or corn syrup ideas ... you might want to rethink those ideas, too ... according to the MayoClinic:

Botulism spores may also be found in undercooked food, corn syrup and even maple syrup. For this reason, feeding an infant any of these foods is risky as well.

Since, if I remember my pediatrics stuff correctly, kids don't begin to differentiate between the most basic salty and sweet tastes until somewhere between 12-24 months ...

Make your honey bagels for yourself ... make a plain one for your kid.
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