This afternoon I was all caught up on sewing projects and found mysel with some free time-wow, it has been a long time since that has happened! My hubby has been asking me to make some homemade whole wheat bagels, so today was the day.
The recipe I used is from the Bread Beckers cookbook and it was very easy.
Whole Wheat Bagels
2 1/4 cup warm water
2 Tbsp honey
2 1/4 tsp salt
5 cups hard white wheat flour
1 Tbsp gluten
2 tsp yeast
Combine water, honey and salt. Add half the flour, yeast and gluten and mix well. Add remaining flour and knead to form a slightly stiff dough (about 8-10 minutes). Let rise until double, covering to keep dough from drying out.
Divide the risen dough into 12 pieces and shape into balls-allow to rest. In a large pot bring 1 gallon of water to a boil then add 1/3 cup honey to it.
Working with only 6 balls at a time, take each ball and poke your thumb through the center forming a hole, twirl each bagel on your thumb to enlarge the hole to 1 1/2 inches in diameter.
Let each bagel rest about 5 minutes, then place it in the boiling water. Cook 2-3 bagels at a time adjusting the heat to keep the water simmering. While these cook, prepare the next 6 bagels.
The bagels should sink, then rise in a few seconds; if they don’t just turn over so both sides get wet. After 1 minute in the water remove with a slotted spoon and place on a greased cookie sheet.
Bake at once in a preheated 425 oven for about 30-35 minutes, turn the bagels over at the halfway point if they haven’t browned evenly.
Brush bagels with a mixture of 1 beaten egg and 2 Tbsp water the sprinkle with sesame seeds, poppy seed, minced onions or garlic.
My first ever batch of homemade bagels turned out great:
And they taste great too! I may have to try English Muffins next.