Homemade Bagels

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.


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