Whole wheat bagels

25 Apr

In a large bowl, whisk together:

1 1/2 cups warm water (as hot as you can stand it and still keep your finger in it)
2 Tbsp sugar
2 tsp yeast
1 1/2 tsp salt

Using a wooden spoon, stir in:

1 cup flour
2 1/4 cups whole wheat flour

Optional: When adding flours you can also add cinnamon and raisins, garlic, minced onion, blueberries, etc…

Turn dough onto floured surface and knead for 10-15 minutes, adding up to 1/4 cup whole wheat flour if you need to keep it from sticking. Don’t cheat on the kneading time – it needs to be very well kneaded.

Put the dough back in the bowl and cover with a wet towel. Let rest in a warm place one hour or until doubled in size.

Punch down, then let rest 10 minutes.

Pull the dough out and cut it into eight pieces. Shape each piece into a tight ball. I usually pinch the ends together repeatedly to form a tight ball with a “belly button”, but whatever works.

Gently poke a hole through each ball using your pinkie finger. Gently stretch it until the whole is one inch wide. Place the bagels on a greased cookie sheet. Leave plenty of space for them to rise. Let rise in a warm place 20 minutes.

Fill a saucepan 2/3 full of water and bring to a boil. Boil the bagels for 2 minutes on each side.

Pull out the bagels using a slotted spoon and place them on a baking sheet.

(If you want to add sesame seeds or poppy seeds to the bagels, brush tops with beaten egg whites then sprinkle toppings on now.)

Bake in pre-heated oven at 425° for 20-25 minutes or until brown.

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One Response to “Whole wheat bagels”

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  1. Shrimp and avocado open-face sandwiches « Toubab recipes - July 17, 2011

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