Tuesday, July 7, 2009

Whole Wheat Bagels

I got totally impatient and didn't let the dough rise long enough, but they were oh so good!

Here is the recipe I used:

Whole Wheat Bagels
Makes 8

1 cup and 2 Tbsp warm water
1 Package active dry yeast
2 1/2 tsp sugar

Combine in the bowl of a mixer until yeast dissolves.

Stir in:
1 Tbsp melted butter
1 1/2 tsp sugar
1 3/4 tsp salt
1 cup whole wheat flour (could use bread flour for white bagels)

Gradually stir in 2-3 cups bread flour.

Knead by hand or with dough hook until dough is smooth and elastic. Let rise, covered, for 20 minutes. Punch dough down and divide into 8 pieces. Roll and form into bagel shape. Let rise, covered, for 15 minutes, until puffy.
Preheat oven to 425 F.
4 quarts water
1 Tbsp sugar
1/2 tsp salt

Drop 4 rings at a time into the boiling water . Turn bagel over after it surfaces for an additional minute. Place on an ungreased baking sheet coated with cornmeal. Bake for 20-25 minutes, turning after 15 minutes.

You can obviously change the recipe to what you like, cinnamon raisin, onion, garlic, sesame seed. I can't wait to try something new!


michelle lynn said...

I can't believe you are making bagels, breads, etc from scratch! My mouth waters so much just looking at them! You are amazing, you are inspiring me to try!

Ronette said...

I am seriously going to try making these! Do you think I could have my bread machine do the kneading?

katiebear said...

maybe?? I know NOTHING about bread machines!! THe kneading is super easy.

Tooches said...

Katie - how does the cornmeal stay on the ungreased baking pan? did you use one with edges?

Tooches said...

last comment was from Aimee, btw!

katiebear said...

Aimee, the cornmeal just stayed. i'm not sure how =)

Anonymous said...

Thanks for posting the recipe!! I love bagels but they don't sell in France very well, if at all.

I think I might make some this fall :) Garlic and onion for us though ;)