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.
Boil:
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!


7 comments:

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?

Kate said...

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

Aimee/SIL said...

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

Aimee/SIL said...

last comment was from Aimee, btw!

Kate 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 ;)