Whole Grain Bagels
You can’t get any better than making your own fresh homemade bagels! It’s even better when they’re good for you at the same time.
Ingredients
- 1 1/4 cups and 2 tbsp warm water (between 110 - 120 degrees)
- 2 tsp active dry yeast (or instant yeast)
- 1 tbsp extra virgin olive oil (optional)
- 1 tbsp honey (you can add more or less according to your specifications)
- 3/4 tsp salt
- 2 cups whole-wheat flour
- 1 1/2 cups + an extra 4 tbsp bread flour (or all-purpose flour can be used)
- 1 egg white for the egg white wash
Instructions
- *Gather all of your ingredients and a large bowl together*If using active dry yeast; combine the warm water, yeast, and honey in the large bowl. Let the mixture sit for about 5 minutes. The mixture should turn foamy. If it doesn’t, then I would suggest that you buy fresh yeast before proceeding with the recipe.
- After the yeast mixture is finished proofing (or activating), add in the salt, olive oil and flours. *If you’re using instant yeast, you can add it in now*
- Combine the flour mixture with a fork until it starts to form a dough. At this point, the dough will need to be kneaded by hand for 8 minutes; or you can use a bread machine.*Turn the dough onto a floured surface before kneading, so it won’t stick*
- **You may need to sprinkle a little extra flour over the dough while kneading, if it’s still too sticky or wet. But just add a little at a time..**After the dough is kneaded, grease or oil the large bowl. Place the dough into the bowl and roll it around until it’s coated in the oil. This way, it won’t stick to the bowl.Cover the bowl loosely with a hand towel, and let it sit in a warm place for an hour.
- About ten minutes before the dough finishes rising, start heating a very large pot of water to a low boil. Add in a tsp of baking soda and sugar to the water to give the bagels an even better texture and flavor.
- After the dough finishes rising, divide it into 7 pieces. Or smaller pieces if you wish. Form each piece into a ball. Poke a hole in the middle and gently stretch the hole until it’s about 1 1/2 - 2 inches wide. Place the bagels on a parchment-lined baking sheet until the water starts boiling. This waiting time will allow the bagels to rise a little more..
- When the water is at a *low boil*, add a couple of bagels to it. Boil on the first side for a minute. Then flip it over, and boil for another minute.Shake any excess water from the bagels before removing from the pot, then place them back on the parchment-lined baking sheet.
- Heat your oven to 425 degrees. Lightly beat the egg white with a touch of water (approx. 1/4 tsp). Gently brush over the tops of the bagels. Sprinkle any desired toppings over the bagels before the egg dries.
- Place the bagels in the oven, and bake for 20 - 23 minutes until browned.Remove from the pan to a wire rack to finish cooling.