So, a long time ago (before the littlest was born) my son Logan and I decided to try our hand at bagel making. I don't remember details (perhaps I've blocked them out??) but I do remember in the end feeling like it wasn't worth the hassle and while the bagels we made were ok, the New York bagel shop in our back yard (pretty literally) was a way better option with a lot less hassle.
I put bagel making to rest that day and forgot all about it. Until I stumbled across a pin for it, and it got me thinking again about trying my hand at bagel making.
I looked at a few recipes and decided to tweak one to make it "clean" (No refined sugars or flours) At least this way when I ate 5 for breakfast I wouldn't feel quite so bad.
I kid, I kid. I wouldn't eat 5.
This recipe comes from The Baker Chic (super cute blog, ps) My absolute favorite bagel is an everything bagel, so I didn't spend much time debating trying the recipe. I pretty much followed it to the letter, just making a few adjustments to get rid of the sugar and bread flour.
You can make this recipe in an afternoon, easy. No overnight rising, no leaving the dough for hours on end. And the final product is a bagel you can feel proud of and your whole family will scarf down. I had to shoo my husband away until I could at least snap a few pictures.
So, are you ready?
Whole Wheat Everything Bagels
4 ½ t active dry yeast (or 2 packets)
3 T honey
2 t salt
3 1/2-4 c. whole wheat pastry flour
Egg wash: 1 egg white and 1T water
Toppings: 4 tsp each of dried garlic, dried onion, poppy seeds and sesame seeds and 2 tsp kosher salt all mixed together in a bowl.
1. Dissolve honey in water and add yeast. Let stand until the mixture bubbles, a few minutes
2. Meanwhile, combine 3 1/2 c. whole wheat pastry flour, and salt. Make a well in the center and add the yeast mixture. Stir to combine. Turn onto a lightly floured surface and knead for about 5 minutes, adding extra whole wheat flour as needed.
3. Place dough in a large, greased bowl. Cover and set in a warm place- let rise until doubled size, about an hour.
4. Divide dough into small pieces with a bench scraper/knife. Shape each into a ball and allow to relax for a few minutes.
5. Flatten each round with the palm f your hand. With thumb press deep into the center of bagel and tear open a hole in the center with your fingers. Pull the hole open. Cover bagels with a kitchen towel and let rest for about 10 minutes.
6. Preheat oven to 400
7. Bring about 2 quarts of water to a boil and add 1 T of sugar. Reduce heat to maintain a gentle simmer. Put 2-3 bagels at a time in to the simmering water for about 30 seconds, turning once. Drain and place on parchment-lined baking sheets. Brush with egg wash and sprinkle with toppings. Bake for 30-35 mins or until browned.
makes 6 large bagels
What's your favorite bagel flavor?