Whole Wheat Bagels
Posted by admin on
Making bagels at home can seem daunting, I know, I’ve been there. It does require some patience but i promise you it is worth your time. This bagel recipe produces wonderful chewy and delicious bagels with the toppings of your choice.
What you will need – (for 12 bagels)
- Warm water – 1 1/2 cups (and a little bit more, maybe)
- Active dry yeast – 2 1/4 teaspoons
- Whole wheat flour – 4 cups
- Pure maple syrup/honey – 2 tablespoons
- Salt – 2 teaspoons
- Sugar – 2 teaspoons
- Sesame seeds, poppy seeds or sea salt for topping (Optional)
- To a bowl of lukewarm water, add yeast and allow to dissolve completely. Set aside.
- Combine the flour, honey, salt and sugar in a large bowl. Pour in the yeast mixture, use a spoon or your hands to turn it into a shredded/couscous like texture.
(If using a stand mixer with the dough hook attachment, mix on low for about 2 mins)
- Use a little more water if needed and knead till you get a smooth, stiff, elastic dough
(For stand mixer, increase the speed to medium and continue mixing for about 8-9 minutes).
- Form the dough into a ball, coat with oil and place it in a large bowl. Cover the bowl with a damp towel and set it in a warm place for it to rise. This will take about 20 minutes.
- You’ll know it’s ready when it gets slightly larger and the dough slowly springs back when you press it with your finger. It won’t double in size!
- Preheat your oven to 220°C and place a rack in the middle.
- Fill up a large pot with water and bring it to a boil. Once boiling, reduce the heat to medium low so that the water is at a simmer. Cover the pot with a lid until you are ready to boil the bagels.
- Get a wire rack ready where you can place boiled bagels and allow excess water to drip. Also prepare a baking sheet lined with parchment paper.
- Turn the dough onto a dry surface and divide it evenly into 12 equal pieces. While you work with one of the 12 pieces, keep the rest covered with a damp towel so that it doesn’t get too dry.
- Roll each piece of dough into a 9 inch log. Then dampen the ends with a little water, overlap them by about 1 inch and press to join. Make sure the dough is securely joined together before placing the bagel on a plate or baking sheet. Cover the finished bagels with another damp towel and repeat the process with the remaining pieces of dough until you have 12 bagels.
- Once you have finished forming all of your bagels, boil them 3-4 at a time. Do this by placing them into the simmering water and let them cook on each side for about 30 seconds. They will sink to the bottom of the pot at first and slowly begin to rise in about a minute. Don’t forget to flip them over after 30 seconds!
- Remove the bagels with a fine-mesh strainer. Place the boiled bagels onto the wire drying rack and press your desired topping onto the top of the bagels while they are still wet. Continue this process until all of the bagels have been boiled and garnished with optional toppings.
- Place the bagels onto the parchment lined baking sheet about 1 inch apart and bake for 15 minutes. Then rotate the pans and continue baking the bagels until they are golden brown on top, about 10 more minutes.
- Remove the bagels from the oven and let them cool on a rack for at least 20 minutes so that the inside can finish cooking.
Storage notes –
Store in an airtight container for a week or freeze for up to a month
If you make this recipe, you know the drill: Let me know!
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