Whole Wheat Bagels

Posted by HHHAdmin on Sep 27, 2011 in Bread | 0 comments

I will admit, these bagels do take a bit of effort. It’s not difficult, but maybe a little time consuming, but the pay off it very much worth it. You can’t beat freshly baked bagels. Top them with cream cheese and smoked salmon and you have yourself a great Sunday breakfast treat!

 

 

Serves 8 – 210 Calories each

Ingredients:

- 500g whole wheat bread flour

- 1.5 tsp salt

- 1 tsp fructose sugar

- 2 tsp dried yeast (a 7g pack)

- 330ml warm water

- Seeds (I used poppy seeds, but you could use pumpkin or sesame. You could even top them with garlic or another of your favorite topping)

 

1) In half of the warm water, stir in the dried yeast and the fructose sugar. Don’t stir, and allow to rest for 5 minutes.

 

 

 

 

 

 

 

 

2) Mix together the salt and flour in a large bowl and make a well in the middle of it.

 

 

 

 

 

 

 

 

3) Pour the yeast mixture into the well and then add half of the remaining water.

 

 

 

 

 

 

 

 

4) Gradually mix together and add the rest of the water as needed (you may not need it, but I did), until you form a firm and moist dough ball.

 

 

 

 

 

 

 

 

5) Put the dough onto a floured surface and knead for 10 minutes.

 

 

 

 

 

 

 

 

6) Transfer to dough into a lightly oiled bowl.

 

 

 

 

 

 

 

 

7) Cover the bowl with a damp towel and allow the dough to rise for about an hour. Punch it down and then cover and allow to rise for another 15 minutes.

 

 

 

 

 

 

 

 

Divide the dough into 8 smaller pieces.

 

 

 

 

 

 

 

 

9) Shape each piece into a round ball and flatten a little. Coat your finger in flour and push it through the centre of the small dough ball. Stretch the ring out, so it is about a quarter of the diameter of the dough ball.

 

 

 

 

 

 

 

 

10) Repeat with the other small dough balls.

 

 

 

 

 

 

 

 

11) Cover them with a damp towel and allow them to rise a little for 10 minutes. Whilst they are doing that, you can preheat the oven to 220C.

12) Bring a large pot (I use a huge soup pan) of water to the boil and turn down to a simmer. Lower the bagels into the water (as many as can fit without them being on top of each other. This was 4 for me.).  Once they are in, they should float to the top after a few seconds. Once they do, let them sit at the top for 1 minute and then turn them over and let them sit at the top for another minute. I will admit, a couple of times I have made these, they have not risen to the top (not sure why). When this happens, I have just let them sit at the moment and cooked them in the pan for 2-3 minutes each side. Repeat until all the bagels have been in the pan.

 

 

 

 

 

 

 

 

13) If you are going to put topping on your bagels, which I really suggest you do, then now is the time to do it. Sprinkle the seeds on top of the freshly boiled bagels.

 

 

 

 

 

 

 

 

14) Put all the bagels on a greaseproof papered baking tray and bake in the oven for 20 minutes and then serve. They may need to cool for a little, if you can leave them that long.