100 Whole Wheat Bagels Recipes

HOMEMADE WHOLE WHEAT BAGELS!

Steps:

• Place the warm water and yeast in a bowl and allow the yeast to dissolve completely. Set aside.
• Combine the flour, syrup, salt and sugar in the bowl of a stand mixer fitted with the dough hook attachment. Pour in the yeast mixture, making sure all of the yeast gets into the mixing bowl.
• Mix on low until there isn't much loose flour left and a dough looks shredded (about 2 minutes).
• Increase the speed to medium and continue mixing until you get a smooth, stiff, elastic dough (about 8-9 minutes). If the dough starts separating into 2 sections or gets stuck on the hook, stop the machine and push the dough down to the bottom of the bowl.Form the dough into a ball and place it in a large bowl coated with oil. Turn the dough in the bowl so that it gets coated with oil. 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 425 degrees and place a rack in the middle. Fill up a large saucepan with water and bring it to a boil. Once it boils, reduce the heat to medium low so that the water is at a simmer. Cover the pot with a lid until your ready to boil the bagels.
• Get out 3 baking sheets. Line 2 with parchment paper or a silicone baking mat for baking the bagels and place a wire cooling rack over top of the third. This rack will allow the bagels to drip off excess water after they have been boiled.
• Turn the dough onto a dry surface and divide it evenly into 12 equal pieces, rolling each piece slightly to form a ball. Keep the dough you're not working with covered with a damp towel so that it doesn't get too dry. Pinch the center of each ball of dough to form a hole, gently stretching the hole bigger to form a ring.
• Once you have finished forming all of your bagels you are going to boil them 3-4 at a time. Do this by placing 3-4 bagels 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 over the course of the 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 desire 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 sheets 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 8-10 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.
• Store in a zip-lock bag for about a week or slice and freeze!*

WHOLE WHEAT BAGELS

Steps:

• Place water, honey, vital wheat gluten, salt, yeast, and whole wheat flour in the bread maker in that order. Select "Dough" setting. Let the bread maker work, about 2 hours.
• Remove finished dough from bread maker and punch it down on a lightly floured surface. Cut the dough into 8 equal-sized sections and pat into balls. Push a thumb through each ball to make a hole; shape the bagels as round as possible. Place on a plate and cover with a clean towel; let rest for 15 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a clean towel. Sprinkle a separate baking sheet with cornmeal.
• Bring a large pot of water to a boil; add sugar. Add bagels to the water, 2 at a time. Boil for 1 minute, turning them over halfway through. Remove bagels from the water with a slotted spoon and drain on the towel-lined baking sheet.
• Transfer bagels to the prepared baking sheet. Brush bagels with egg white.
• Bake in the preheated oven until browned, 15 to 20 minutes. Transfer to a cooling rack.

WHOLE GRAIN BAGELS

Steps:

• Put oats into a food processor or blender and process for 1 minute.
• FOR ABM: put all ingredients into bread machine in the order listed and select dough cycle.
• FOR STAND MIXER:.
• Proof yeast (mix yeast, warm water, and honey together- let stand 5 minutes until foamy).
• Using the dough hook, mix in stand mixer with other ingredients on low speed until a ball forms around the dough hook and the sides of the bowl are clean. Adjust the setting to level 2, and allow the dough hook to knead for 2 minutes.
• Turn into a greased bowl and cover, let rise in a warm, draft-free place until doubled, about 90 minutes.
• BY HAND:.
• Proof yeast (mix yeast, warm water, and honey together- let stand 5 minutes until foamy).
• Combine all ingredients and stir with a wooden spoon until the dough begins to come together.
• Turn out onto a lightly floured surface and knead until all ingredients have come together.
• Knead an additional 8-10 minutes or until dough has become smooth and pliable.
• Turn into a greased bowl and cover, let rise in a warm, draft-free place until doubled, about 90 minutes.
• All methods:.
• When dough has completed it's rising (is doubled in size) or dough cycle is complete, set dough to rest on a lightly floured surface, and cut dough into 8 equal pieces. Roll each piece into a small ball and flatten.
• Poke a hole in the middle of each with your thumb. and twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole.
• Cover bagels with a clean cloth, and let rest for 10 minutes.
• While bagels are resting, bring 3 quarts of water to a hard boil in a large pot.
• Sprinkle an ungreased baking sheet with cornmeal (I usually use parchment paper and sprinkle the cornmeal over the top).
• Stir 3 tablespoons of molasses into the boiling water.
• Preheat oven to 375°F.
• Carefully transfer bagels to boiling water.
• Boil for 1 minute, turning half way through.
• Drain briefly on clean towel.
• Arrange boiled bagels on baking sheet.
• Glaze tops with egg white, and sprinkle with your choice of toppings- poppy seeds, sesame seeds, etc.
• Bake for 20 to 25 minutes, until well browned.
• After baking, bagels without toppings can be brushed with butter and sprinkled with cinnamon and sugar, brushed with garlic butter, etc.