Whole Wheat Bagels Recipes

EASY HOMEMADE WHOLE WHEAT BAGELS RECIPE

Steps:

• In a small bowl combine the yeast with 1/4 cup of the warm water and 1 teaspoon of the sugar. Stir to combine. Allow to sit for 10 minutes until the yeast mixture becomes foamy (if it does not foam then something is wrong with your yeast).
• In a large bowl combine the white whole wheat flour, yeast mixture, remaining water, remaining sugar, and salt. Knead for 10 minutes by hand or 5 minutes in a stand mixer. If the dough seems too dry, add an additional Tablespoon of water. Place the dough in a large clean and lightly greased mixing bowl. Cover with a kitchen towel and allow to rise in a warm place for 2 hours*. The dough should approximately double in size.
• Place the dough on a clean counter space or large cutting board. Divide the dough into 8 equal sized pieced. Roll each piece gently into a ball. Using your index finger, poke a hole in the middle of each ball. Gently pick up the dough and swirl it around your index finger a few times to make the hole a bit larger. Repeat with all of the balls of dough. Allow to rest for 15 minutes.
• Preheat your oven to 450 degrees. Line a baking sheet with parchment paper. Grease the parchment paper (to prevent any possible sticking). While the dough is resting, bring a large pot of water to a low boil. Add 1 Tablespoon of sugar to the water. Drop half of the bagels into the pot. If they sink, allow them to float to the top (you may need to use a spoon to push them to the top). Once floating, boil the bagels for 1 minute and then flip and boil for an additional minute on the other side. Use a slotted spoon to remove the bagels. Place them on the baking sheet. Repeat until all bagels have been boiled.
• If you are using toppings for your bagels, liberally coat the tops of each bagel with the egg wash. Sprinkle the toppings onto the bagels. Bake for 15 minutes, then rotate the pan 180 degrees and bake for an additional 10 minutes. The bagels should be golden brown on top. Allow to bake a few additional minutes longer for crispier bagels.

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!*

PETER REINHART'S WHOLE WHEAT BAGELS

Steps:

• In the bowl of a stand mixer fitted with the paddle or in a large bowl combine flour, salt and yeast. Stir together or mix at low speed for about 30 seconds. In a small bowl or measuring cup combine lukewarm water and 1 tablespoon barley malt, honey or agave syrup and whisk together.
• Add liquid mixture to flour mixture and mix on low speed or stir for 1 minute. Mixture will be shaggy and sticky. Remove paddle and let dough stand, uncovered, for 5 minutes. Switch to dough hook or turn dough onto lightly oiled work surface and mix on low speed or knead for 2 minutes, until smooth and slightly tacky. Add more flour if necessary (a few tablespoons) if dough is very sticky or wet, and mix or knead for another minute. Finished dough should be firm but supple and smooth to the touch. If it is tacky wait 5 minutes, then add a little more flour as necessary and beat or knead until incorporated.
• Shape dough into a ball. Clean and oil bowl. Place dough in bowl rounded side down first (to oil the dough), then rounded side up. Cover bowl tightly with plastic and allow dough to proof at room temperature for 1 1/2 to 2 hours, until it has swelled and increased in size by about 1 1/2 times.
• Line 2 baking sheets with parchment and lightly oil parchment. Turn out the dough and divide into 8 equal pieces. Shape each piece into a ball by placing on an unfloured work surface under a cupped hand and rolling it around and around. Lightly oil work surface if dough sticks. To shape bagels, using both hands roll each ball into an 8-inch long rope, tapering from the middle of the dough to the ends. Moisten the last inch of each end, place one end on the palm of your hand and wrap the rope around your hand, bringing the other end between your thumb and forefinger. Overlap the ends by about 2 inches and stick the ends together. Press onto the work surface and roll back and forth to seal, then lay the ring down and even out the thickness with your fingers. The hole should be about 2 inches in diameter. Place on the prepared baking sheets. (Another way to shape the bagels is to press your thumbs through the center of the balls, then gradually pull apart and shape the bagel with your hands by rotating the dough around your thumbs, until the hole is 2 inches in diameter; I find that, although this method is a bit quicker, the bagels tend to close up, so I prefer the rope method). Place on prepared baking sheet(s), at least 1 inch apart. Lightly oil tops and cover loosely with plastic wrap.
• Allow bagels to proof for 30 to 60 minutes, until just beginning to swell and rise. Meanwhile, heat oven to 425 degrees with a rack positioned in the middle.
• Carefully remove parchment paper with bagels from baking sheet and replace parchment with clean sheets. Lightly oil parchment and sprinkle with cornmeal or semolina (if you have lots of baking sheets, just line two more baking sheets). To see if bagels are ready, drop one into a bowl of water. It should float to the surface within 15 seconds. If it does not, wait 20 minutes and do another float test.
• Bring 4 to 6 inches water to a boil in a large saucepan and add baking soda, malt syrup or honey. Adjust heat so water is at a gentle boil. Two at a time, drop bagels into water. After 30 seconds flip over and simmer for another 30 seconds. Using a slotted spoon or a skimmer, remove from water and place on prepared baking sheet, rounded side up. Sprinkle topping over bagel right away. Place in oven and bake 12 minutes. Rotate baking sheet and bake another 8 to 12 minutes, until golden brown. If bottoms are getting too brown slide a second baking pan underneath the first one for insulation after first 12 minutes. Remove from heat and allow to cool.

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.