4 1/4 1 1/2 cups all-purpose flour & 2 cups whole wheat flour
2 (.25 ounce) packages active dry yeast
1 1/2 cups warm water
3 tablespoons white sugar honey
1 tablespoon salt
1 tablespoon white sugar
1 tablespoon honey
2 tablespoons oats
1 tablespoon sesame seeds
4 tablespoons corn meal
1. In large bowl, combine 1-1/2 cups flour and yeast. Mix water, 3 tablespoons sugar and salt together and add to the dry ingredients. combine yeast, 3 tablespoons honey, warm water and salt. Allow to sit for approximately 10 minutes. Add in 1 cup all purpose flour & 1/2 cup whole wheat flour. Beat with a mixer for half a minute at low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. Then by hand, mix in enough flour to make a moderately stiff dough.
2. Turn out onto a lightly floured surface and With mixer bread hook knead until smooth and elastic ( 8 – 10 minutes). Add flour if needed. In the last 2 minutes of kneading turn oven on to 350 degrees F and then shut off when done mixing. Cover bowl, let rest in the warm oven for 15 minutes.
3. Cut into 12 8 portions, roll each into rope slightly bigger than the width of your two hands. Loop rope around your hand to join the two ends together by your thumb. Roll to squish ends together. See the video below for technique . shape into smooth balls. Poke a hole in the center with your finger and gently enlarge the hole while working the bagel into a uniform shape. Again, turn the oven on to 350 degrees F for two minutes and then shut off. Place bagels on a tray in the oven let rise 20 minutes.
4. Meanwhile start a gallon of water boiling. Put 1 tablespoon of sugar in it, mix it around a bit. Reduce to simmering.
5. When the bagels are ready put 4 or 5 2 or 3 bagels into the water, and cook 7 5 minutes, turning once (see what happens when you boil them for 7 minutes below!). Drain them. Place on a greased baking sheet sprinkled with corn meal. Top bagels with a drizzle of honey & oats or sesame seeds. Bake at 375 degrees F for 30 – 35 27-30 minutes. Remove from oven, eat hot or cold.
5. Broiling option: For a glossier surface, place raised bagels on an ungreased baking sheet prior to boiling them. Broil them five inches from heat for 1 to 1-1/2 minute son each side. Then put them into the hot water to be boiled as above. Note: do not bake broiled bagels as long as non-broiled ones, 25 minutes should be long enough.
I was really surprised how easy these were to make! I’m glad I did the oven trick. The dough rose beautifully both times which led to a soft fluffy bagel. Besides the ones that were boiled too long, the bagels were light rather than very dense, which I like. I liked the substitution for some all purpose flour for whole wheat, and honey for sugar.
I learned that boiling them for the whole 7 minutes makes the bagels look like this:
They were ugly, deflated, super heavy and dense, but surprisingly good and chewy. I suspect they won’t taste very good when they cool!
I would have liked them to have more of a shine, so I’ll have to try to broil method next time. For my first time making bagels I’m pretty happy with the results!