Friday, May 15, 2009

Whole Wheat Bagels

I was trying to decide between 3 bagel recipes and landed on this one because I could make it so quick. They turned out delicious! The recipe came from an old Better Homes & Gardens bread cookbook.

Whole Wheat Bagels

2 3/4 - 3 c. all-purpose flour
2 packages active dry yeast
1 1/2 c. warm water (110 degrees)
3 Tbsp. sugar
1 Tbsp. salt
1 1/4 c. whole wheat flour

In large mixer bowl combine 1 1/2 cups of the all-purpose flour and the yeast. Combine water, sugar and salt. Add to dry mixture. Beat at low speed with electric mixer for 1/2 minute, scraping bowl constantly. Beat 3 minutes at high speed. By hand, stir in the whole wheat flour and enough remaining all-purpose flour to make a moderately stiff dough. Turn out on a lightly floured surface and knead till smooth (8-10 minutes). Cover; let rest 15 minutes.
Cut into 12 portions; shape each portion into a smooth ball. Punch a hole in center of each with a floured finger. Pull gently to enlarge hole, working each bagel into uniform shape. Cover; let rise 20 minutes. In large kettle, combine 1 gallon water and 1 Tbsp. sugar; bring to boiling. Reduce heat to simmering; cook 4 or 5 bagels at a time for 7 minutes, turning once. Drain. Place on greased baking sheet. Bake at 375 degrees for 30 - 35 minutes. Remove from baking sheet; cool. Makes 12 bagels.

*for Everything Bagels:
-sesame seeds
-poppy seeds
-minced onions
just sprinkle on right after boiling!

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