Bagels - Dg

Homemade bagels with a whole wheat flour blend, and the bread machine handles the hard part. It kneads the dough while you do something else, then you shape, boil, and bake. That boiling step is what separates a real bagel from a round roll.

The flour blend here is smart: two cups of bread flour to one cup of whole wheat. Bread flour’s high protein content develops the strong gluten network that gives bagels their signature chew. The whole wheat adds nutty flavor and a slightly denser crumb without making them heavy or crumbly. Pure whole wheat bagels can taste like cardboard. This ratio keeps things interesting.

Let the machine knead the dough through one cycle, then pull it out after just 20 minutes of rising. Don’t let it go longer. Bagel dough should be under-proofed compared to bread dough. That short rise is what creates the dense, tight crumb you want. Over-proofed bagels puff up light and airy, which defeats the purpose.

The boiling step gelatinizes the starch on the surface, creating that shiny, slightly tough exterior crust. A couple of minutes per side in simmering (not rolling boil) water is all they need. Use a nonaluminum pan to avoid any metallic taste.

Chef Tips

• Shape the bagels by poking a hole through the center of each ball and stretching it with your fingers. The hole should be about 2 inches wide since it shrinks during boiling and baking.
• Don’t crowd the pot. Three or four bagels at a time keeps the water temperature steady.
• An egg wash before baking gives a glossy, golden finish. Sesame seeds, poppy seeds, or everything bagel seasoning stick well to the egg wash.
• These are best eaten the day they’re made. Freeze extras in a bag and toast from frozen.

Variations

• Cinnamon raisin: Knead in ½ cup raisins and a tablespoon of cinnamon after the machine cycle.
• Everything bagel: Top with a mix of sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt after egg washing.
• Pumpernickel style: Replace the whole wheat flour with rye flour and add a tablespoon of cocoa powder and a teaspoon of caraway seeds.