Awesome Whole Wheat Bagels
Submitted by therock
Homemade whole wheat bagels with honey-sweetened dough, boiled then baked the traditional New York way and finished with sesame seeds. Chewy crust, tender interior, no preservatives.
YIELD
30 servingsPREP
20 minCOOK
45 minREADY
3 hrsHomemade whole wheat bagels that follow the traditional New York technique of boiling before baking, which is what separates real bagels from bread shaped like one. The brief simmer in salted water sets the surface starch, gelatinizing the outside and giving the bagel its characteristic chewy crust and dense, springy interior. Skipping the boil is the most common mistake home bakers make.
The broil-then-boil-then-bake sequence here is unusual but smart. A quick broil after shaping creates a thin pre-crust that holds the bagel shape during the boil, then the bake finishes the deep golden color and locks in the sesame seeds. Honey in both the dough and (optionally) the boiling water adds the malt-like sweetness that defines a great bagel.
Pro Tips
- Use bread flour if you have it, in place of all-purpose. The higher protein gives a chewier bite.
- The dough should be stiff, not soft. Add flour gradually until the dough cleans the sides of the bowl. Too wet and the bagels spread; too dry and they crack.
- Keep the simmer gentle. Hard boiling tears up the dough surface and gives a rough finish.
- Add 1 tablespoon barley malt syrup to the boiling water for true bagel-shop flavor (look for it at health food stores).
Variations
- Top with poppy seeds, everything seasoning, or coarse salt instead of (or with) sesame seeds.
- Add ½ cup raisins and 1 teaspoon cinnamon to the dough for cinnamon raisin bagels.
- Stir in 1 cup of grated sharp cheddar for cheese bagels.
Ingredients
Directions
Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add honey, stirring well. Stir in 2 cups whole wheat flour and 1½ teaspoons salt, mix well.
Gradually stir in enough all-purpose flour to make a soft dough. Turn dough out onto a heavily floured surface (dough will be sticky), and knead until smooth and elastic (8 to 10 minutes).
Place dough in a well-greased bowl, turning to grease top. Cover dough, and let rise in a warm place (85 degrees), free from drafts, 1½ hours or until doubled in bulk.
Punch dough down, and divide dough into 12 equal pieces. Roll each into a smooth ball. Cut with 1-inch cutter or punch a hole in the center of each ball with a floured finger.
Gently pull dough away from center to make a 1- to 1½ inch hole. Place shaped bagels on lightly greased baking sheets. Cover and let rise 15 minutes. Broil bagels 5 inches from heat 2 minutes on each side or until lightly browned.
Bring water and 1 teaspoon salt to a boil in a large Dutch oven. Reduce heat, and simmer bagels 3 minutes on each side. Place bagels on lightly greased baking sheets. Sprinkle with sesame seeds; lightly press seeds into bagels. Bake at 425℉ (220℃) F for 20 to 25 minutes.
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