Best Bagels Ever
Yield
servingsPrep
25 minCook
20 minReady
65 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
water
warm |
|
| 1 | tablespoon |
yeast, active dry
|
|
| 2 | tablespoons |
honey
|
|
| 1 | tablespoon |
salt
|
|
| 4 | cups |
whole-wheat flour
whole wheat, oat and white |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
water
warm |
|
| 15 | ml |
yeast, active dry
|
|
| 3E+1 | ml |
honey
|
|
| 15 | ml |
salt
|
|
| 946 | ml |
whole-wheat flour
whole wheat, oat and white |
|
Directions
Let yeast proof in water for 5 minutes, then mix in the honey, salt and flour.
Knead for 10 minutes until dough is happy Rise, covered in oiled bowl for 15 minutes Pat dough into rectangular slab 1 inch thick and cut into strips.
Join ends of strips together to form bagels.
Let rise, covered, on oiled tray for 20 minutes. Preheat oven to 375℉ (190℃) and put a pot of water on to boil. After the 20 minute rise is done, drop bagels, one at a time, into boiling water.
Take them out once they rise to the top of the water (Should be anywhere between 30 sec and 1 minute) While still wet, sprinkle on toppings of choice (onion, garlic, sesame seeds, poppy seeds, and sea salt all at once is my favorite) Bake on tray.
