Golden 86 Bagels
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
honey
|
|
| 1 | package |
yeast, active dry
|
|
| 1 | teaspoon |
salt
|
|
| 1 | each |
water
boiling, large pot |
*
|
| 1 | tablespoon |
sugar
|
|
| 1 | each |
eggs
wash |
|
| 1 ½ | cups |
water
|
|
| 5 | cups |
whole-wheat flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
honey
|
|
| 1 | package |
yeast, active dry
|
|
| 5 | ml |
salt
|
|
| 1 | each |
water
boiling, large pot |
*
|
| 15 | ml |
sugar
|
|
| 1 | each |
eggs
wash |
|
| 355 | ml |
water
|
|
| 1.2 | l |
whole-wheat flour
|
|
Directions
Dissolve honey in the water.
Add the yeast and proof.
Mix in salt and flour.
Knead until gluten is formed.
Place dough in covered bowl and let rise until almost doubled in bulk.
Punch down dough and let rest five minutes.
Now the fun begins ! Divide the dough into 16 to 32 balls.
Roll ball until smooth. Poke your index finger through the dough's pudgy middle and twirl around your finger until the hole is ~ 1½ inch across.
Place formed bagel on a cookie sheet and let rise while you form the remaining bagels.
Add the 1 tablespoon sugar to the kettle of simmering water.
Gently lower the bagel and turn, turn, turn, for ~ 5 minutes.
Simmer each bagel until it is fully cooked (otherwise bagel will fall).
Place poached bagels on cookie sheet.
Brush bagels with eggwash.
Bake at ~375 degrees for 10 to 20 minutes, or until golden brown.
