Whole Wheat Bagels

Name: Whole Wheat Bagels
Prep time: P2H
Total time: P2H
Yield: 1
Cuisine: Fusion
Ingredients: whole-wheat flour; bread flour; salt; butter; molasses; water; yeast, active dry; poppy seed; sesame seeds

Submitted by shopper

YIELD

1 batch

PREP

2 hrs

COOK

30 min

READY

2 hrs

Ingredients

1 ⅛

CUPS WHOLE-WHEAT FLOUR

1 ⅛

CUPS BREAD FLOUR

TEASPOON SALT

TABLESPOON BUTTER

TABLESPOONS MOLASSES

⅔

CUP WATER

1 ½

TEASPOONS YEAST, ACTIVE DRY

Toppings

TABLESPOON POPPY SEED
, optional

TABLESPOON SESAME SEEDS
, optional

Directions

Place first 4 ingredients inside the bread pan. Add molasses and water. Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 3 hours and 15 minutes later)
Rest in a greased covered bowl in refrigerator for 20 minutes.
Divide the dough into 6 equal portions. Roll each portion on a lightly floured surface into a log, approximately ¾ inch thick and 8 inches long, using the palm of your hand.
Seal the ends together tightly to make a ring with a 1½ to 2 inch hole in the center.
Place on a greased baking pan. Spray water on top. Proof at 90 deg. for 30 minutes 6. Bring 1 gallon water with 1 tablespoon sugar to a boil.
Reduce to a simmer. Cook 4 or 5 bagels at a time for 7 minutes, turning once. Drain well.
Place on a greased baking pan.
Sprinkle tops with poppy seeds or sesame seeds, if desired.
Bake in 45 deg. oven for 25 to 30 minutes until golden brown, turning them over after half the baking time.