WHOLE GRAIN BAGELS

Whole Grain Bagels image

This is my adapted recipe from Christy Chu's Bread Machine Bagels from the allrecipes website. Directions given for the ABM, the KitchenAid stand mixer and by hand. Prep time includes rise time. We often make these and incorporate cinnamon and raisins into the dough, dried blueberries and cranberries, herbs, mini chocolate chips, etc (we use a KA Mixer- please read your manufacturer's recommendations when adding fruits, chips, etc to your ABM). Half white/bread flour and half wheat can be used as well. Be sure to use the vital wheat gluten if using all whole wheat flour, or your bagels will be very dense and heavy.

Provided by eknecht

Time 2h25m

Yield 8 bagels

Number Of Ingredients 11

Ingredients

1 cup warm water (110 degrees F/45 degrees C)
1 1/2 teaspoons salt
3 tablespoons honey
2 cups whole wheat flour
1 cup rolled oats
1 tablespoon vital wheat gluten
2 1/4 teaspoons active dry yeast
3 quarts boiling water
3 tablespoons molasses
1 tablespoon cornmeal
1 egg white

Steps:

Put oats into a food processor or blender and process for 1 minute.
FOR ABM: put all ingredients into bread machine in the order listed and select dough cycle.
FOR STAND MIXER:.
Proof yeast (mix yeast, warm water, and honey together- let stand 5 minutes until foamy).
Using the dough hook, mix in stand mixer with other ingredients on low speed until a ball forms around the dough hook and the sides of the bowl are clean. Adjust the setting to level 2, and allow the dough hook to knead for 2 minutes.
Turn into a greased bowl and cover, let rise in a warm, draft-free place until doubled, about 90 minutes.
BY HAND:.
Proof yeast (mix yeast, warm water, and honey together- let stand 5 minutes until foamy).
Combine all ingredients and stir with a wooden spoon until the dough begins to come together.
Turn out onto a lightly floured surface and knead until all ingredients have come together.
Knead an additional 8-10 minutes or until dough has become smooth and pliable.
Turn into a greased bowl and cover, let rise in a warm, draft-free place until doubled, about 90 minutes.
All methods:.
When dough has completed it's rising (is doubled in size) or dough cycle is complete, set dough to rest on a lightly floured surface, and cut dough into 8 equal pieces. Roll each piece into a small ball and flatten.
Poke a hole in the middle of each with your thumb. and twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole.
Cover bagels with a clean cloth, and let rest for 10 minutes.
While bagels are resting, bring 3 quarts of water to a hard boil in a large pot.
Sprinkle an ungreased baking sheet with cornmeal (I usually use parchment paper and sprinkle the cornmeal over the top).
Stir 3 tablespoons of molasses into the boiling water.
Preheat oven to 375°F.
Carefully transfer bagels to boiling water.
Boil for 1 minute, turning half way through.
Drain briefly on clean towel.
Arrange boiled bagels on baking sheet.
Glaze tops with egg white, and sprinkle with your choice of toppings- poppy seeds, sesame seeds, etc.
Bake for 20 to 25 minutes, until well browned.
After baking, bagels without toppings can be brushed with butter and sprinkled with cinnamon and sugar, brushed with garlic butter, etc.