Thursday, February 18, 2010
Whole Wheat Bagels- adapted from Prevention's The Healthy Cook
2 cups whole wheat flour(+up to another 1/2 cup)
1 cups flour
1 1/4 cups very warm water(110-115 degrees F)
1 pkg or 2 1/4 tsp active dry(or instant) yeast
2 tsp+1 tbsp sugar
1 tsp salt
1 egg white, beaten + 1 tbsp cold water
2 tbsp of your choice-poppyseeds, sesame seeds, or cinnamon sugar
In stand mixer fitted with a dough hook, place 2 cups flour, salt, yeast, and 2 tsp sugar. Turn on and mix while gradually pouring in warm water. Keep mixing until a smooth elastic ball forms.(It should clean the side of the bowl, if not add more flour 1 tbsp at a time). Cover bowl with damp towel and place in warm spot. Let rise about 1 hr or until it doubles in size.
About 20 mins before rising is done, fill large stock pot with water and bring to a boil. Reduce heat to a gentle boil.
Place 2-4 bagels at a time into boiling water. (This will depend on the size of your bagels and the size of your pot). You do not want to over crowd them or cause the water to drop below boiling. Let boil for 30 secs, flipping once. Place bagels back onto sheet and continue.
Brush with egg white and top with your choice of topping. Place in oven at 375 for 20-25 mins until golden brown.
Kid's Help: rolling dough into balls, flattening, poking holes, and spinning. they can also help brush on egg white and sprinkle on topping.
I will definitely make these again, but double the recipe so I can freeze them. They are delicious! I hope to try them with cinnamon raisin flavor and other flavors down the road.
**excuse the funny layout, someday I will figure out how to line things up!