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Flour -
Whole
Whole Wheat Bagels
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Cooking Time:
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Prep Time:
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About:
Makes 15-20 Bagels:
- Sponge
- 500 g Flour
- 1 tsp Yeast (activedry)
- 625 ml Water
- Final Dough
- -All of the sponge
- 4 tsp Yeast (activedry)
- 250 g Flour
- 250 g Whole Wheat Flour
- 2.75 tsp Salt
- 1 tbsp Honey (or Brown Sugar)
- 2 tbsp Water
- 50 g Flour
- Additionally
- 12 cups Water
- 1.5 tbsp Baking Soda
- 1 tbsp Semolina (or cornmeal)
- Toppings
- 6 tbsp Sesame Seeds
- .5 tbsp Poppy Seeds
- 1 tbsp Flax Seeds
- .5 tsp Salt (kosher)
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Directions:
- Mix all the ingredients for the sponge together in a bowl. Lightly oil dough, and leave in a covered bowl to rest for 2-4 hours.
- Make the Final Dough:
- Take the sponge and add the rest of the ingredients. Add the final 50 grams last. Mix thoroughly. Dough should be almost tacky but soft.
- Portion dough in 77 g pieces. Shape into balls. Let rise and then push holes through centers using a spoon handle. Make sure the hole is very wide or else the hole might cook shut later.
- Heat oven to 400F (200C). Line a baking sheet with parchment paper and dust with cornmeal (or semolina flour).
- Boil bagels in a large pot with 1 tablespoon of baking soda. Boil a few bagels at a time but cook for no more than about 20 seconds total, pushing bagels into water as necessary to coat completely. Repeat.
- Add optional toppings to bagels: press bagels into optional toppings mixture. Bake until bagels are golden brown.