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Tuesday, November 3, 2009

How To Make Whole Wheat Bagels

Honey whole wheat bagels are hearty and delicious. Whole wheat bagels are packed with whole grains and are more nutritious then plain bagels.  To make whole wheat bagels follow the directions below.

Homemade whole wheat bagels

The Recipe

1 1/2 cups of warm water (110 to 115 F / 45 C)
1 Tbsp dry bread machine yeast
1/4 cup of honey
1 Tbsp barley malt syrup (Available at health food or bakery supply stores)
1 Tbsp vegetable oil
1 cup of bread flour
3 1/2 cups of whole wheat flour
*1/2 cup of Oats + 1/4 Cup (Optional)
2 tsp of wheat gluten
2 tsp of kosher salt
1/4 cup corn meal (Used to keep the formed bagels from sticking to the cookie sheet)

Note: Makes 12 bagels

Substituting the the plain bagel recipe with the whole wheat one above, prepare the dough using the instructions for making plain bagels. Note the following minor differences in preparing whole wheat bagels.

The only recipe changes are adding honey instead of white sugar, swapping 3 1/2 cups of bread flour with whole wheat flour, and adding an optional 1/2 cup of oats as a last ingredient for the dough.  The boil times for whole wheat bagels will also be longer see below.
(Note: See instructions for baking plain bagels)

Once the dough is prepared it should look similar to the following.

Form 12 equal sized bagels. Then boil the first batch of six. Whole wheat bagels require more time in the boiling water to activate the yeast. Typically the bagels will sink when first placed into the kettle. I usually wait until all bagels are floating and then add an additional 35 seconds, taking care to keep them submerged with the bagel strainer.

Remove at once from the kettle and place onto the bagel boards.

*Optionally dip the tops of the bagels onto a plate prepared with the remaining 1/4 cup of oats.

Place whole wheat bagels top-side down back onto burlap boards and load into the oven. After 2 minutes flip the bagels onto the baking stone.

After the bagels have been flipped set the oven timer for an additional 10 minutes.

Remove the bagels when they trurn a nice shiney golden-brown color.

Homemade whole wheat bagels


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