Honey Whole Wheat Water Bagels

Ingredients

Yeast:

Dry Ingredients:

Oil for bowl:

Flour for second rise:

Water for Boiling:

Glaze:

Instructions

  1. In a large work bowl, dissolve yeast with 1 teaspoon sugar and 1½ cups warm water until yeast becomes foamy.
  2. Add 2 tablespoons sugar, salt, wheat flour, and 2 cups of the flour.
  3. Using a electric mixer or the paddle attachment for a stand mixer, beat on medium speed for 2 minutes.
  4. Remove mixer or paddle attachments from bowl.
  5. Insert a dough hook into the stand mixer.
  6. Stir in enough of the remaining flour to make a soft dough.
  7. Grease a large bowl.
  8. Place dough in bowl, turning to coat all sides with oil.
  9. Cover with a slightly damp towel.
  10. Let rise in a warm place, free from drafts, until double in bulk, about 1 hour.
  11. To test the rise, poke 2 fingers about ½-inch deep into the dough. If the indentations stay after your fingers are removed the dough is ready.
  12. Punch down dough.
  13. Turn dough out onto a floured surface.
  14. Knead for 30 seconds.
  15. Divide dough into 8 balls.
  16. Press your thumb through the center of each ball of dough.
  17. Gently enlarge hole; smooth edges.
  18. Place bagels on a lightly floured surface.
  19. Cover with a dry towel.
  20. Let rise for 30 minutes.
  21. While the bagels are rising take care of the next 5 steps.
  22. Grease 2 large baking sheets; set aside.
  23. In a small bowl, mix glaze ingredients and set aside.
  24. Preheat oven:
    Standard Oven: 375°   |   Convection Oven: 350°
  25. In a large pot, combine 2 tablespoons sugar and 3 quarts of water.
  26. Bring to a boil.
  27. Reduce heat so that water simmers gently.
  28. Carefully lower bagels into water 1 at a time.
  29. Cook 3 to 4 bagels at a time.
  30. Bagels will sink, then rise to the surface immediately.
  31. Boil 30 seconds on each side, turning with a large slotted spoon.
  32. Using the slotted spoon, remove boiled bagels from boiling water and place on prepared baking sheets.
  33. Brush with egg-yolk glaze.
  34. Bake 25 to 30 minutes, or until golden brown.
  35. Cool on racks.

Comments

Makes 8 bagels, each approximately 3-inches in diameter.

Eat whole or split and toast.

Try my other recipes for bagels: cinnamon raisin water bagels, rye cheddar beer water bagels, sourdough water bagels, pumpernickel sourdough water bagels, water bagels, cheddar cheese water bagels, and pumpernickel water bagels.

Categorized in

Recipe adapted from Breads, by Sharon Tyler Herbst. Tuscan: HPBooks (1983).