3.31.2012

Wheat Everything Bagels

I love breakfast. A lot. I never skip it. I may judge people who do or say they don't like breakfast. I look forward to a good brunch. And how amazing is brinner  (that’s breakfast for dinner)?! And, I am constantly looking for new ways to make eggs, different pancakes, muffins, breads, breakfast cookies (another post coming soon) and whatever else is carbo loaded and can keep me full for at least 3 hours. Obviously, that whole eat like a caveman diet craze isn't for me...





I know I’ve posted about bagels before, and I make them all the time at home for the hubs – but these make me feel better because they are made with wheat flour and they actually taste good – not like cardboard. I ate a store packaged bagel about a week ago – and could totally tell the difference. They are worth the time and (minimal) effort! DO IT!

I actually made ½ the batch with out toppings so I could use it as a vessel for peanut butter.

(confession: I ate 2 today. whoops)

Wheat Everything Bagels
Makes 8
2 Cups Whole Wheat Flour
1 ½ Cups Bread Flour
2 Teaspoons Active Yeast
1 Teaspoons Salt
1 1/4 Cup Warm Water, separated (1/2 Cup to start, then the rest)
1 ½ Tablespoons White Sugar
1 ½ Tablespoons Brown Sugar
Egg Wash (1 egg + 1 tablespoon of water)

Optional Toppings: fresh chopped garlic, coarse sea salt, sesame seeds, poppy seeds, caraway seeds

How to:

  • In 1/2 cup of warm water, add sugars and yeast. Let this sit for about 5 minutes without stirring.
  • Mix flours and salt in a bowl of a stand mixer (use paddle attachment).
  • Move back over to the yeast mixture to combine and dissolve the sugars, then make a well in the middle of the flour mixture. Pour the yeast mix in along with the rest of the warm water. Stir to combine everything. (If its, dry, that's OK. Add a tablespoon of water at a time until it forms a firm ball.)
  • Once it all comes together, turn stand mixer on low spread for 10 minutes. If you don't have one, knead dough by hand for 10 minutes.
  • After 10 minutes, place dough in a lightly oiled bowl and cover with plastic wrap or a damp towel for an hour. You can just spray the bowl with some non stick stray. After an hour the dough should double in size.
  • After the hour, punch down the dough to release the gases. Place dough on a lightly floured surface and divide the dough into 8 even balls. I use a dough knife and a scale to help with this task. **Side note on the dough balls: Make them as smooth as you can. Shape each piece into a round ball. Then, take a dough ball, and press it gently against your workspace moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms. 
  • Then, stick your thumb through the center of the dough ball forming a bagel-like shape.
  • Place bagel dough things on your workspace and cover with a towel for 10 minutes.
  • Bring a pot of water to a boil and turn the oven on to 425*. After the 10 minutes are up and the water is boiling, place each bagel in the water and boil 1 minute per side. You can use a fork or spatula to flip them.
  • Once boiled, place them onto a baking sheet, lined with parchment paper.
  • If you're using a topping, brush the boiled bagel with egg wash and add your choices.
  • Bake for 20 minutes until golden brown.
  • Cool on a rack for at least 10 minutes. They are the best right out of the oven - no need to toast. 



Store in an airtight container for about a week. If they last that long at least.


Enjoy!

Erica

 

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