Bagels, Whole Wheat Bagels
Bagels, Peter Reinhart's Whole Wheat Bagels comes together with Sprouted Whole Wheat Flour, Whole Wheat Flour, Fine Sea Salt, Instant Yeast, and Lukewarm Water. Serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.
Illustrative photo
Ingredients
- 510 g
- to taste
- 1 1/4 tsp
- 1 1/4 tsp
- 1 2/3 cup
- 1 1/2 tsp
- 1 tbsp
- 2 tbsp
- 2 tbsp
Method (preview)
- 1
Poppy seeds, caraway seeds, nigella seeds, onion flakes (2 to 4)
- 2
In the bowl of a stand mixer fitted with the paddle or in a large bowl combine flour, salt and yeast.
- 3
Stir together or mix at low speed for about 30 seconds.
- 4
In a small bowl or measuring cup combine lukewarm water and 1 tablespoon barley malt, honey or agave syrup and whisk together.
- 5
Add liquid mixture to flour mixture and mix on low speed or stir for 1 minute.
- 6
Mixture will be shaggy and sticky.
- 7
Remove paddle and let dough stand, uncovered, for 5 minutes.
- 8
Switch to dough hook or turn dough onto lightly oiled work surface and mix on low speed or knead for 2 minutes, until smooth and slightly tacky.
- 9
Add more flour if necessary (a few tablespoons) if dough is very sticky or wet, and mix or knead for another minute.
- 10
If it is tacky wait 5 minutes, then add a little more flour as necessary and beat or knead until incorporated.
- 11
Shape dough into a ball.
- 12
Clean and oil bowl.
- 13
Place dough in bowl rounded side down first (to oil the dough), then rounded side up.
- 14
Cover bowl tightly with plastic and allow dough to proof at room temperature for 1 1/2 to 2 hours, until it has swelled and increased in size by about 1 1/2 times.
- 15
Line 2 baking sheets with parchment and lightly oil parchment.
- 16
Turn out the dough and divide into 8 equal pieces.
- 17
Shape each piece into a ball by placing on an unfloured work surface under a cupped hand and rolling it around and around.
- 18
Lightly oil work surface if dough sticks.
- 19
To shape bagels, using both hands roll each ball into an 8-inch long rope, tapering from the middle of the dough to the ends.
- 20
Moisten the last inch of each end, place one end on the palm of your hand and wrap the rope around your hand, bringing the other end between your thumb and forefinger.
- 21
Overlap the ends by about 2" and stick the ends together.
- 22
Press onto the work surface and roll back and forth to seal, then lay the ring down and even out the thickness with your fingers.
- 23
The hole should be about 2 inches in diameter.
- 24
Place on the prepared baking sheets. (Another way to shape the bagels is to press your thumbs through the center of the balls, then gradually pull apart and shape the bagel with your hands by rotating the dough around your thumbs, until the hole is 2 inches in diameter;
- 25
Meanwhile, heat oven to 425F with a rack positioned in the middle.
- 26
Carefully remove parchment paper with bagels from baking sheet and replace parchment with clean sheets.
- 27
Lightly oil parchment and sprinkle with cornmeal or semolina (if you have lots of baking sheets, just line two more baking sheets).
- 28
It should float to the surface within 15 seconds.
- 29
If it does not, wait 20 minutes and do another float test.
- 30
Bring 4 to 6 inches water to a boil in a large saucepan and add baking soda, malt syrup or honey.
- 31
Adjust heat so water is at a gentle boil.
- 32
Two at a time, drop bagels into water.
- 33
After 30 seconds flip over and simmer for another 30 seconds.
- 34
Using a slotted spoon or a skimmer, remove from water and place on prepared baking sheet, rounded side up.
- 35
Sprinkle topping over bagel right away.
- 36
Place in oven and bake 12 minutes.
- 37
Rotate baking sheet and bake another 8 to 12 minutes, until golden brown.
- 38
Remove from heat and allow to cool.
- 39
Based on the recipes in Peter's "Bread Revolution".
- 40
Meat; 1/2 Fat; 0 Other Carbohydrates.
Cook this tonight? 👨🍳
Free members get the full recipe, pantry matching, meal plans and price tools.