Here are the results from our bagel making today! My sister in laws, Autumn & Larissa, and cousin Amy joined me in the fun (along with all the little munckins)! We made cinnamon & raisin and plain sprinkled with poppy seeds & sesame seeds. This was incredibly easy to make! Well forth it! These were especially good right from the oven! You can use all or a portion of whole wheat flour as desired.
1 1/2 cups warm water (112-115 degrees F), divided
2 Tbsp acid medium (yogurt, kefir, apple cider vinegar, lemon juice, etc)
1/4 cup honey
2 tablespoons dry yeast
1 tablespoon salt
2 cups unbleached white flour / 2 1/4 cups whole wheat flour (all whole wheat works as well!)
8 cups of water, for boiling
1 egg white, lightly beaten
1 tablespoon water
cinnamon & raisins, poppyseeds, sesame seeds, optional toppings
Directions:
- Combine 1 cup water, acid medium, flour and honey. Cover and soak at room temperature for 12-24 hours.
- After soaking, combine yeast, the remaining 1/2 cup for warm water with a dab of honey. Allow to puff up for about 5-10 minutes.
- Combine soaked flour, yeast, and salt and knead dough on a floured surface for 5 minutes, adding additional flour if necessary to prevent it from sticking. Dough should be fairly smooth and somewhat firm.
- Place dough in a greased bowl, cover, and let rise until doubled. Punch dough down (if making cinnamon raisin bagels, add the cinnamon and raisins now — knead just enough to swirl the cinnamon through the dough).
- Divide and shape into 12 balls. (For larger bagels, make only 8 balls.) Allow to rest for 5 minutes.When soaked, the dough will expand more significantly than unsoaked flour, so be sure to keep them on the smaller side.
- Bring 2 quarts of water to boil.
- Make a hole in each ball of dough and pull open about 2 inches, making a bagel shape. Place the shaped dough onto a cookie sheet and cover for 10 minutes.
- Preheat oven to 350 degrees.
- Drop 2 or 3 bagels at a time into the boiling water for about 45 seconds, turning each once. Drain cooked bagels on a wire rack.
- Mix egg white and water; brush tops with egg white mixture and top with optional toppings, if using.
- Place bagels on greased baking sheets.Bake at 350 degrees for 35 minutes, turning once half-way through baking. (If making plain bagels, you can flip the bagels; otherwise, just rotate.) Bagels will be lightly browned and shiny.
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Sounds like you guys had alot of fun!They look very good!
I made some of these tonight all whole wheat and they are GREAT!! Much easier than I would have thought!
Awesome! I am so glad to hear they worked out great with all whole wheat. Bravo! You beat me to the punch, Rebekah!
I just pulled mine out of the oven. SO YUMMY! Thanks for the recipe and inspiration. My husb is excited to have bagel sandwiches for dinner.
I am so blessed by your website and all of the wonderful whole wheat recipes. Thank you so much!
I have been passing this on to my friends. They will be blessed as well by your time and effort.
God bless you!
Liz
Thank you for the inspiration!
I’ve got to give these a try! I have had two horrible flops bagel making but my little girl loves bagels so I need to try again. Do you know if this would work in the bread machine? Can I just put everything in on the dough setting and then when its done shape them and go from there? My previous bagels were really strange, they had gooey glue like parts to them, even after baking. I think I boiled them too long. Do you do 45 seconds on each side or 45 seconds total? Thanks for the help!
I did make these in the bread machine today, on the dough cycle. I used 2 1/2 Teaspoons of yeast, and 1 Teaspoon of salt, not sure if those were typos or not (they say Tablespoons) but it seemed like too much. I boiled them for 45 seconds total, 20-25 on each side. Thanks for the great recipe! I’m excited, like I said, I already had two flops, lol.
I was looking at this recipe and wondering about the flour. Is it say 2 cups white AND 2 1/2 cups wheat for a total of 4 1/2 or is it saying one or the other? I was a little unsure.
A combination of both unbleached white and whole wheat is what I was referring to (half and half pretty much), but you can use whatever flour you desire.
What kind of yeast did you use? I generally use a quick rising yeast when I make whole wheat bread and it means that we get to skip one of the rises (I shape the bread as soon as I am done kneading it, then let it rise). What kind did you use, and do you think it would work with the other kind?
I am VERY eager to make some bagels!
~Hannah
I use a standard active dry yeast that I purchase in a large quantity from Costco. It stores and preserves very well in the freezer. I am sure this recipe would work perfectly fine with quick rising yeast though.
Question about the honey. Your ingredient list calls for 1/4 cup honey, but I can only see where 1 tablespoon is used in the recipe itself. Did I miss a step somewhere?
Opps…I included in the soaking step but didn’t mention it in the regular recipe. I updated it above.
I am so excited about this recipe! Thanks, Lindsay!
However, I *thought* I followed the soaking directions when I attempted to make them today, but instead the flour mixture was tough and had little pieces of dried flour clumps throughout the dough. I went ahead and kneaded it, but there was no improvement. I’ve never had troubles making bread, but I am new to soaking so I’m guessing I did something wrong? I mixed about 7/8 cup of water with 1/3 cup of homemade yogurt (not very thick) and then mixed that with the honey, salt and 4 1/4 c of flour. It sat covered on the counter overnight. Does that sound right?
No, I would do more liquids. You only need to leave 1/4 cup of water for activating the yeast after soaking, so use the rest of that liquid (1 1/4 cup water) for soaking. That should help significantly. If you need to add more, do that until it is a moist dough. The flour absorbs the liquids as it soaks. You want to make sure that it is all combined well before soaking otherwise it will get more dry like you mentioned.