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Thursday, August 4, 2011

Whole Wheat Bagels version 1


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(They tasted better than this photo makes them out to be!)

This recipe is to be made in a KitchenAid type stand mixer...

1.5 Cups AP Flour
2 Packets Active dry yeast (5 tsp of yeast if you buy in bulk)
1.5 Cups Water, at 110 F
3 Tbsp Sugar
1 Tbsp Salt

3 Cups Flour (1 Cup AP, 2 Cups unbleached white Whole Wheat)

1 Gallon Water
1 Tbsp Baking soda


In your mixing bowl add the 1.5 cups flour and yeast. Dissolve the sugar and salt in the 110F water then pour over the flour and yeast. Beat at low speed for 30 seconds, scrape down the sides of the bowl. Beat for 3 minutes on high speed.
Add the rest of the flour and mix on a medium low speed until incorporated. Let the mixer knead the dough for 4-5 minutes until you get a moderately stiff dough. You might have to add a bit more flour - maybe a few tablespoons. you don't want it to be overly sticky. It will end up being smooth and elastic. Turn out onto a lightly floured surface, cover and allow to rest for fifteen minutes.
Cut into twelve portions - try not to totally flatten out the dough too much. Shape into smooth balls. Punch a hole in the middle of each with a floured finger, and pull gently to enlarge hole to about two inches. You really want a big hole in the middle because the hole will become much smaller as the dough proofs. Place on a greased baking sheet; cover; and allow to rise for twenty minutes.


Broil five inches from heat for about 90 seconds on each side.

Bring 1 gallon water and 1 tablespoon baking soda to boiling; then reduce heat. Boil the bagels a few at a time, for 6 minutes, turning once in the middle. Drain and place on greased baking sheet.


Bake at 500F for 5 minutes, then reduce the heat to 450F and bake for 5 more minutes. Remove from pans and move to a wire rack to cool. Eat & Enjoy!
Happy Baking,
~Nikko
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Sorry no video for this one - will do one next time I make them!

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