Everything Bagels WL .jpg

Whole Wheat Everything Bagels

Who doesn’t love bagels? And even better…homemade bagels! These bagels are easier to make than one would think and they will leave your kitchen smelling heavenly.

Yield: 12
Author:
Print

Whole Wheat Everything Bagels

prep time: 2 H & 30 Mcook time: 30 Mtotal time: 3 H

Ingredients:

  • 2 packages active, dry yeast
  • 2 cups warm water
  • 4 cups whole wheat flour (may need more or less depending on consistency; can also use regular flour)
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 1 tablespoon extra virgin olive oil 
  • Large pot of water 
  • 1 egg 
  • 4 tablespoons 'Everything But The Bagel' seasoning

Instructions:

  1. In a large bowl, add 2 cups of warm water (about 110 degrees F) and 2 packages of yeast.
  2. Swirl the water-yeast mixture slightly to incorporate the two. 
  3. Let the mixture sit for 5 minutes. 
  4. Meanwhile, in a bowl, mix 2 cups of whole wheat flour with 1 teaspoon salt. 
  5. After 5 minutes, add 2 tablespoons of honey into the wet mixture and stir lightly to incorporate. 
  6. From your flour and salt mixture, add 1 cup of the dry mixture to the wet mixture. Stir until incorporated. 
  7. Next, add the rest of the flour-salt dry mixture to the wet mixture and incorporate well. 
  8. Keep adding the remaining flour until the dough is soft (about 3 1/2 to 4 cups). 
  9. Lightly flour a clean surface. Place the dough on the floured surface and knead until smooth and slightly shiny (about 10 minutes). 
  10. In a large, clean bowl, wipe the inside with 1 tablespoon of olive oil. Place the kneaded dough in the bowl and then turn the dough upside down to make sure the oil has coated all sides of the dough. 
  11. Place a piece of plastic wrap (or a damp kitchen towel) over the bowl and let the dough rise in a warm place (possibly a cool oven) for 90 minutes. The dough will double in size. 
  12. After 90 minutes, punch the dough down with your fist. 
  13. Divide the dough into 12 equal balls and place them on a baking sheet. 
  14. Poke a hole into each ball and use your pointer fingers to smooth and widen the circle to make them look like bagels. The bagel hole should be about 1 1/4 to 1 1/2 inches wide. 
  15. Repeat for all 12 balls. 
  16. Place another piece of plastic wrap (or a damp kitchen towel) over the bagels and let rise in a warm place (or cool oven) for 30 minutes. 
  17. Preheat the oven to 425 degrees F. 
  18. Lightly grease a baking sheet with extra virgin olive oil. 
  19. Crack 1 egg in a bowl and whisk until well mixed. This will be used for the egg wash on top of the bagels. 
  20. Bring a large pot of water to a boil (medium to high heat). Once the water is boiling, add a pinch of salt. 
  21. Place 3-4 bagels (or as many as fit, making sure they aren't too crowded) in the boiling water. After 3 minutes, flip the bagels to cook on the other side. Cook for another 3 minutes. 
  22. Drain the bagels using a slotted spoon and place them on a lightly greased baking sheet. 
  23. Using your fingers or a basting brush, paint the egg wash onto each bagel top. 
  24. Sprinkle the desired amount of seasoning onto each bagel. Press the seasoning down lightly on the bagel to make sure it sticks. 
  25. Repeat steps 21 to 24 for all remaining bagels. 
  26. Place the seasoned bagels into the oven and cook for 20 to 25 minutes, or until golden. 
  27. Let cool and enjoy! 
Created using The Recipes Generator