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Breads, Recipes

Homemade Bagels

These turned out good. I do need to figure out a way to make them more uniform and pretty, but the flavor was good. In the end that’s what counts right?

bagel bagel pop shoot

To shape these I just made them into a ball and poked my fingers through the middle to make a hole. As I said above, they are not the prettiest looking bagels.

Anyone have any ideas for better shaping without taking forever to do it?

bagel done done poopy done

The finished product. Yum!

Whole Wheat Bagels


1½ cups warm water

2 tbsp instant yeast

4 tbsp raw honey

3 cups fresh-ground whole wheat flour

1½ cup starter (recipe follows)

2 tsp sea salt

1-2 cups fresh-ground whole wheat flour


            Pour the water, yeast and honey into a large mixing bowl. Allow this to rest for 5 minutes. Add 3 cups fresh-ground whole wheat flour, starter and sea salt, mix well. Add remaining flour until dough pulls away from the sides of the bowl. Knead for 7-8 minutes. Place in a greased bowl, cover and allow the dough to rise until double.

Punch down the dough and divide into sixteen pieces. Shape each piece into a ball, poke a hole through the middle and stretch so you have a 1 ½ hole. Then place on a baking sheet, cover, and allow it to rise for 10 minutes.

Pre-heat oven to 425°F. Put the bagels a few at a time into boiling water and boil for 1 minute per side. Place the bagel back onto the baking sheet. Bake for 15-20 minutes, or until lightly browned.



4 cups fresh-ground whole wheat flour

2 tsp instant yeast

1 cup raw milk or water

2 cups water


            Mix all of the ingredients together, cover and leave for 8-12 hours at room temperature.

Copyright © 2009

By Tiffany Perez

Tiffany’s Table L.L.C.

All Rights Reserved.



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