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?
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?
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.