WHOLE WHEAT BAGEL RECIPES

Steps:

• In the bowl of a stand mixer fitted with the paddle or in a large bowl combine flour, salt and yeast. Stir together or mix at low speed for about 30 seconds. In a small bowl or measuring cup combine lukewarm water and 1 tablespoon barley malt, honey or agave syrup and whisk together.
• Add liquid mixture to flour mixture and mix on low speed or stir for 1 minute. Mixture will be shaggy and sticky. Remove paddle and let dough stand, uncovered, for 5 minutes. Switch to dough hook or turn dough onto lightly oiled work surface and mix on low speed or knead for 2 minutes, until smooth and slightly tacky. Add more flour if necessary (a few tablespoons) if dough is very sticky or wet, and mix or knead for another minute. Finished dough should be firm but supple and smooth to the touch. If it is tacky wait 5 minutes, then add a little more flour as necessary and beat or knead until incorporated.
• Shape dough into a ball. Clean and oil bowl. Place dough in bowl rounded side down first (to oil the dough), then rounded side up. Cover bowl tightly with plastic and allow dough to proof at room temperature for 1 1/2 to 2 hours, until it has swelled and increased in size by about 1 1/2 times.
• Line 2 baking sheets with parchment and lightly oil parchment. Turn out the dough and divide into 8 equal pieces. Shape each piece into a ball by placing on an unfloured work surface under a cupped hand and rolling it around and around. Lightly oil work surface if dough sticks. To shape bagels, using both hands roll each ball into an 8-inch long rope, tapering from the middle of the dough to the ends. Moisten the last inch of each end, place one end on the palm of your hand and wrap the rope around your hand, bringing the other end between your thumb and forefinger. Overlap the ends by about 2 inches and stick the ends together. Press onto the work surface and roll back and forth to seal, then lay the ring down and even out the thickness with your fingers. The hole should be about 2 inches in diameter. Place on the prepared baking sheets. (Another way to shape the bagels is to press your thumbs through the center of the balls, then gradually pull apart and shape the bagel with your hands by rotating the dough around your thumbs, until the hole is 2 inches in diameter; I find that, although this method is a bit quicker, the bagels tend to close up, so I prefer the rope method). Place on prepared baking sheet(s), at least 1 inch apart. Lightly oil tops and cover loosely with plastic wrap.
• Allow bagels to proof for 30 to 60 minutes, until just beginning to swell and rise. Meanwhile, heat oven to 425 degrees with a rack positioned in the middle.
• Carefully remove parchment paper with bagels from baking sheet and replace parchment with clean sheets. Lightly oil parchment and sprinkle with cornmeal or semolina (if you have lots of baking sheets, just line two more baking sheets). To see if bagels are ready, drop one into a bowl of water. It should float to the surface within 15 seconds. If it does not, wait 20 minutes and do another float test.
• Bring 4 to 6 inches water to a boil in a large saucepan and add baking soda, malt syrup or honey. Adjust heat so water is at a gentle boil. Two at a time, drop bagels into water. After 30 seconds flip over and simmer for another 30 seconds. Using a slotted spoon or a skimmer, remove from water and place on prepared baking sheet, rounded side up. Sprinkle topping over bagel right away. Place in oven and bake 12 minutes. Rotate baking sheet and bake another 8 to 12 minutes, until golden brown. If bottoms are getting too brown slide a second baking pan underneath the first one for insulation after first 12 minutes. Remove from heat and allow to cool.

Steps:

• In the bowl of a stand mixer, whisk together warm water, yeast, and honey. Set it aside for 5 minutes or until foamy.
• In another mixing bowl, combine the bread flour, whole wheat flour, oat flour, and salt.
• Attach a dough hook to the mixer and stir on low speed, gradually adding the flour mixture. Pour the oil and knead the dough for 8 to 10 minutes, until the dough is smooth. (OR, you can also knead the dough by hand on a clean surface for 10 to 15 minutes).
• Shape the dough into a ball and place it in a bowl. Cover with plastic wrap and a kitchen towel and let it rise in a warm spot for 60 to 90 minutes until the dough has doubled in size.
• Transfer the dough to a work surface and divide it into 8 equal pieces. Shape each dough piece into a round ball.
• Poke a hole in the middle of each ball then make the hole wider to form the bagel. Repeat with all of the balls. Cover the bagels with plastic wrap and allow to rest for 10 to15 minutes.
• Preheat the oven to 425 °F. Line a baking sheet with parchment paper.
• In a large pot, add the water and honey. Bring it to a boil. Reduce the heat so water is gently simmering. Place the bagels in the water, 3 to 4 at a time, depending on the size of your pot. Boil the bagels for 30-60 seconds on each side.
• Remove the bagels from the water using a slotted spoon and place them onto the baking sheet. Brush the tops of the boiled bagels with the egg wash and sprinkle with the seeds or toppings of choice.
• Bake the bagels for 20-25 minutes, or until golden brown, then transfer to a wire rack to cool and enjoy!