100% New York Whole Wheat Bagels
Bagel Recipe (adapted from http://www.sophisticatedgourmet.com/2009/10/new-york-style-bagel-recipe/)
Ingredients:
2 teaspoons of active dry yeast
1 1/2 tablespoons of granulated sugar
1 Tbsp dough enhancer
1 Tbsp Gluten
1 3/4 cups of warm water
4-5 cups (500g) of bread flour or high gluten flour(will need extra for kneading)
1 1/2 teaspoons of salt
Optional Toppings:
Caraway seeds, coarse salt, minced fresh garlic, minced fresh onion, poppy seeds, or sesame seeds, cheese, cinnamon sugar, chocolate chips (make amazing treats). Egg.
Preparation:
1. Put the warm water, pour in the sugar, yeast, dough enhancer, gluten into a bowl. Do not stir. Let it sit for five minutes, and then stir mixture, until it all dissolves in the water. (gluten and dough enhancer may not dissolve all the way.
2. Add salt then mix flour in slowly. I put this in my kitchen aid to mix but you could also do it by hand.
3. On a floured countertop or in kitchen aid, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.
5. Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and roll into bagels with hole in the middle.
6. Let rest for 10 minutes. Preheat oven to 425.
7. Boil water and drop each bagel into the boiling water for at least 2 minutes.
8. Pull out and set on 9x13 pan. Cover with beaten egg mixed with a little bit of water. Then sprinkle toppings of choice or just leave plain.
9. Cook at 425 for 20 minutes! And eat!
Ingredients:
2 teaspoons of active dry yeast
1 1/2 tablespoons of granulated sugar
1 Tbsp dough enhancer
1 Tbsp Gluten
1 3/4 cups of warm water
4-5 cups (500g) of bread flour or high gluten flour(will need extra for kneading)
1 1/2 teaspoons of salt
Optional Toppings:
Caraway seeds, coarse salt, minced fresh garlic, minced fresh onion, poppy seeds, or sesame seeds, cheese, cinnamon sugar, chocolate chips (make amazing treats). Egg.
Preparation:
1. Put the warm water, pour in the sugar, yeast, dough enhancer, gluten into a bowl. Do not stir. Let it sit for five minutes, and then stir mixture, until it all dissolves in the water. (gluten and dough enhancer may not dissolve all the way.
2. Add salt then mix flour in slowly. I put this in my kitchen aid to mix but you could also do it by hand.
3. On a floured countertop or in kitchen aid, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.
5. Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and roll into bagels with hole in the middle.
6. Let rest for 10 minutes. Preheat oven to 425.
7. Boil water and drop each bagel into the boiling water for at least 2 minutes.
8. Pull out and set on 9x13 pan. Cover with beaten egg mixed with a little bit of water. Then sprinkle toppings of choice or just leave plain.
9. Cook at 425 for 20 minutes! And eat!