Whole Wheat Seeded Bagels
It is interesting to learn how the the soft, chewy texture and thin, shiny skin characteristic of bagels comes from boiling the shaped dough in water before baking.
|Author:||Loosely based on Sunset Breads, pg.47|
|1 cups||water, luke warm (85-105 °F)|
|1/2 cups||wheat germ|
|2 cups||whole wheat flour|
|2 1/2 cups||unbleached white flour|
|5 1/2 tsp.||active dry baker's yeast (14 gram)|
|2 tbsp.||poppy seeds|
|2 tbsp.||sesame seeds|
|2 tbsp.||anise seeds|
|1 pieces||egg yolk, beaten with 1 tbsp. water|
- Add the warm water, sugar, salt to the bread machine. Add the wheat germ, wheat flour, unbleached flour and finally the yeast. Program the bread machine to make dough. Take the dough out before the bread machine punches it down, typically about 40 minutes.
- Punch down the dough and knead briefly on a lightly floured board to release air. Cut into 12 equal pieces.
- Keeping remaining dough covered; gently knead one piece into a ball. Holding ball with both hands, poke your thumbs through the center. With a thumb in the hole, shape bagel like a doughnut and place on a lightly floured board.
- Repeat to shape remaining dough. Cover lightly and let rise in a warm place until puffy, about 20 minutes.
- Bring 3/4 gallon water and the remaining tablespoon sugar to a boil in a 4- to 5-quart pan. Reduce heat to keep mixture boiling gently. Mix the seeds in a small bowl. Sprinkle baking sheets with 2 tbsp of the seeds. Place boiled bagels on sheets and, after brushing with egg yolk mixture, sprinkle with remaining seeds.
- Bake in a 400 °F (195 °C) oven until well browned and crusty, about 25 to 30 minutes, switching pan positions halfway through baking. Transfer to racks and let cool.
|Amount per serving
|% Daily Value*|
|Total Fat 3g||5%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 52g||17%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.