WHOLE GRAIN BAGELS August 16, 2017 09:57

3 Cups Warm Water, 115°

½ Cup Barley Malt Syrup

¼ Cup Potato Flour

2 tsp Salt

2 Tbsp Dough Enhancer

3 Cups High Gluten Bread Flour

3 Cups Fresh Ground Whole Wheat Flour plus more as needed

2 Tbsp Saf Instant Yeast

Optional: Variations

In Bosch with dough hook add ingredients in order listed. Mix thoroughly on speed two, continue to add whole wheat flour until dough cleans sides of the bowl. Keep the dough soft, not as stiff as bread dough. Knead until gluten develops, 7 to 8 minutes.  Add more water if necessary.

Weigh out 3 oz. Pieces for small bagels and 6 oz. Pieces for large bagels. Shape each piece into a smooth ball. Poke a hole into center of each ball, stretch and smooth out to make a doughnut shape. Place on a parchment lined cookie sheet and let rest about 10 to 15 minutes. While dough rises, bring 3 quarts of water plus 2 tbsp honey to a boil. Lower bagels into water and boil 30 to 45 seconds on each side. Drain. Brush with beaten egg wash, sprinkle with poppy seeds, sesame seeds, etc. Bake at 350° for 25 to 30 minutes or until golden.



Multi-Grain: add 1½ Cup Multi-Grain Mix to dough (before adding more flour).  Boil. Brush with egg wash and bake.


Apple Cinnamon: add 1 Cup Chopped Fresh Apple, 1 Cup Cinnamon Baking Chips, And 1 Tbsp Sweet Spice Blend. Boil.  Brush with egg wash. If desired sprinkle with sweet spice blend/sugar mixture and bake.


Onion Garlic: sauté 1/3 Cup Dry Onion Flakes in 1 Tbsp Butter. Add with water to bagel dough.  Boil. Brush with egg wash and sprinkle with Roasted Garlic Seasoning then bake.


Italian-Onion-Garlic:  add 2 Tbsp Italian Seasoning, 3 Tbsp Dry Onion Flakes, and 2 tsp Garlic pepper.  Boil. Brush with egg wash and sprinkle with onion flakes, and garlic pepper and bake.


Cranberry-Cinnamon: add 1 Cup Cinnamon Chips and 1 Cup Dried Cranberries.  Boil. Brush with egg wash and bake.