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Friday, August 23, 2013

Whole Wheat Bagels

I love bagels, more specifically, everything bagels!  However, I have to carefully watch my carbohydrate intake and the bakery shop bagels are usually too large.  I decided to try making mini whole wheat bagels.  This recipe uses a mixture of whole wheat flour and whole wheat pastry flour for the dough.  I made 12 smaller sized bagels and a mixture of onion flakes, ground sea salt and dehydrated roasted garlic, poppy seeds, and sesame seeds for the "everything" topping.  They were surprisingly easy to make.  Each bagel has approximately 195 calories if sugar is used.

Whole Wheat Bagels

1 1/4 cups plus 4 Tablespoons water (heated to 120 to 130 degrees F per yeast instructions)
1 Tablespoon Bread Machine Yeast
2 1/4 cups whole wheat flour
2 1/4 cups whole wheat pastry flour
3 Tablespoons preferred sweetener (or sugar)
1 teaspoon salt
2 Tablespoons vegetable oil

Everything Topping

2 Tablespoons Poppy seeds
2 Tablespoons Sesame seeds
2 Tablespoons dried onion flakes
Coarse salt (optional)
Dehydrated roasted garlic (optional)

Mix hot water with the Bread machine yeast.  Combine water mixture, flour, sugar, salt, vegetable oil and yeast in the mixing bowl of a stand mixer.  I actually mixed the dough by hand, although it would be easier to use the dough hook and combine the ingredients using a stand mixer.  Increase the water by tablespoon as necessary to achieve the right balance of liquid to dry ingredients.  Mix using the stand mixer for approximately 8 or 9 minutes.  Stretch the dough with your fingers.  If the dough tears easily, it needs more kneading.  Fully developed dough should be able to stretch to a thin layer without ripping.

I spent a few minutes kneading the dough on a lightly floured surface because I did not use a dough hook to combine the ingredients.

Place the dough in a lightly oiled bowl.  Cover with plastic wrap and a warm towel.  Let rise for 2 hours.

Set the dough down on a lightly floured surface and divide into 12 equal size pieces for mini sized bagels.  Roll into long strands and join the ends to form a bagel shape.

Combine the poppy seeds, sesame seeds, dried onion flakes, sea salt, and dehydrated roasted garlic for toppings, or as desired.  I found a container of roasted garlic and sea salt with an adjustable grinder in the spice aisle of my local supermarket which worked well.  Stir to combine.

Preheat the oven to 475 degrees.  Bring 4 quarts of water to a boil in a large saucepan.  Boil the bagels 3 at one time until each one rises to the surface.  Boil approximately 1 minute per side.  Remove the bagels from the pan using a slotted spoon.

Dip the bagels in the toppings as desired and place on a parchment lined baking sheet.

Add toppings to each bagel as desired.

Arrange on a baking sheet.  Place in the oven and bake in a preheated oven for approximately 15-20 minutes or until lightly browned.


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