Whole Wheat Bagels


This weekend I ended up doing a lot of baking to try to calm myself down when I wasn’t working on homework. I find that cooking really does calm me down and with my final project being something that I am having to spend so much of my time on I really could use anything that will take my mind off of it for a while. I never  had a bagel before I visited New York City, gosh I was really missing out! I fell in love with bagels after I had my first egg an cheese on a bagel from a little bodega. I remember that morning getting one before being brought to the airport so that I could go back home. I was going to save it to eat on the long plane ride but I ended up finishing it before my plane ever left. I really didn’t regret eating it so fast at all other then I wish that I had a second one to eat later.

I decided that I would try to make my own bagels this weekend. I mean I guess I could have just walked down to any of the many bagel stores in my area and gotten fresh bagels but I wanted to give it a try anyways. 

Ingredients:

Active Dry Yeast – 1 package

Sugar – 2 tbsp

Water – 1 1/4 cup

Flour – 3 1/2 cups  (I split mine between bread flour and whole wheat flour)

In a half of a cup of warm water pour the sugar and the active yeast and let rest for about 2 minutes before stirring and then let rest for another 8 minutes. In a large mixing bowl sift the flour into it and then you can pour the yeast, sugar and water mixture into it. Mix with a wooden spoon and then add the rest of the water into it until a dough ball if formed. You will want the dough to be firm and not sticky. Kneed the dough on a floured counter for about 10 minutes and then place into a lightly oiled bowl and cover and let rise in a warm place for a hour. You can use the same way I like to do my breads here if you would like. 

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After the dough has doubled is size you will want to punch down the dough and let cover again and let rise again for another30 minutes.

Take the dough out and the way I did mine was roll the dough into a snake like when you were a kid playing with play dough. Man I loved play dough, other then when I would get it suck in my hair! Ok the dough roll it out like a snake and then you can cut sections off of it so that it is even.

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If you want to get super precise you can weigh them so they are all exactly the same, but who really cares if they look the same if they taste good!

The area that was cut off will be a bit softer and you can punch your thumb through the middle making the whole for the bagel and you then will want to stretch it a little so that it looks like a bagel. Place them aside again covered and let rest for about 15 mins. While you are doing that you can bring a pot of water to a boil.

Boil the bagels for about 1 to 2 minutes on each side and then place them onto a baking sheet while they are still wet from being boiled this is the best time to put any type of toppings on them that you would like. I did half of mine with garlic and onion and left the other half plain.

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Once all of the bagels are boiled you will bake them in the oven for about 15 -20 minutes at  400˚ until they have a golden brown top.

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These really tasted wonderful and I am glad that I took the time to make them. It wasn’t as hard as I had thought it was going to be. 

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