100% Whole Wheat Bagels

Bagels are pretty ubiquitous to pre-long run breakfasts. Normally I run first thing in the morning without eating anything – I just down some coffee and go. But now that my long runs are getting longer, that’s not going to work. Enter the bagel.

I wanted to try my hand at making my own bagels. I did some Googling as well as digging through my cookbook collection, and ended up basing my recipe off of the one Isa Chandra Moskowitz wrote in Vegan Brunch.

First gather your ingredients. You don’t need very much. I just used whole wheat flour, active dry yeast, a wee bit of white sugar, sea salt, and some vital wheat gluten. Simple, right? Vegan, whole wheat, no fat, no preservative bagels that freeze really well.

Complete recipe is at the bottom of the post.

The dough comes together pretty quickly. You do have to knead it for about 10 minutes. By the time you are done it should be completely smooth, like so:

Now you need to let that bad boy rise. Place it in a lightly oiled bowl and let it sit for an hour or so someplace warm and cozy (i.e., not in front of a drafty window).  It will rise quite a bit in that hour, about double in size. Before rising:

After rising:

Okay so now you are going to dump the dough onto a lightly floured surface. We are going to make 16 dough balls. The easiest way to get even pieces is to first divide the dough into two. Then divide each of those into four. Then divide each of those into eight. Voila.

Take  each dough ball and push your thumb through the middle to make a hole. You are going for the classic bagel shape. Once you’ve done this with all of your dough pieces, cover them with a cloth and let them sit four about 20 minutes. Now is the perfect time to preheat your oven (425F) and get a pot of water to come to a rolling boil.

When the 20 minutes has elapsed and your water is boiling, place three bagels at a time into the water. A slotted spoon works great for this. Boil 60 seconds on each side. The bagels will get a bit bigger during boiling. The boiling step is important, as that is what makes bagels so dense and chewy. The longer you let the bagels boil, the more dense they should be. I haven’t experimented with different amounts of time yet, I plan on doing so in my next bagel-making adventure.

When the bagels are done boiling, place on a cookie sheet that is either a) lightly oiled, b) lined with parchment paper, or c) has a silpat or some such thing on it. Now is the time to sprinkle your toppings on your bagels. I made four different kinds.

Everything bagels (onion flakes, poppy seeds, sesame seeds, and a bit of sea salt):

Plain ol’ poppy seed:

Date sugar and cinnamon (I really, really wish I had kneaded some raisins into some of the dough for these. Oh well, next time:

And za’atar (a Middle Eastern mix of herbs, spices, sumac, and sesame seeds). I was looking in my pantry and saw a jar of this sitting there so I went with it. I’m not convinced this was a good idea. Good thing I only made four of them.

Once you have your toppings on you are ready to bake them for about 22 minutes. They should be lightly browned. Let cool for 30 minutes before chowing down.

My four flavors, after baking:

The everything bagels are definitely my fave…yum!

100% Whole Wheat Bagels

Makes 16 large bagels

  • 4.5 tsp active dry yeast
  • 2 tbsp white sugar
  • 3 c lukewarm water
  • 7 c whole wheat flour
  • 4 tbsp vital wheat gluten
  • 1 tsp sea salt
  • whatever toppings you want (e.g., sesame seeds, onion flakes, poppy seeds, cinnamon sugar, etc.)

1. Put the yeast and sugar into a bowl. Add the water. Let sit for about 10 minutes.

2. Add the rest of the ingredients. When you can no longer mix with a fork, turn out onto a flour surface and knead for approximately 10 minutes. You may have to use more/less flour depending on your environment. When you are done kneading, dough should be smooth.

3. Place dough in a lightly oiled bowl and let it sit for an hour or so someplace warm and cozy (i.e., not in front of a drafty window).  It will rise quite a bit in that hour, about double in size.

4. When dough is done rising, turn out onto a lightly floured surface. Divide dough into 16 balls. The easiest way to get even pieces is to first divide the dough into two. Then divide each of those into four. Then divide each of those into eight.

5. Take  each dough ball and push your thumb through the middle to make a hole. You are going for the classic bagel shape. Once you’ve done this with all of your dough pieces, cover them with a cloth and let them sit four about 20 minutes. Now is the perfect time to preheat your oven (425F) and get a pot of water to come to a rolling boil.

6. When the 20 minutes has elapsed and your water is boiling, place three bagels at a time into the water. A slotted spoon works great for this. Boil 60 seconds on each side.

7. When the bagels are done boiling, place on a cookie sheet that is either a) lightly oiled, b) lined with parchment paper, or c) has a silpat or some such thing on it. Now is the time to sprinkle your toppings on your bagels.

8. Bake for approximately 22 minutes until lightly browned. Let cool for at least thirty minutes before digging in. These freeze really well.

Advertisements

One thought on “100% Whole Wheat Bagels

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s