Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 134.6
- Total Fat: 1.2 g
- Cholesterol: 17.7 mg
- Sodium: 397.8 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 4.7 g
- Protein: 5.8 g
View full nutritional breakdown of Wholegrain Bagels calories by ingredient
Wholegrain Bagels
Submitted by: DGARRODIntroduction
Wake up to the smell of "fresh" bagels right in your own home. This delicious recipe has been a family standard for years. Basically, because I love making breads of any kind. Wake up to the smell of "fresh" bagels right in your own home. This delicious recipe has been a family standard for years. Basically, because I love making breads of any kind.Number of Servings: 12
Ingredients
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4 to 4.25 cups bread flour
3 tblsp. sugar
2 pckg. active dry yeast
2 tsp. salt
1.5 cups warm water (110-115 degrees F.)
1 egg, beaten
Directions
First, combine one cup bread flour, oat flour, sugar, yeast and salt in large mixing bowl.
Add water; beat at low speed on electric mixer about 30 seconds or just until blended.
Beat at high speed for 3 minutes, scraping bowl often. Gradually add enough remaining bread flour to make a moderately stiff dough.
Knead on lightly floured surface 10 to 12 minutes or until smooth and elastic. Shape to form ball. Place in greased medium size bowl, turning once to coat surface of dough. Cover; let rise 1 hour (dough will not double in size).
Punch dough down; let rest 15 minutes.
Divide into 12 equal portions. Shape each portion into a 2 to 2.5 inch ball. With end of wooden spoon, punch a hole through center of each ball. Gently enlarge hole to1 to 1.5 in. in diameter, forming dough into a ring.
Place on greased baking sheet. Cover; let rise 30 minutes (will NOT double in size).
PREPARATION methods: must do all three in sequence.
FIRST
BROIL: bagels five inches from heat, 2 minutes each side (surface should not brown).
THEN
BOIL: Meanwhile, bring 3-inch deep water to a boil in large skillet or dutch oven. Reduce heat. Simmer 4 to 5 bagels at a time, about 2 min each side. Remove from water; drain on absorbent paper.
THEN
BAKE: Heat oven to 375 degrees F. Place bagels on greased baking sheet. Brush with beaten egg. Bake at 375 degrees, F. for 25 to 30 minutes or until golden brown.
Makes 12 bagels.
Number of Servings: 12
Recipe submitted by SparkPeople user DGARROD.
Add water; beat at low speed on electric mixer about 30 seconds or just until blended.
Beat at high speed for 3 minutes, scraping bowl often. Gradually add enough remaining bread flour to make a moderately stiff dough.
Knead on lightly floured surface 10 to 12 minutes or until smooth and elastic. Shape to form ball. Place in greased medium size bowl, turning once to coat surface of dough. Cover; let rise 1 hour (dough will not double in size).
Punch dough down; let rest 15 minutes.
Divide into 12 equal portions. Shape each portion into a 2 to 2.5 inch ball. With end of wooden spoon, punch a hole through center of each ball. Gently enlarge hole to1 to 1.5 in. in diameter, forming dough into a ring.
Place on greased baking sheet. Cover; let rise 30 minutes (will NOT double in size).
PREPARATION methods: must do all three in sequence.
FIRST
BROIL: bagels five inches from heat, 2 minutes each side (surface should not brown).
THEN
BOIL: Meanwhile, bring 3-inch deep water to a boil in large skillet or dutch oven. Reduce heat. Simmer 4 to 5 bagels at a time, about 2 min each side. Remove from water; drain on absorbent paper.
THEN
BAKE: Heat oven to 375 degrees F. Place bagels on greased baking sheet. Brush with beaten egg. Bake at 375 degrees, F. for 25 to 30 minutes or until golden brown.
Makes 12 bagels.
Number of Servings: 12
Recipe submitted by SparkPeople user DGARROD.
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Member Ratings For This Recipe
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The directions call for oat flour, but the ingredient list doesn't have any. How much oat flour? I saved the recipe because it was called wholegrain, but bread flour is very processed grain. I'll try some whole wheat flour once I figure out the oat flour measurements. Thanks. - 7/8/10
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