Homemade Wheat Bagels
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 Cups Bread Flour2 Cups Whole Wheat Flour1 Tbsp Sugar1 1/2 tsp salt1 Tbsp Vegetable Oil2 tsp instant yeast (7g / .25 oz packet will also work)1 1/4 - 1 1/2 cups warm water
1. Mix all dry ingredients in a bowl.
2. Add 1 1/4 C water. The dough should be pretty stiff so only add the extra water if you can't get all the dry flour to mix.
3. Plop the dough on a clean counter and knead until the dough is uniform (not lumpy) and soft. This should take 5-10 minutes.
4. Cut the dough into 8 equal balls and let it rest on the counter for 20 minutes. (This is a great time to clean up the bowls etc that you already used)
5. Turn on oven to 425F to it can preheat.
6. Take each ball and roll into a snake on the counter. When the snake is long enough to wrap around your hand, overlap the ends at your palm and smush them together to make your bagel shape.
7. Let the bagels rest on the counter for 20 more minutes.
8. In the meantime, bring a large pot of water to a boil and get your baking trays ready (lightly grease or use parchment paper).
9. After the 20 minutes, the bagels should be a little puffy. Add as many to the boiling water as yo can with out crowding them (in my pot I usually get 3-4).
10. Boil for one minute, flip them, and boil for one more minute.
11. Transfer them boiled bagel to a drying rack and continue this until all the bagels are boiled.
12. Place bagels on the baking trays and put them in the oven!
13. Bake for 10 minutes, then flip them and back for another 10 minutes.
14. Cool them for a few minutes and then enjoy! I like mine fresh from the oven but if you also eat them a day or two later they are also delicious cut in half and popped in the toaster!
Number of Servings: 8
Recipe submitted by SparkPeople user KSABBY.
2. Add 1 1/4 C water. The dough should be pretty stiff so only add the extra water if you can't get all the dry flour to mix.
3. Plop the dough on a clean counter and knead until the dough is uniform (not lumpy) and soft. This should take 5-10 minutes.
4. Cut the dough into 8 equal balls and let it rest on the counter for 20 minutes. (This is a great time to clean up the bowls etc that you already used)
5. Turn on oven to 425F to it can preheat.
6. Take each ball and roll into a snake on the counter. When the snake is long enough to wrap around your hand, overlap the ends at your palm and smush them together to make your bagel shape.
7. Let the bagels rest on the counter for 20 more minutes.
8. In the meantime, bring a large pot of water to a boil and get your baking trays ready (lightly grease or use parchment paper).
9. After the 20 minutes, the bagels should be a little puffy. Add as many to the boiling water as yo can with out crowding them (in my pot I usually get 3-4).
10. Boil for one minute, flip them, and boil for one more minute.
11. Transfer them boiled bagel to a drying rack and continue this until all the bagels are boiled.
12. Place bagels on the baking trays and put them in the oven!
13. Bake for 10 minutes, then flip them and back for another 10 minutes.
14. Cool them for a few minutes and then enjoy! I like mine fresh from the oven but if you also eat them a day or two later they are also delicious cut in half and popped in the toaster!
Number of Servings: 8
Recipe submitted by SparkPeople user KSABBY.
Nutritional Info Amount Per Serving
- Calories: 231.1
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 436.8 mg
- Total Carbs: 55.6 g
- Dietary Fiber: 4.0 g
- Protein: 8.0 g
Member Reviews
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CD12210255
Makes great bagels! However, I'd recommend baking in the oven for at least 15 minutes at 425. Obviously, check them regularly. But 10 minutes as directed isn't enough. I'd say 15-20 minutes is a more realistic baking time. - 4/9/12
Reply from KSABBY (4/10/12)
Hi! I'm glad you like the recipe! Step 13 actually tells you to bake for 10 minutes, flip the bagels and then bake for another 10, for 20 minutes total. I'm sorry that wasn't clear enough. :-)