Whole Wheat Jewish Everything Bagels
- Number of Servings: 16
Ingredients
2 Tbsp yeast2 Tbsp granulated sugar1 1/4 cup warm water1/4 large onion chopped, and browned in cooking spray3 cups whole wheat flour1 cup white flour2 Tbsp salt1 Tbsp olive oilRoasted Garlic and Peppercorn blendSesame SeedsKosher salt3 qts simmering water2 Tbsp agave syrup or other syrup of your choice
Mix together the water, yeast, and 1 tsp sugar and let stand for 10 minutes.
In a large bowl, add the remaining sugar, salt, and 2 cups of the flour. Add the yeast mixture, onions, and the oil. Mix and add the remaining 1 1/2 cups of flour. Turn out onto a board and knead for about 5 minutes, until the dough is smooth and firm, adding flour if the dough sticks to the board.
Place dough in a clean, oiled bowl. Cover and let rise until doubled, about 1 hour.
* Punch down the dough and let it rest for about 5 minutes as is, or divided it into 16 small pieces and let the dough relax for about 5 minutes.
To shape into bagels, roll the dough in a long strand and chop off a 6" length with the heel of your hand. Roll it in small pieces the width of a finger and twice the length, tapering at the ends. Shape into rings, pinching ends well together so that they won't come apart in boiling.
Set the over for 450 degrees F. Place the bagels on a cookie sheet covered with cornmeal and cover for 10 minutes.
Heat the water in a large pot and add the molasses, agave syrup, or malt syrup to the water. When the water is very hot, but not boiling, drop the bagel rings carefully into the water, one at a time, in two batches. Cook about 30 seconds, then turn with a skimmer on the other side and simmer for another 30 seconds.
Drain for 5 minutes on a rack. Dip into, or sprinkle with the desired topping, such as salt, seasoning blend, or seeds. Bake on a greased cookie sheet on the bottom shelf of the preheated over for 15 minutes or until the bagels are light brown and shiny. Cool on a rack.
NOTE: * You can use a bread machine to make the dough, and then continue from the * above.
Serving Size: 16 medium bagels
Number of Servings: 16
Recipe submitted by SparkPeople user MKYRMSE.
In a large bowl, add the remaining sugar, salt, and 2 cups of the flour. Add the yeast mixture, onions, and the oil. Mix and add the remaining 1 1/2 cups of flour. Turn out onto a board and knead for about 5 minutes, until the dough is smooth and firm, adding flour if the dough sticks to the board.
Place dough in a clean, oiled bowl. Cover and let rise until doubled, about 1 hour.
* Punch down the dough and let it rest for about 5 minutes as is, or divided it into 16 small pieces and let the dough relax for about 5 minutes.
To shape into bagels, roll the dough in a long strand and chop off a 6" length with the heel of your hand. Roll it in small pieces the width of a finger and twice the length, tapering at the ends. Shape into rings, pinching ends well together so that they won't come apart in boiling.
Set the over for 450 degrees F. Place the bagels on a cookie sheet covered with cornmeal and cover for 10 minutes.
Heat the water in a large pot and add the molasses, agave syrup, or malt syrup to the water. When the water is very hot, but not boiling, drop the bagel rings carefully into the water, one at a time, in two batches. Cook about 30 seconds, then turn with a skimmer on the other side and simmer for another 30 seconds.
Drain for 5 minutes on a rack. Dip into, or sprinkle with the desired topping, such as salt, seasoning blend, or seeds. Bake on a greased cookie sheet on the bottom shelf of the preheated over for 15 minutes or until the bagels are light brown and shiny. Cool on a rack.
NOTE: * You can use a bread machine to make the dough, and then continue from the * above.
Serving Size: 16 medium bagels
Number of Servings: 16
Recipe submitted by SparkPeople user MKYRMSE.
Nutritional Info Amount Per Serving
- Calories: 127.9
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,631.4 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 3.3 g
- Protein: 4.2 g
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