Sour Apple Rye Bagels
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3/4 cup refreshed (preferably rye-fed) sourdough starter, room temperature1/4 cup warm water1/2 cup buckwheat flour1 tbsp molasses1 cup unfiltered apple cider, warmed2 cups dark rye flour1/2 cup rye flakes1 1/4 cups all-purpose flour1 1/2 tbsp vital wheat gluten1/2 tsp salt2 tsp crushed fennel seed1/4 tsp nutmeg1 tbsp brown sugar
Combine the sourdough starter, water and buckwheat flour in the bowl of a stand mixer, stirring until smooth. Let sit for 1-2 hours.
Stir in molasses and apple cider.
Whisk together rye flour, rye flakes, AP flour, gluten, salt, fennel and nutmeg.
With the mixer (fitted with dough hook) running, begin adding the dry mixture to the blend in the bowl.
Continue mixing to form a stiff, pliable and mostly smooth dough. Knead for 10-15 minutes, until supple.
Place into an oiled bowl, turning to grease the top. Cover and allow to rise 2 hours.
Deflate the dough and knead briefly, then place back into the oiled bowl. Cover with plastic wrap and place in the fridge for 10-12 hours.
Preheat the oven to 400F and bring a large pot of water to a boil and add the brown sugar.
Divide dough into 10 equal pieces, shaping into rings. Place them on greased or lined baking sheets.
Two by two, drop bagels into the boiling water and cook 1 minute on each side. Drain and place on the prepared baking sheets.
Bake 25 minutes, then cool completely on wire racks.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Stir in molasses and apple cider.
Whisk together rye flour, rye flakes, AP flour, gluten, salt, fennel and nutmeg.
With the mixer (fitted with dough hook) running, begin adding the dry mixture to the blend in the bowl.
Continue mixing to form a stiff, pliable and mostly smooth dough. Knead for 10-15 minutes, until supple.
Place into an oiled bowl, turning to grease the top. Cover and allow to rise 2 hours.
Deflate the dough and knead briefly, then place back into the oiled bowl. Cover with plastic wrap and place in the fridge for 10-12 hours.
Preheat the oven to 400F and bring a large pot of water to a boil and add the brown sugar.
Divide dough into 10 equal pieces, shaping into rings. Place them on greased or lined baking sheets.
Two by two, drop bagels into the boiling water and cook 1 minute on each side. Drain and place on the prepared baking sheets.
Bake 25 minutes, then cool completely on wire racks.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 229.1
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 3.6 mg
- Total Carbs: 47.2 g
- Dietary Fiber: 9.2 g
- Protein: 9.4 g
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