Whole Wheat Egg Bagels
- Number of Servings: 8
Ingredients
3/4 cup warm water1 large egg1 1/2 tbsp oil1 tbsp sugar3/4 tsp sea salt1 1/4 whole wheat bread flour1 1/4 white bread flour1 1/2 tsp yeast
Makes 8 3 oz bagels
Combine the warm water, sugar, oil & yeast with half the flour mixture.
Add remaining flour until a ball forms.
Knead for 5 minutes until elastic and smooth, adding flour or dampening with wet hands as needed.
Place kneaded dough in a lightly greased bowl and cover with plastic wrap or a dampened tea towel
Let rise until doubled, 1-2 hours
Prepare baking sheets by lightly greasing them
Knead dough once or twice and let rest for 5 minutes
Bagel dough should be stiff but elastic--add more flour if needed
Divide the dough into 8 3oz pieces, shaping all pieces into a round ball
With one ball at a time, pinch thumb and middle fingers through the center to form a hole, Remove thumb and put index fingers of both hands into hole
Expand hole by spinning fingers around one another, slightly stretching with each passing
Make holes large enough to stay open with the second rise and boiling, baking process
Place shaped bagels on prepared baking sheets 1 inch apart
Cover and let rise for 20 minutes
Fill a large soup pot with 3-4 inches of water (you may add 2 tbsp honey, sugar or malt if desired)
Preheat the oven to 400 degrees
Bring water to a boil and add bagels, top side down, one at a time
Do not crowd
Simmer for 30 seconds to 1 minute on each side then remove and place on a lightly greased baking pan
Place the baking sheet of bagels on the shelf just below the middle of the oven and bake for 20-25 minutes until tops are golden
slice and freeze if not to be used within 1-2 days
Number of Servings: 8
Recipe submitted by SparkPeople user STACYCAIN20.
Combine the warm water, sugar, oil & yeast with half the flour mixture.
Add remaining flour until a ball forms.
Knead for 5 minutes until elastic and smooth, adding flour or dampening with wet hands as needed.
Place kneaded dough in a lightly greased bowl and cover with plastic wrap or a dampened tea towel
Let rise until doubled, 1-2 hours
Prepare baking sheets by lightly greasing them
Knead dough once or twice and let rest for 5 minutes
Bagel dough should be stiff but elastic--add more flour if needed
Divide the dough into 8 3oz pieces, shaping all pieces into a round ball
With one ball at a time, pinch thumb and middle fingers through the center to form a hole, Remove thumb and put index fingers of both hands into hole
Expand hole by spinning fingers around one another, slightly stretching with each passing
Make holes large enough to stay open with the second rise and boiling, baking process
Place shaped bagels on prepared baking sheets 1 inch apart
Cover and let rise for 20 minutes
Fill a large soup pot with 3-4 inches of water (you may add 2 tbsp honey, sugar or malt if desired)
Preheat the oven to 400 degrees
Bring water to a boil and add bagels, top side down, one at a time
Do not crowd
Simmer for 30 seconds to 1 minute on each side then remove and place on a lightly greased baking pan
Place the baking sheet of bagels on the shelf just below the middle of the oven and bake for 20-25 minutes until tops are golden
slice and freeze if not to be used within 1-2 days
Number of Servings: 8
Recipe submitted by SparkPeople user STACYCAIN20.
Nutritional Info Amount Per Serving
- Calories: 168.3
- Total Fat: 3.7 g
- Cholesterol: 26.6 mg
- Sodium: 227.0 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 3.2 g
- Protein: 5.5 g
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