Mini Whole Wheat and Flax Bagels
- Number of Servings: 20
Ingredients
1 1/2 cups warm tepid water (105 to 110 degrees F)1 packet active dry yeast3 cups whole wheat flour1 cup buckwheat flour2 tablespoons milled flax seed2 teaspoons salt1 teaspoon sugar1 tablespoon honey
Combine the warm water and yeast, until the yeast is dissolved. Set aside. In a stand-up mixer bowl, combine flours, flax, salt, sugar and honey. Add the water and yeast. Using a dough hook, combine all the ingredients on low for about 2 minutes. Increase speed to medium low, and knead the dough for 5 minutes. Remove the dough from the bowl, shape into a bowl and place in a lightly greased bowl. Cover, and let rise 20-30 minutes. Divide dough into 20 1.5 ounce portions. Roll each piece of dough into a ball, and poke a hole through the center with your finger, turning in your hand to round the edges.
Preheat the oven to 425 degree F. Line a baking sheet with parchment paper. Heat a large, shallow pot of water till boiling, and lower to a simmer. Drop 5 bagels in at a time, cook for 30 seconds, flip, and cook another 30 seconds. Remove them from the water, and place on a wire cooling rack. Repeat with the rest of the bagels, keeping the water at a simmer.
Arrange the bagels on the parchment paper, an inch or two apart, and bake for 7 minutes. Rotate the pan and cook another 5 minutes. Remove, and cool on a wire rack for 15 minutes. Enjoy!
Number of Servings: 20
Recipe submitted by SparkPeople user LEAP2LIVE.
Preheat the oven to 425 degree F. Line a baking sheet with parchment paper. Heat a large, shallow pot of water till boiling, and lower to a simmer. Drop 5 bagels in at a time, cook for 30 seconds, flip, and cook another 30 seconds. Remove them from the water, and place on a wire cooling rack. Repeat with the rest of the bagels, keeping the water at a simmer.
Arrange the bagels on the parchment paper, an inch or two apart, and bake for 7 minutes. Rotate the pan and cook another 5 minutes. Remove, and cool on a wire rack for 15 minutes. Enjoy!
Number of Servings: 20
Recipe submitted by SparkPeople user LEAP2LIVE.
Nutritional Info Amount Per Serving
- Calories: 87.5
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 233.5 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 2.9 g
- Protein: 3.3 g
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