Homemade Honey Wheat Mini-Bagels
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 102.2
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 218.8 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 3.3 g
- Protein: 3.7 g
View full nutritional breakdown of Homemade Honey Wheat Mini-Bagels calories by ingredient
Introduction
All whole wheat flour, controlling the preservatives and sugar makes for a delicious, chewy, and satisfying bagel fix. All whole wheat flour, controlling the preservatives and sugar makes for a delicious, chewy, and satisfying bagel fix.Number of Servings: 16
Ingredients
-
2 packages of yeast
2 Tbsp of honey (or sugar or agave)
1.5 cups water
1 tsp olive oil
2.5 cups whole wheat bread flour (high gluten)
1 cup regular whole wheat flour
1.5 tsp salt
1 egg white plus 1 Tbsp water for egg wash
Tips
Add whatever toppings you like (I did one with sunflower/pumpkin seeds, one with Italian spices ala my favorite NY bakery, and one with Parmesan cheese). Other popular choices are garlic, salt, sesame or poppy seeds. YUM!
Eat these hot and fresh just as they are, or split and put in your favorite fillings-- cream cheese, eggs, peanut-butter and bananas, etc.
Directions
Dissolve the honey/sugar in very warm water (110 degrees), then dump the yeast on top. Let it sit to bubble away.
Sift together flours and salt. After the yeast has bubbled sufficiently (5-10 minutes), pour it and the olive oil into a well in the flour. Stir to combine.
Turn the dough onto a clean floured surface and knead for 10 minutes. It will be very sticky at first, but as you need, it will become springy and smooth.
Put in a warm draft-free place and let rise for about 1 hour (until the dough doubles in size). Turn out onto a clean surface, cut into 16 equal pieces, and roll each into a ball. Let the balls rest for a couple of minutes (good time to make an egg-white wash).
Push your finger through the middle of a dough ball and pull into your ideal bagel shape. Let these bagels rest for about 10 minutes.
Start about 2 quarts of water to boil in a deep pan or wide pot. Depending on your stove, this may give you the perfect 10 minutes for your shapes to rest. Preheat oven to 400 degrees.
Put about 4 bagels at a time into simmering water. Boil for about a minute, flip, and boil for another minute. Continue in batches.
Brush each bagel with the egg wash (and dip into whatever toppings you like), place on a parchment or silpat lined baking sheet. Bake for 20-30 minutes until they are browned.
Serving Size: makes 16 mini-bagels
Number of Servings: 16
Recipe submitted by SparkPeople user APRIL1X.
Sift together flours and salt. After the yeast has bubbled sufficiently (5-10 minutes), pour it and the olive oil into a well in the flour. Stir to combine.
Turn the dough onto a clean floured surface and knead for 10 minutes. It will be very sticky at first, but as you need, it will become springy and smooth.
Put in a warm draft-free place and let rise for about 1 hour (until the dough doubles in size). Turn out onto a clean surface, cut into 16 equal pieces, and roll each into a ball. Let the balls rest for a couple of minutes (good time to make an egg-white wash).
Push your finger through the middle of a dough ball and pull into your ideal bagel shape. Let these bagels rest for about 10 minutes.
Start about 2 quarts of water to boil in a deep pan or wide pot. Depending on your stove, this may give you the perfect 10 minutes for your shapes to rest. Preheat oven to 400 degrees.
Put about 4 bagels at a time into simmering water. Boil for about a minute, flip, and boil for another minute. Continue in batches.
Brush each bagel with the egg wash (and dip into whatever toppings you like), place on a parchment or silpat lined baking sheet. Bake for 20-30 minutes until they are browned.
Serving Size: makes 16 mini-bagels
Number of Servings: 16
Recipe submitted by SparkPeople user APRIL1X.
