Cherry Walnut Bagels
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 308.4
- Total Fat: 4.2 g
- Cholesterol: 0.4 mg
- Sodium: 7.4 mg
- Total Carbs: 59.6 g
- Dietary Fiber: 5.1 g
- Protein: 9.9 g
View full nutritional breakdown of Cherry Walnut Bagels calories by ingredient
Introduction
The bagel-making will never stop around here! It's like a small Montreal bakery in our kitchen at least once a week, and I'm only limited by my imagination! I still have a good 10 or so flavour combos to try out on my mom, and with luck I'll gain more inspiration as the time goes on... otherwise I'll be repeating! The bagel-making will never stop around here! It's like a small Montreal bakery in our kitchen at least once a week, and I'm only limited by my imagination! I still have a good 10 or so flavour combos to try out on my mom, and with luck I'll gain more inspiration as the time goes on... otherwise I'll be repeating!Number of Servings: 8
Ingredients
-
1 cup warm water, divided
1/4 cup warmed (1%) milk
1 pkg active dry yeast
1/3 cup sugar
2 cups flour
2 cups whole wheat flour
1 tbsp gluten flour
1/4 tsp salt
1/3 cup chopped walnuts
1/3 cup dried cherries
1 tbsp honey (for boiling)
Directions
Pour 1/2 cup warm water into a large bowl.
Add the sugar and yeast and let stand 10 minutes. Add remaining water and milk, stir well.
Whisk together flours, gluten and salt.
Slowly begin beating about 1/2 the flour mixture into the proofed yeast.
Mix in walnuts and cherries, then remaining flour.
Knead for 5-10 minutes, either by mixer or by hand.
Place into a greased bowl, turning to grease the top. Cover and let rise 2 hours.
Punch down the dough, divide into 8 balls. Shape into rings, cover and rest again for 35 minutes (alternatively, place into fridge for up to 24 hours. Bring to room temperature before proceeding).
Bring a large pot of water to a boil with the honey, and preheat the oven to 375F.
Place the bagels, two at a time, into the boiling water for 2 minutes.
Drain well, and place on lined baking sheets.
Bake for 30 minutes and cool on a rack.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Add the sugar and yeast and let stand 10 minutes. Add remaining water and milk, stir well.
Whisk together flours, gluten and salt.
Slowly begin beating about 1/2 the flour mixture into the proofed yeast.
Mix in walnuts and cherries, then remaining flour.
Knead for 5-10 minutes, either by mixer or by hand.
Place into a greased bowl, turning to grease the top. Cover and let rise 2 hours.
Punch down the dough, divide into 8 balls. Shape into rings, cover and rest again for 35 minutes (alternatively, place into fridge for up to 24 hours. Bring to room temperature before proceeding).
Bring a large pot of water to a boil with the honey, and preheat the oven to 375F.
Place the bagels, two at a time, into the boiling water for 2 minutes.
Drain well, and place on lined baking sheets.
Bake for 30 minutes and cool on a rack.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.