Whole Wheat Honey Flax Bagels
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 194.6
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 195.3 mg
- Total Carbs: 38.9 g
- Dietary Fiber: 4.6 g
- Protein: 6.6 g
View full nutritional breakdown of Whole Wheat Honey Flax Bagels calories by ingredient
Introduction
My own recipe, adapted from a plain bagel recipe in my favorite cookbook ;o) My own recipe, adapted from a plain bagel recipe in my favorite cookbook ;o)Number of Servings: 12
Ingredients
-
1 3/4 cups warm water
2 tbsp honey
1 tsp salt
2 tsp yeast
2 cups whole wheat flour
1 cup all purpose flour plus more as needed (another 1.5 cups for me - and that is reflected in the nutritional info
1/2 cup ground flax seed
Directions
Combine water, honey, yeast and salt in a bowl.
Add flour, 1 cup at a time, stirring well after each addition. When the dough is too difficult to stir with a spoon, turn out onto a lightly floured counter and knead, adding flour as necessary to keep the dough from sticking, until you have a tough, smooth, very elastic dough.
Put dough in a bowl, cover loosely w/plastic wrap or a towel and let rise in a warm place until doubled in size, 1 to 2 hours.
Punch dough down and divide into 12 equal pieces. Shape each piece into a ball, then make a hole in the centre of the ball and shape into a bagel. When all the pieces have been shaped, let rest for about 25 minutes, until the bagels are nice and puffy.
Preheat the oven to 400; put a large pot of water on to boil.
When the water boils, add 2 tbsp sugar, then begin to drop the bagels in, a few at a time, cooking on each side for 1 minute. Remove to a baking sheet (sprayed w/baking spray). Bake in the oven for 20 - 25 minutes, until the bagels are a lovely golden brown.
Number of Servings: 12
Recipe submitted by SparkPeople user FIONAFAE.
Add flour, 1 cup at a time, stirring well after each addition. When the dough is too difficult to stir with a spoon, turn out onto a lightly floured counter and knead, adding flour as necessary to keep the dough from sticking, until you have a tough, smooth, very elastic dough.
Put dough in a bowl, cover loosely w/plastic wrap or a towel and let rise in a warm place until doubled in size, 1 to 2 hours.
Punch dough down and divide into 12 equal pieces. Shape each piece into a ball, then make a hole in the centre of the ball and shape into a bagel. When all the pieces have been shaped, let rest for about 25 minutes, until the bagels are nice and puffy.
Preheat the oven to 400; put a large pot of water on to boil.
When the water boils, add 2 tbsp sugar, then begin to drop the bagels in, a few at a time, cooking on each side for 1 minute. Remove to a baking sheet (sprayed w/baking spray). Bake in the oven for 20 - 25 minutes, until the bagels are a lovely golden brown.
Number of Servings: 12
Recipe submitted by SparkPeople user FIONAFAE.
