Mini Whole Wheat and Flax Bagels

1 1/2 cups warm tepid water (105 to 110 degrees F)
1 packet active dry yeast
3 cups whole wheat flour
1 cup buckwheat flour
2 tablespoons milled flax seed
2 teaspoons salt
1 teaspoon sugar
1 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.