Semi Whole Wheat Bagels Recipes

Steps:

• Place water, honey, vital wheat gluten, salt, yeast, and whole wheat flour in the bread maker in that order. Select "Dough" setting. Let the bread maker work, about 2 hours.
• Remove finished dough from bread maker and punch it down on a lightly floured surface. Cut the dough into 8 equal-sized sections and pat into balls. Push a thumb through each ball to make a hole; shape the bagels as round as possible. Place on a plate and cover with a clean towel; let rest for 15 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a clean towel. Sprinkle a separate baking sheet with cornmeal.
• Bring a large pot of water to a boil; add sugar. Add bagels to the water, 2 at a time. Boil for 1 minute, turning them over halfway through. Remove bagels from the water with a slotted spoon and drain on the towel-lined baking sheet.
• Transfer bagels to the prepared baking sheet. Brush bagels with egg white.
• Bake in the preheated oven until browned, 15 to 20 minutes. Transfer to a cooling rack.

Steps:

• In the bowl of a stand mixer fitted with the paddle or in a large bowl combine flour, salt and yeast. Stir together or mix at low speed for about 30 seconds. In a small bowl or measuring cup combine lukewarm water and 1 tablespoon barley malt, honey or agave syrup and whisk together.
• Add liquid mixture to flour mixture and mix on low speed or stir for 1 minute. Mixture will be shaggy and sticky. Remove paddle and let dough stand, uncovered, for 5 minutes. Switch to dough hook or turn dough onto lightly oiled work surface and mix on low speed or knead for 2 minutes, until smooth and slightly tacky. Add more flour if necessary (a few tablespoons) if dough is very sticky or wet, and mix or knead for another minute. Finished dough should be firm but supple and smooth to the touch. If it is tacky wait 5 minutes, then add a little more flour as necessary and beat or knead until incorporated.
• Shape dough into a ball. Clean and oil bowl. Place dough in bowl rounded side down first (to oil the dough), then rounded side up. Cover bowl tightly with plastic and allow dough to proof at room temperature for 1 1/2 to 2 hours, until it has swelled and increased in size by about 1 1/2 times.
• Line 2 baking sheets with parchment and lightly oil parchment. Turn out the dough and divide into 8 equal pieces. Shape each piece into a ball by placing on an unfloured work surface under a cupped hand and rolling it around and around. Lightly oil work surface if dough sticks. To shape bagels, using both hands roll each ball into an 8-inch long rope, tapering from the middle of the dough to the ends. Moisten the last inch of each end, place one end on the palm of your hand and wrap the rope around your hand, bringing the other end between your thumb and forefinger. Overlap the ends by about 2 inches and stick the ends together. Press onto the work surface and roll back and forth to seal, then lay the ring down and even out the thickness with your fingers. The hole should be about 2 inches in diameter. Place on the prepared baking sheets. (Another way to shape the bagels is to press your thumbs through the center of the balls, then gradually pull apart and shape the bagel with your hands by rotating the dough around your thumbs, until the hole is 2 inches in diameter; I find that, although this method is a bit quicker, the bagels tend to close up, so I prefer the rope method). Place on prepared baking sheet(s), at least 1 inch apart. Lightly oil tops and cover loosely with plastic wrap.
• Allow bagels to proof for 30 to 60 minutes, until just beginning to swell and rise. Meanwhile, heat oven to 425 degrees with a rack positioned in the middle.
• Carefully remove parchment paper with bagels from baking sheet and replace parchment with clean sheets. Lightly oil parchment and sprinkle with cornmeal or semolina (if you have lots of baking sheets, just line two more baking sheets). To see if bagels are ready, drop one into a bowl of water. It should float to the surface within 15 seconds. If it does not, wait 20 minutes and do another float test.
• Bring 4 to 6 inches water to a boil in a large saucepan and add baking soda, malt syrup or honey. Adjust heat so water is at a gentle boil. Two at a time, drop bagels into water. After 30 seconds flip over and simmer for another 30 seconds. Using a slotted spoon or a skimmer, remove from water and place on prepared baking sheet, rounded side up. Sprinkle topping over bagel right away. Place in oven and bake 12 minutes. Rotate baking sheet and bake another 8 to 12 minutes, until golden brown. If bottoms are getting too brown slide a second baking pan underneath the first one for insulation after first 12 minutes. Remove from heat and allow to cool.

Steps:

• Combine warm water, yeast, and sugar in a bowl. Set aside until dissolved, about 5 minutes.
• Combine bread flour, whole wheat flour, rolled oats, vital wheat gluten, wheat germ, flaxseed meal, and sea salt in a large bowl. Stir in buttermilk. Add the yeast mixture and honey; stir until no dry spots remain. Cover bowl with plastic wrap and let dough rest 20 minutes.
• Turn dough onto a floured work surface. Knead about 7 minutes; it will be soft and slightly sticky. Add more flour if needed. Shape into a ball. Spray a mixing bowl with cooking spray. Place dough in the bowl and turn to coat. Cover with plastic wrap and let rise for 2 hours in warm, draft-free place.
• Preheat oven to 400 degrees F (200 degrees C). Line one 11x17-inch baking sheet with waxed paper, another with a flour sack towel, and 2 remaining sheets with parchment paper sprinkled with cornmeal.
• Combine 3 quarts water and brown sugar in a large pot; bring to a boil.
• Turn dough onto a floured surface; knead briefly. Cut dough in half; return 1 half to the bowl and cover. Form the other half into a cylinder. Cut into quarters and cut quarters in half, yielding 8 equal-sized pieces of dough. Shape dough pieces into balls. Repeat with remaining half of dough.
• Flatten a dough ball slightly; press index fingers through the center until they meet. Rotate fingers to stretch a hole about 1 3/4-inch in diameter. Set bagel on waxed paper-lined baking sheet. Repeat with remaining dough balls.
• Reduce heat to simmer under the sugar-water mixture. Boil 2 bagels at at time; cooking each for 30 seconds per side. Transfer boiled bagels to the towel-lined baking sheet to drain. Transfer bagels to the parchment paper-lined sheets.
• Mix egg white and 1 teaspoon cool water together in a small bowl; use mixture to brush tops of bagels.
• Bake in the preheated oven for 12 minutes. Flip bagels and continue baking until golden brown, about 13 minutes more.
• Transfer to a wire rack to cool.

Steps:

• In ½ cup of the warm water, pour in the sugar and yeast. Let it sit for five minutes, and then stir the yeast and sugar mixture, until it all dissolves in the water.
• Mix flour and salt in a large bowl, Make a well in the middle and pour in the yeast and sugar mixture.
• Pour 1/3 cup of the remaining warm water into the well. Mix and stir in the rest of the water as needed. You need a moist and firm dough after you have mixed it.
• On a floured board or sheet, knead the dough for about 10 minutes until it is smooth and elastic.
• Lightly rub a large bowl with oil and turn the dough to coat. Cover the bowl. Let rise in a warm place for 1 hour, or until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.
• Carefully divide the dough into 8 pieces, Shape each piece into a round. Repeat.
• Coat a finger in flour, gently press your finger into the center of each dough ball to form a ring. Stretch the ring to and place on a lightly greased cookie sheet. Repeat the same step with the remaining bagels.
• After you finish shaping the dough rounds and placing them on the cookie sheet, cover and allow to rest for 10 minutes. Now, preheat your oven to 425ºF.
• Boil water and reduce heat. Add bagels and cook on each side 1-2 minutes. The longer they boil, the more chewy they will be.
• If you want to add toppings, do so as you take them out of the water. You will need to use an egg wash to get the toppings to stick before putting the bagels into the oven, and doing so gives them a beautiful browned shine when bare as well.
• Once bagels have boiled (and topped with your favorite toppings), transfer them onto a lightly greased baking sheet.
• 12. Bake for about 20 minutes, or until golden brown.
• 13. Cool on a wire rack.