Whole Grain Bagels Recipes

Steps:

• Put oats into a food processor or blender and process for 1 minute.
• FOR ABM: put all ingredients into bread machine in the order listed and select dough cycle.
• FOR STAND MIXER:.
• Proof yeast (mix yeast, warm water, and honey together- let stand 5 minutes until foamy).
• Using the dough hook, mix in stand mixer with other ingredients on low speed until a ball forms around the dough hook and the sides of the bowl are clean. Adjust the setting to level 2, and allow the dough hook to knead for 2 minutes.
• Turn into a greased bowl and cover, let rise in a warm, draft-free place until doubled, about 90 minutes.
• BY HAND:.
• Proof yeast (mix yeast, warm water, and honey together- let stand 5 minutes until foamy).
• Combine all ingredients and stir with a wooden spoon until the dough begins to come together.
• Turn out onto a lightly floured surface and knead until all ingredients have come together.
• Knead an additional 8-10 minutes or until dough has become smooth and pliable.
• Turn into a greased bowl and cover, let rise in a warm, draft-free place until doubled, about 90 minutes.
• All methods:.
• When dough has completed it's rising (is doubled in size) or dough cycle is complete, set dough to rest on a lightly floured surface, and cut dough into 8 equal pieces. Roll each piece into a small ball and flatten.
• Poke a hole in the middle of each with your thumb. and twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole.
• Cover bagels with a clean cloth, and let rest for 10 minutes.
• While bagels are resting, bring 3 quarts of water to a hard boil in a large pot.
• Sprinkle an ungreased baking sheet with cornmeal (I usually use parchment paper and sprinkle the cornmeal over the top).
• Stir 3 tablespoons of molasses into the boiling water.
• Preheat oven to 375°F.
• Carefully transfer bagels to boiling water.
• Boil for 1 minute, turning half way through.
• Drain briefly on clean towel.
• Arrange boiled bagels on baking sheet.
• Glaze tops with egg white, and sprinkle with your choice of toppings- poppy seeds, sesame seeds, etc.
• Bake for 20 to 25 minutes, until well browned.
• After baking, bagels without toppings can be brushed with butter and sprinkled with cinnamon and sugar, brushed with garlic butter, etc.

Steps:

• Early Morning Day 1: Starter Prep
• Feed 40g sourdough starter with 80g whole grain flour and 80g water. Let it ripen in a warm spot until at least doubled. This should take 4-6 hours. If you don't have a warm spot, do a 70:70:70 feed; and if you prefer to prep the starter the night before, use cool water and a higher feeding ratio, for example 20:90:90.
• Midday Day 1: Mixing and Fermenting
• Combine all the ingredients in the bowl of a stand mixer with a dough hook. Mix for about 5 minutes at low speed. The dough should be stiffer than pizza dough but not as dry as pasta dough. If you don't have a stand mixer, after combining the ingredients, knead the dough by hand for about 5 minutes.
• Lightly oil your bowl or bucket, place the dough inside, cover and let it rise until it has expanded by 75-100% (see the photo below). My dough took 5 hours in a warm lit-oven, but at cooler kitchen temps, your dough may need 8-10 hours. In the case of a cold environment, prepping the starter the night before and mixing in the morning may work best.
• Evening Day 1: Shaping (see the video above)
• Prep a large baking sheet with parchment paper and a dusting of flour.
• Scrape your dough out of its bowl or bucket onto a lightly oiled work surface. Fold the dough into a thick tube and roll it to about 24 inches in length.
• Cut the dough tube into 12 pieces.
• Roll each piece into a ball, and then roll all the balls into tubes, de-gassing the dough as much as possible.
• Wrap each tube around your palm and roll the seams on your work surface to seal and even out the bagel diameter.
• Lay the bagels on your baking sheet and cover with plastic wrap.
• Day 1 into Day 2 Overnight: Final Proof
• Unlike yeast-leavened dough, some room temperature proofing is needed before refrigerating the this sourdough bagel dough. Let the shaped bagels rise at room temperature for about 1 hour and then refrigerate the baking sheet overnight. In a warm kitchen, 40 minutes at room temperature before retarding might be sufficient. If you prefer to boil and bake the bagels on Day 1, plan for a room temperature final proof of 1 1/2 to 2 hours.
• Day 2: Stove and Oven Prep
• Preheat your oven to 500F with a baking stone or steel on the middle shelf for at least 30 minutes.
• Set 3 to 4 quarts of water to boil in a large pot.
• Soak your bagel boards for at least 10 minutes by laying them inside a rimmed baking sheet and filling it with water.
• Prepare dishes with seeds or any other bagel toppings you'd like to use.
• When the water is boiling and the preheat is complete, add the barley malt syrup to the water and stir.
• Remove the bagel dough from the refrigerator and remove the bagel boards from the water. Place the boards near your topping dishes, burlap-side up.
• Place a bowl of ice water near your toppings to quickly dunk the bagels in between the boiling and the topping. You can skip this step if your hands are relatively impervious to high temperatures and you adequately drain water off each bagel.
• Day 2: Boiling and Baking
• Transfer three bagels to the boiling water and boil for 1 minute on each side, using your bagel scoop to flip them.
• Remove the bagels from the boiling water and place them in the ice water.
• Lay a drained bagel on the topping of your choice, and then carefully transfer it to a bagel board, topping side down.
• Repeat this until you have six prepped bagels divided between two bagel boards.
• Load the bagel boards into your oven and bake for 4 minutes.
• Carefully turn the bagels over by lifting and flipping the boards so the bagels are now topping side up and baking directly onto the hot stone.
• Continue baking for 14 minutes more.
• Re-soak the boards and begin boiling and topping the next six bagels during this time so that when you remove the first batch from the oven, the next batch is ready to load.
• Cooling and Storage
• Let the bagels cool on a rack about 30 minutes before serving.
• The bagels can be stored in beeswax, paper, or plastic bags.
• After a couple of days, it's best to freeze the bagels. I like to pre-cut them in half and defrost directly in the toaster.