Whole Wheat Bagels
Crystal Miller

Makes 16 bagels

2 cups warm water
2 T yeast
5 to 6 cups whole wheat flour
1/3 cup gluten flour
2 t. salt
2 T molasses

In a large bowl or mixer combine warm water and yeast.  Let this sit for a few minutes.  Mix in the remaining ingredients and knead for 10 to 12 minutes (less if you have a mixer doing the work).  The dough should be smooth and elastic.

Divide the dough into to balls and divide each ball into 8 golf ball size circles (16 balls in all).  Roll each circle into a smooth ball and with your thumb poke a hole in the middle and twist the dough around your index finger to form the hole. 

Set them on a well floured baking pan and allow to rise until doubled in bulk.  In a large pot boil 8 cups of water and about t salt.  Drop 3 or 4 bagels into boiling water and cook for 3 to 5 minutes, turning once about half way through boiling time.  Remove bagels with a slotted spoon and set them on a cookie sheet that has been sprayed with non-stick spray. 

Bake at 375 for 25 to 30 minutes or 400 for 20 minutes.  They should be firm to the touch.  Cooking at the higher temps will give a thicker crust.  Cool on racks and enjoy!

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