Makes 16 bagels
2 ½ cups warm water
2 T yeast
5 ½ 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 ½ 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!
In The Kitchen
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