Whole Wheat Bagel

  • (14 oz) 1 3/4 cups white flour
  • (12 oz) 1 1/2 cups whole wheat flour
  • 1 1/2 teaspoons salt
  • 1 1/2 tablespoons butter
  • (used 3 tablespoons of malt instead) 3 tablespoons molasses
  • (should add more than that.. i followed recipe but the dough was too dry to handle) 11 ounces water (1 3/8 cup)
  • 2 teaspoons dry yeast

Put dry ingredients (except yeast) into bread pan. Add dry ingredients. Place yeast in yeast dispenser. Set bread machine to whole wheat dough. When machine beeps, remove dough from pan. Rest in greased covered bowl in refrigerator for 20 min. Divide the dough into 10 equal portion. (but I just weighted out 2oz pieces to make mini-bagels)  Roll each portion on a lightly floured surface into a log approximately 3/4″ thick and 8″ long, using the palm of your hand. Seal the ends together tightly to make a ring with a 1-1/2 to 2″ hole in the center. Place on greased baking pan. Spray water on top. Proof for 30 to 45 minutes.

Bring 1 gallon water with 1T sugar (I used brown sugar) to a boil. Reduce to a simmer. Cook  6 bagels at a time for 4 minutes, turning once. Drain well. Place bagels on a greased baking pan. Sprinkle with sesame seeds or poppy seeds if desired. Bake at 450ºF for 15  minutes, turning once halfway through baking time.

Getting ready for the boiling hot water first cook

Cooking for 4 minutes (two on each side)


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