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Add a photoServings: 12
Ingredients
- 1 1/3 c. water
- 2 Tbsp. honey
- 2 tsp salt
- 1 1/3 c. whole-wheat flour see * Note
- 2 2/3 c. bread flour
- 2 1/2 tsp active dry yeast
Directions
- * Note: If you do not want wheat bagles substitute white bread flour for the whole-wheat flour. For best results boil and then bake no more than 4 at a time.
- Place all ingredients in your machine in the order specified by your machine's manufacturer. Select the dough cycle and press start. Let the machine knead the dough and then let the dough rise for only 20 min in the machine. Even if your cycle runs longer, simply turn off the machine after 20 min.
- After 10 min of the 20 min of the rise time has completed put on a large pot of water, with 2 Tbsp. of sugar. Bring to a boil. Divide the dough into 12 pcs. Roll each piece of dough into a ball, poke a floured finger through the center to create the hole, and then shape top and smooth sides. Moisten your finger with water, if necessary to smooth. Pull gently to enlarge the hole. The center hole should be about 3 inches across. The resulting bagel is smooth and there is no joint.
- Carefully lower 3 or possibly 4 bagels at a time into the water, cooking for about 30 seconds on each side. Remove bagels, drain on a towel, sprinkle with poppy seeds, sesame seeds or possibly dry onion bits if you like and place on the greased baking sheet.
- Bake in a preheated 550 degree oven for 8 min. Turn them over after 4 min. For an extra chewy crust throw a few ice cubes on the floor of your oven.
- This recipe yields 12 bagels.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 12 servings | |
| Calories 123 | |
| Calories from Fat 5 | 4% |
| Total Fat 0.54g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 390mg | 16% |
| Potassium 49mg | 1% |
| Total Carbs 25.28g | 7% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.97g | 2% |
| Protein 3.98g | 6% |
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