Whole Wheat Bagels

I'm not exactly sure how I got onto this baking kick, but I love making bread! Today I decided to make whole wheat bagels with oats. I thought they were going to be harder than they actually were. I did have to go to Sprouts a more specialty store to buy the barley malt syrup, but everything else is pretty standard. I got the recipe from  www.homemadebagels.com. Which has really good step by step photos.. you should check them out!

-Amanda

Whole Wheat Bagels

1 1/2 cups of warm water (110 to 115 F / 45 C)

1 Tbsp dry bread machine yeast
1/4 cup of honey
1 Tbsp barley malt syrup (Available at health food or bakery supply stores)
1 Tbsp vegetable oil
1 cup of bread flour
3 1/2 cups of whole wheat flour
*1/2 cup of Oats + 1/4 Cup (Optional, to top bagels with)
2 tsp of wheat gluten
2 tsp of kosher salt
1/4 cup corn meal (Used to keep the formed bagels from sticking to the cookie sheet)

Note: Makes 12 bagels

Bloom yeast in 1 1/2 cups of water with the honey, barley malt syrup and vegetable oil. Add to 1 cup bread flour. Let sit for about 5 minutes. Add 3 1/2 cups of whole wheat flour, wheat gluten, and salt. Knead in machine for about 20 minutes. Bring water to a boil while bread is kneading. Also preheat oven to 450º. Divide dough into 12 balls. Place on a cookie sheet that is sprinkled with corn meal. Make a big hole in the center of each ball. Boil bagels for 45 seconds.(Dip in oats, while wet if you are going to cover the top with oats.) Replace on cookie sheet and bake for 2 minutes. Flip after 2 minutes and cook for an additional 10 minutes. 

  

 Bagels before they are boiled.

 

At first the bagels sink to the bottom, but then they float to the top.