Follow us on facebook. Like us HERE.
My friend Elizabeth shared this recipe with me and it turned out great – and not difficult at all! It’s a little time consuming because of the waiting between steps, but not much work involved so as long as you plan on being home for 2 hours or so, you can bang these out with little effort.
I also used the “dough” option and blade on my food processor for the first time with this and it worked great! I would imagine that you could do this by hand with a wooden spoon and/or your (floured/greased) hands with a bit more effort.
Next time I may experiment with flavored bagels. Elizabeth says if you want onion, to add /12 cup onion flakes to the dough. I would like to try some seed bagels, trying to dip the bagels in seeds after the boiling step. And adding cinnamon and raisins to the dough would be fun, too! I wonder what would happen if you try with some frozen blueberries….???
- 2 cups whole wheat pastry flour
- 2 cups white all purpose flour (or bread flour if you have it)
- 1 Tbsp vital wheat gluten
- 1 Tbsp sugar
- 1 1/2 tsp salt
- 1 Tbsp olive or vegetable oil, optional
- 2 tsp active dry yeast
- 1 1/2 cups warm water
- 1 Tbsp baking soda
Combine all ingredients in a food processor with a dough blade or an electric mixer with a dough paddle. Mix until one big blob/ball is formed, scraping sides if needed.
Lightly grease a cookie sheet. With greased or floured hands, split the dough into 9 – 10 or so balls. Cover with plastic wrap and allow to sit for 20 minutes.
Poke a hole in each to form a bagel shape. Cover again and allow to sit for another 20 minutes.
Boil a wide pot of water. Preheat oven to 425 degrees. Once boiling, add 1 Tbsp of baking soda, and then drop in several bagels, being sure they have enough space to get bigger. (Don’t crowd them.) Boil 1 minute each side. Prepare a clean dish towel with a sprinkling of corn meal. Once the bagels have cooked 1 minute per side, scoop on the prepared towel with a slotted spoon. Continue cooking the bagels this way in batches.
Sprinkle some corn meal on the cookie sheet. Bake bagels in batches for 20 minutes. Remove and cool on a cooling rack. Cool completely and then cut in half and freeze for easy breakfasts!