I still have yet to solve the mystery of how so many different types of bread seem to all come from the same combination of yeast, water, flour, and a very little sugar.
I have been wanting to make homemade whole wheat bagels for quite some time. It turns out that there are two vastly different ways of going about making bagels: the easier, quicker method, and the longer method. I decided to start with the shorter method, just to see how it went.
I used this recipe as a basis for my recipe. They turned out pretty well, but I think they would have been even better if I had not messed up the timing with the boiling and the oven getting up to temperature. Some serious planning (and a bit of luck) are needed near the end of this bagel-making process!
I cut the recipe in half.
1 1/3 c lukewarm water
1/2 tsp yeast
1 Tbsp sugar
1 c whole wheat flour
1 1/4 c all-purpose flour
1/2 tsp salt
Servings: 6 bagels
Combine yeast and sugar in lukewarm water and allow to proof for approximately 5 minutes, or until foamy and fragrant. In a separate large bowl, sift together flours and salt. Combine proofed yeast and flours until just combined. Knead for approximately 5 minutes, or until well combined, and dough is elastic. Let rise in a lightly oiled bowl, covered, for 3 hours.
After 3 hours, separate the dough into 6 equal balls. Lay on well-greased cookie sheet and loosely cover for 20 minutes. After 20 minutes, carefully form a hole in the center of each ball, creating the bagel shape. Let rest, covered loosely, for another 20 minutes while you preheat the oven to 500oF, and bring a large pot of water to a boil.
When the bagels have finished resting, boil each bagel for approximately 30 seconds on each side. After boiling, place back on well-greased cookie sheet and place in oven for 5 minutes. Without removing the bagels, turn the temperature down to 350oF and bake for another 10 minutes. Flip and bake for 5 more minutes. Allow to cool, and enjoy!