Grain Mills by Wondermill, The World's Best Grain Mills

50/50 Bagels

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1 1/3           cups  water
2        tablespoons  honey
2          teaspoons  salt
1 1/3           cups  whole wheat flour -- * see note
2 2/3           cups  bread flour
2 1/2      teaspoons  instant yeast

Place all of the ingredients in your machines fully assembled pan (with
the exception of those ingredients listed under "add at beep"). Select the
basic or white cycle and press start.

About 10 minutes after your machine has started kneading the dough you
need to open the lid and check the consistency of the dough. The dough
should be starting to form a smooth round ball. When you touch the dough
with your finger it should be slightly tacky to the touch however no dough
should remain on your finger when you pull it away.

If you dough it too dry add 1 tbsp. of water at a time (allowing the
machine to knead for a minutes or so between additions) until the dough is
the proper consistency. If the dough is too wet add 1 tbsp. of flour at a
time (allowing the machine to knead for a minute or so between additions)
until the dough is the proper consistency. These types of adjustments are
not unusual and don't mean there is something wrong with the recipe.

If this recipe has "add at beep" ingredients you need to either turn on
the add ingredients beep function, choose your machines cycle that has an
add ingredients beep or if your machine has neither of these you need to
add these ingredients during the last 10 minutes of your machines final
kneading cycle.

After the dough has risen for 20 minutes stop the machine (even if it
isn't complete). During the last 10 minutes of the 20 minutes 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 pieces. Roll each piece of dough
into a ball, poke a floured finger through the center to form 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 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 dried onion bits if
desired and place on the greased baking sheet. Bake in a preheated 550
degree oven for 8 minutes. Turn them over after 4 minutes. For an extra
chewy crust throw a few ice cubes on the floor of your oven.

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Per Serving (excluding unknown items): 168 Calories; 1g Fat (4.0% calories
from fat); 6g Protein; 35g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 358mg Sodium.  Exchanges: 2 Grain(Starch); 0 Fat; 0 Other
Carbohydrates.

NOTES : If you don't 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. This keeps the bagles
from getting cold after they have been boiled. Boil 4 bake
4, boil 4 bake 4. Do not over bake doing so will kill or
damage the yeast.

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  • Just took my first batch of these out of the onion. I added about a cup each of chopped onions and garlic, plus some onion powder. Came out awesome! I’m gonna add more onions and garlic next time for a stronger flavor.

    Nicole

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