Wholewheat Everything BagelsYum
Bagels are one of life’s true pleasures. I’m not quite sure why that is, but their circular nature just elevates them above pretty much all other breads. Topped with loads of sesame seeds, garlic, and onion? Perfection!
Usually poppy seeds would be included, but Dublin seems to have a shortage at the moment, so add those too if you have some.
Being a big fan of bagels, there is of course already a bagel recipe up on SaucePots – my New York Style Bagels. In a vague attempt to loosen the hold that white bread has on my life, I’m putting together a few good whole wheat recipes for easy, reliable breads you can make yourself at home. Not only does this mean great bread all the live long day, but you know exactly what’s in that loaf – and can you say that about that packaged sliced plan you bought in the supermarket?
Now, I did cheat a little. You’re going to look at this recipe and say, ‘Wait a second, there’s white flour in here!’. Yes, there is. I find it just makes the bagels that bit lighter, and helps a lot with gluten development when you’re kneading. Do please feel free to use entirely whole wheat, but be prepared to knead it for a little longer, and to add a little extra water if the dough is dry, as whole wheat absorbs more water than white flour.
I just love onion bagels, so adding onion powder is an obvious choice for me. Bagels are totally versatile though, so you can really alter these to your own taste. Whether you prefer cinnamon and Raisin, or just plain sesame seed, feel free to experiment! Top them with sunflower seeds, or even chopped nuts! Whether sweet or savoury, wholewheat bagels are a great healthy alternative to regular bagels, and they’re so easy to make at home.
Yes, the recipe does say 3 hours of prep, but I can tell you I spend atleast 2 and a half of that watching Netflix and watering tomato plants. Most of that is rising time, so don’t let it put you off! There’s very little hands on prep when it comes to this. Just kneading, shaping, boiling and baking!
- 350g strong wholemeal flour
- 160g strong white flour
- 400 ml warm water
- 1.5 tsp fast action yeast
- 3 tbsp honey
- 1.5 tsp fine salt
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 egg white
- Sesame Seeds
- Pour 100mls of warm water into a measuring jug. Add 1 tbsp of honey and the yeast, and leave to rest until the mixture is frothy (around 5 minutes).
- Add both flours to the bowl of a stand mixer. Stir to combine.
- Add the salt, onion powder, and garlic powder, and stir to combine.
- Pour the frothy yeast mixture into a well in the centre of the flour mixture. Add the remainder of the warm water, bit by bit, stirring until you have a ragged dough. Don't feel you have to add all the water. There are many variables that will change how much water the dough will need, so use your eye to judge how much your dough requires. Mine took 400mls in total.
- Attach the stand mixture with a dough hook, and allow the stand mixture to knead the dough for approx 10 minutes, or until the dough is smooth and elastic. You can of course knead it by hand, but it will take a bit longer. Just knead it on a floured surface.
- Allow the dough to rise for around an hour and a half, or until the dough has just about doubled in size.
- Turn out the dough and roll it out int a long sausage-like shape.
- Cut the dough into 8 equal sections.
- Using a floured handle of a wooden spoon, or your thumb, press a hole through the middle of each section and gently stretch it into the shape of a bagel.
- Leave the bagels, covered in clingfilm, on a lightly oiled surface for another hour until they are slightly risen.
- Preheat your oven to 220C/425F.
- Bring a saucepan of water to the boil. Add the remaining 2 tbsp of honey and stir briefly to combine.
- One at a time, boil the bagels for 30 seconds on each side.
- Lightly brush the boiled bagels with the egg white, and sprinkle the tops with sesame seeds, and a little more garlic and onion powder (you can add as many other toppings as you'd like too!).
- Bake for 20 minutes in the preheated oven, until the bagels are deep golden, and have a hollow sound when the base is gently tapped.
- Allow to cool on a wire rack. I find it best to store these in an airtight container, as it gives the bagels a great chew. Transfer them to such a container as soon as they're cooled. The crust will remain hard and crispy if left out.
- Enjoy in whatever way you like!