2 hrs 25 mins
This is my adapted recipe from Christy Chu's Bread Machine Bagels from the allrecipes website. Directions given for the ABM, the KitchenAid stand mixer and by hand. Prep time includes rise time. We often make these and incorporate cinnamon and raisins into the dough, dried blueberries and cranberries, herbs, mini chocolate chips, etc (we use a KA Mixer- please read your manufacturer's recommendations when adding fruits, chips, etc to your ABM). Half white/bread flour and half wheat can be used as well. Be sure to use the vital wheat gluten if using all whole wheat flour, or your bagels will be very dense and heavy.
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Units: US | Metric
- 1Put oats into a food processor or blender and process for 1 minute.
- 2FOR ABM: put all ingredients into bread machine in the order listed and select dough cycle.
- 3FOR STAND MIXER:.
- 4Proof yeast (mix yeast, warm water, and honey together- let stand 5 minutes until foamy).
- 5Using the dough hook, mix in stand mixer with other ingredients on low speed until a ball forms around the dough hook and the sides of the bowl are clean. Adjust the setting to level 2, and allow the dough hook to knead for 2 minutes.
- 6Turn into a greased bowl and cover, let rise in a warm, draft-free place until doubled, about 90 minutes.
- 7BY HAND:.
- 8Proof yeast (mix yeast, warm water, and honey together- let stand 5 minutes until foamy).
- 9Combine all ingredients and stir with a wooden spoon until the dough begins to come together.
- 10Turn out onto a lightly floured surface and knead until all ingredients have come together.
- 11Knead an additional 8-10 minutes or until dough has become smooth and pliable.
- 12Turn into a greased bowl and cover, let rise in a warm, draft-free place until doubled, about 90 minutes.
- 13All methods:.
- 14When dough has completed it's rising (is doubled in size) or dough cycle is complete, set dough to rest on a lightly floured surface, and cut dough into 8 equal pieces. Roll each piece into a small ball and flatten.
- 15Poke a hole in the middle of each with your thumb. and twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole.
- 16Cover bagels with a clean cloth, and let rest for 10 minutes.
- 17While bagels are resting, bring 3 quarts of water to a hard boil in a large pot.
- 18Sprinkle an ungreased baking sheet with cornmeal (I usually use parchment paper and sprinkle the cornmeal over the top).
- 19Stir 3 tablespoons of molasses into the boiling water.
- 20Preheat oven to 375°F.
- 21Carefully transfer bagels to boiling water.
- 22Boil for 1 minute, turning half way through.
- 23Drain briefly on clean towel.
- 24Arrange boiled bagels on baking sheet.
- 25Glaze tops with egg white, and sprinkle with your choice of toppings- poppy seeds, sesame seeds, etc.
- 26Bake for 20 to 25 minutes, until well browned.
- 27After baking, bagels without toppings can be brushed with butter and sprinkled with cinnamon and sugar, brushed with garlic butter, etc.
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Nutritional Facts for Whole Grain Bagels
Serving Size: 1 (3584 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 195.1
- Calories from Fat 11
- Total Fat 1.3 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 456.4 mg
- Total Carbohydrate 41.8 g
- Dietary Fiber 4.9 g
- Sugars 10.9 g
- Protein 6.7 g
The following items or measurements are not included:
vital wheat gluten