[First things first, head on over and check out the current giveaway on last week’s post!]
Fridays have become my baking experiment days. My work schedule allows me to have every other Friday off, so I take advantage of having the house all to myself to watch trashy TV shows and try baking everything I’ve been afraid of. First on the list: bagels. Why did I think bagels would be so hard? True, there’s a lot of steps, but every step is an easy one. Plus, I actually find working with yeast dough to be relaxing. Do a little work, sit around for an hour. Do a little more work, sit around a while longer. It’s basically giving me an excuse to give my Netflix subscription a workout while still feeling productive. Plus, homemade bagels have WAY fewer calories than store-bought, so I basically feel like a health nut now 😉
Another great thing about yeast doughs? They can be so basic and use only a handful of ingredients. If you don’t count bagel toppings, there are five ingredients in these babies. Yeast, water, sugar, salt, and white whole wheat flour. Do water and salt even really count as ingredients? If not, you could even call these 3 ingredient bagels! Fancy, shmancy right there. I topped mine with flax seeds, sesame seeds or poppy seeds with garlic powder, but the sky is really the limit here. If you can’t imagine eating 12 bagels in a few days (try out, your plans might change when you see how good they are!) cut them in half, wrap each in plastic wrap, and stick them in a large container (or large plastic bag) and store in the freezer. When you’re ready to eat, just pop `em in the toaster like you would any other bagel. Easy peasy homemade bagels at your finger tips.
Notice anything new about the pictures? I’m trying to be a little better about backgrounds for pictures as opposed to just not cleaning off my counter top and calling it good. I’m hoping that the different color backgrounds will help make my pictures more exciting, let me know if you have any advice on that!
100% Whole Wheat Bagels — Vegan and Surprisingly Easy
Author: Kelly Hutchinson
1 tbsp active dry yeast
¼ c warm water (not hot!)
1 tbsp sugar
4 c white whole wheat flour
2 tsp salt
2 tbsp sugar
1 – 1 ½ c water (warm/room temp)
Bagel toppings (optional, suggestions in notes)
Combine the first three ingredients and stir. Allow to sit 5 minutes, until foamy (if it’s not foamy, something happened to your yeast and the recipe will NOT work)
Meanwhile, using a stand mixer combine the flour, salt, and remaining sugar.
Pour the yeast mixture into the flour, while stirring with a dough hook. Add 1 c water. Allow the stand mixer to run for about a minute, and if all yeast isn’t picked up into the dough add up to ½ c water, 1 tbsp at a time. Stir using dough hook on a slow/medium speed for 5 minutes – you can knead by hand if you prefer.
Spritz dough with nonstick spray, turn over and spritz again. Cover bowl with plastic wrap and let rest at room temperature for 1 ½ – 2 hours, until dough has doubled in size.
After rising, cut the dough into 12 equally sized pieces and roll in balls. Prepare baking sheets with nonstick spray and preheat oven to 425°F.
Let the dough rest for a minute or two, then work a hole into the middle of the balls with your finger, until they are bagel-shaped. Cover with plastic wrap and let rise for 15 – 20 minutes.
Meanwhile, fill a wide saucepan or skillet with water, at least 2 inches deep, and bring to boil. Boil bagels for 90 second on each side – I found it easiest to do 3 at a time, spaced about 30 seconds apart.
As bagels are done boiling and while still wet, press tops lightly into desired toppings and bottoms into cornmeal (optional, helps prevent sticking).
When all bagels have been boiled, bake for 8 – 10 minutes, flip an bake 8 – 10 minutes longer. Adjust time based on how dark you like your bagels.