100% Whole Wheat Bagels — Vegan and Surprisingly Easy
Author: Kelly Hutchinson
Ingredients
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)
Cornmeal (optional)
Bagel toppings (optional, suggestions in notes)
Instructions
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.