Earlier this month I showed you how to make bagels. I suggest reading through that post before beginning this one. I am lacking a few pictures at the boiling stage and it would be helpful to see that. Since then I have experimented a little and have come up with a good tasting, filling, breakfast type bagel. What you will need for the dough is the following: 1 cup whole wheat flour, 2 cups white flour (I use high gluten bread flour), 1 1/8 cup water, 1 cup combined nuts and dried fruit, 1/2 tablespoon oil, 1 tablespoon honey, 1/2 tablespoon salt, 1 tablespoon instant dry yeast.
Combine all ingredients in a standing mixer (not necessary, but very helpful) with your bread hook attachment and knead for 8 minutes.
After 8 minutes the dough should be very stiff and not sticky. Add a small amount of flour if it is not stiff and too sticky to handle and continue to knead if necessary. Take the dough out and put into an oiled bowl and cover with plastic wrap. Keep in a draft free place to rise for 1 hour or until double in size.
Gently roll the dough out onto your counter. Divide the dough into eight pieces for large bagel sticks, or 16 for smaller ones. You can also make into bagel shapes if you would like. Now you just follow the directions for regular bagels.
Let rise for 20 minutes. While the dough is rising, preheat your oven to 375, bring 6-8 cups of water with 2 tablespoons of sugar and 5 teaspoons of baking soda to a boil, and grease a baking sheet. Gently drop 2-3 pieces of dough into the water at a time. Boil for 1 minute and using a slotted spoon remove the sticks and place on an oiled baking sheet. Brush each stick with a beaten egg. When your tray is filled, place in the oven and bake for 20 minutes.
Enjoy! I have found freezing a bunch of these and then pulling them out the night before makes for an easy take along breakfast. Next time I think I am going to add a little protein powder to the dough to give it a little extra nutrition. Let me know the things you come up with.
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