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Whole wheat bagels


Guest Rowan

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Forgive the lack of precise timings, etc. I just threw this together today in my usual bish-bosh way of making bread. This is a simple, vegan recipe, and with the addition of the wheat gluten, it makes sturdy, well-textured bagels that are not too heavy.

 

3-4 cups very strong wholemeal bread flour

about 1 tbs salt

4 level tablespoons vital wheat gluten

1 pkt yeast

warm water

2-3 tsp sugar

 

Mix yeast, water and sugar and allow to froth (just to prove it's alive). Meanwhile, combine the remaining dry ingredients. Add the yeast water plus additional water as needed to make a pliable dough. Knead for at least 10 minutes. Allow the dough to rest for about 10 minutes, then cut it into 8 pieces. Form the pieces into balls. Create the bagel shape by poking a hole in the middle with your finger and work the dough to stretch the hole larger. (I think this makes a nicer looking bagel than rolling it out into a rope and then pinching the ends together). Cover and allow to rise until fairly light, about 20-30 minutes.

 

Preheat the oven to 450F while you bring a pot of water to boil. Drop the bagels into the boiling water a few at a time and boil for about 2 minutes on each side. Remove to a cloth until all the bagels are boiled. Grease a baking sheet and place the bagels on. Bake for about 20 minutes or until nicely browned on both sides and cooked through.

Edited by Rowan
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Ahhh bagels. I love them since I had the pleasure of eating them in NYC. However, I once tried to make them at home and I failed, badly! Hahaha

This recipe is however different. Might try it, love to bake bread.

 

Do you need the gluten?

 

Thanks for sharing!

 

Luthien

Edited by Luthien
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Ahhh bagels. I love them since I had the pleasure of eating them in NYC. However, I once tried to make them at home and I failed, badly! Hahaha

This recipe is however different. Might try it, love to bake bread.

 

Do you need the gluten?

 

Thanks for sharing!

 

Luthien

 

I added it because whole wheat flour often lacks gluten to create the structure of the bread. You could try it without, though, if you buy a high gluten bread flour. :) I always add gluten to bread mixes, just to ensure a good rise. This recipe was very easy to do and worked great. :) I just had a toasted homemade bagel this morning for breakfast. :)

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