The Best Homemade Bagels
http://www.thegalleygourmet.net/2011/10/homemade-bagels.htmlThe link above has the full illustrated recipe on how to make these awesome bagels.
As always I cannot follow a recipe. I see so many possibilities for subsitutions. I typically make my bagels predominantly whole wheat with wheat germ, ground flax seed, a dash of garlic powder and 1.5 tsp of crushed garlic. Sometimes cinnamon honey wheat bagels. I've even added in dried craisins and honey. This is a great foundational recipe for building on. So let your little heart take you where want to munch. These bagels take less than 2 hours to complete.
Yields 8
2 1/4 teaspoons dry active yeast
2 teaspoons granulated sugar
1 1/3 cups warm water (115-117 degrees) with the sugar dissolve in it
3 1/2 cups spelt, unbleached, white/wheat or/and whole wheat
1 3/4 teaspoons kosher salt
1-3 tsp of vital wheat gluten (gives it good rise and texture)
1-3 tsp of vital wheat gluten (gives it good rise and texture)
Additional tasty bits
Proof the yeast well. Mix into dry ingredients. Put aside for 10 minutes for the wheat gluten strands to form. (A good time to clean up the intial mess) Knead the bread dough well. In a greased bowl, cover and let rise. After the first rise cycle cut into 8 slices. Shape into a ball. Punch your finger thru and make the bagel hole. Let rise for about 10 mins again or until your water starts boiling in the water pot. Then drop a bagel into the boiling (not a rigorous boil) and let float/cook for 1 minute for each side. Take out, put on a silpat on a cookie sheet. Bake 425 for 20-25 minutes.
