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Whole Wheat Bagels
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- #65131
Whole wheat bagels are a healthier option than traditional white flour bagels. Whole wheat flour is higher in fiber and nutrients than white flour.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
1 comment
ingredients
1 1/4 cup boiling water
3 tablespoons honey
1 tablespoon salt
2 tablespoons dry active yeast
1/4 cup lukewarm water
4 cups whole wheat flour, more if needed
directions
Combine the boiling water, honey, and salt in a large, heat-proof bowl. Stir well then set aside to cool to lukewarm (about 100 degrees F).
Place the second measure of water in a small bowl or measuring cup. Sprinkle the yeast over the top of the surface and let dissolve. When dissolved, stir it into the honey mixture and mix well.
Add half the flour to the yeast mixture and beat well. Add the remaining flour and knead until the dough is smooth and elastic.
Shape the dough into equal-sized balls. With your thumb, poke a hole in the middle of each ball and shape into a bagel shape. Place on a lightly floured work surface and cover with a cloth. Let sit for 30 minutes.
Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil over medium-high heat.
Drop 3-4 bagels at a time into the boiling water. Let boil for 6 minutes, turning once. Remove with a slotted spoon and place on an ungreased baking sheet. Repeat with remaining bagels.
Place the baking sheet in the oven and bake at 375 degrees F for 30-35 minutes or until done. Remove from the oven and let the bagels cool on a wire rack. Store the whole wheat bagels in an airtight container.
nutrition data
158 calories, 1 grams fat, 34 grams carbohydrates, 6 grams protein per serving. This recipe is low in fat.
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reviews & comments
February 7, 2010
This was exactly what I needed for a whole wheat bagel recipe. The flavor and texture are pleasing, and I love that it is low fat. I did add a touch more honey and some vital wheat gluten (as a security), but otherwise, I followed the directions to the letter. Of course, the very best part of this recipe is its ease--from start to finish, this took me 90 minutes!
October 6, 2009
This recipe worked out fine for me. I was looking for a whole wheat bagel recipe, and this one looked nice and easy. It says that it will make twelve, but they would have to be pretty small... I made six regular sized bagels out of it. The flavor isn't that great... but I think they will be good for sandwhiches, which is why I wanted to make them. I also rolled them into a rope and put the ends together, it seemed a lot better than just poking a whole in the middle...
Usually, you split the flour- half whole wheat and half white. These must weigh a ton.