Honey Whole Wheat Bagels
By
I used to make these bagels all the time…then I guess I forgot about them. Recently the boys asked, “WHEN are you going to make those yummy bagels again?!” (I think they ended the sentence with “oh our Beautiful Mother Dearest” or something like that.)
Funny how you can completely forget about a particular recipe for a while. I made the requested bagels again last weekend and I think I made quite a few little men (and one tall one) very happy. Wow, is that all it takes?
Making bagels takes a few different steps…but they aren’t hard steps. You mix, rest, shape, broil, boil, and bake. I kinda think it’s fun to say “broil your bagels”, but then again, I don’t get out much.
Honey Whole Wheat Bagels
4 to 4 1/2 cups whole wheat flour (I use freshly ground flour from hard white wheat)
1 pkg yeast (2 1/4 t.)
1 1/2 cups warm water (if you put your finger in and it hurts, it’s too hot and will kill your yeast)
3 T. honey + 1 T. honey
1 t. sea salt
Stir together 2 cups of the flour, the salt and the yeast. Add in the warm water and 3 T. honey. Gradually add in the remaining flour.
Dump it out and knead the flour in until the dough is smooth and elastic.
Cover the dough and let it take a nap for about 10 minutes. (zzzz)
Divide the dough into twelve equal parts.
Set a timer for 20 minutes. Begin shaping each piece of dough into a nice ball. Stick your finger in the middle of the ball and pull it apart to create about a 2 inch hole.
Lay it onto a buttered cookie sheet or baking stone.
Continue until all the bagels are formed. Let them sit until your timer goes off.
After your 20 minute timer goes off, turn the broiler on in your oven.
Broil your bagels for 2 minutes on each side.
Meanwhile…bring a big pot of water to a boil. Stir in the remaining 1 T. honey.
Put 4-6 bagels into the water, turn down the heat and
simmer for seven minutes, turning the bagels over once during that time.
Continue to boil your bagels until they are all done.
Let them drain on a towel.
Bake at 375 ° for 25-30 minutes or until the tops are golden brown.
Slice these, toast them, then slather them with butter or cream cheese for breakfast….oh my goodness.
Now I want to experiment with cinnamon raisin or blueberry bagels…and what other flavors can you think of?
Okay, answer me this….is it fun to say “broil your bagels” or is it just me? Yeah, you know you love it.
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This post is linked to Frugal Fridays.
Well, ‘broil your bagles’ made me giggle, too, but I don’t get out much either :D
I’ve tried a lot of bagle recipes, but they never come out right. This one has promise! And who doesn’t like whole wheat? Thanks for posting!
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I found you thru Halle The Homemaker. I think “broil your bagels” sounds funny as well. I am looking forward to trying this recipe. My children love bagels (who doesn’t right?) Thanks for sharing the recipe.
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I just made these bagels and they are fantastic. Mine aren’t as pretty as yours, but they taste great! Now, if I only eat one (and not the whole batch). :) I have thought about make bagels for a long time, but hesitated because it sounded like it took a long time, but it doesn’t. These are absolutely great!
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My sister and I made these bagels… which are amazing… but we made chocolate chip, blueberry, garlic & sunflower seed versions… you should most certainly experiment… they were so good!
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hi..thanks for sharing..!!
I was wondering what kind of flour did you use?
I just don’t get it..thanks
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Laura Reply:
July 7th, 2010 at 8:58 am
I used freshly ground whole wheat flour.
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These have really good flavor. I just finished making a batch (I actually still have a pan baking right now), and they turned out well. I did have a problem with several of them … they shrunk and are wrinkled. Any ideas on how to fix that? I wondered if it might be because they sat for awhile between the time that I broiled them and boiled them? I’ve never broiled them before, and have had the shrinking and wrinkling problem on a much larger scale. I’m guessing that broiling helps to reduce that … any advice would be welcome!
Thanks for sharing – I’ve been looking for a good bagel recipe. I have 6 younger siblings, and we all like bagels! BTW, I had my 11 year old sister say “broil your bagels” 3 times real fast, and she came out with “bury your bagels” :) :)
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Laura Reply:
July 7th, 2010 at 8:59 am
Mine get wrinkled sometimes too, but yes, the broiling helps prevent that.
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I was looking for an easy recipe for bagels and this is truely it!!!! I modified the recipe by adding a half cup of King Arthus Harvest Grain blend for more nutreitns and fiber. Also, for six of the bagels I added cinnamon and raisins. Yum, my family enjoyed these. I’m ready to start another batch. Thanks for the recipe.
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Nice. I’ll try this soon. I am one who has to borrow brains. Would you say white wheat berries would work, or red? If you put fruit in them or onion, how much would you do, like a half of a cup? Thanks.
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Laura Reply:
August 9th, 2010 at 6:42 pm
I like white wheat berries best and think red would make this recipe too heavy. Yes, I think a half a cup of add in would be perfect!
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This looks soo good!! Am gonna try it this afternoon…we like the cinn. an raisin, would you just add it to the batter??
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Laura Reply:
August 9th, 2010 at 6:42 pm
Yes, just knead it in at the end!
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Laura Reply:
August 9th, 2010 at 6:43 pm
I mean at the end of adding in the rest of the ingredients! :)
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Okay, newbie bread/bagel maker here . . . how long do you knead for? I’m not exactly sure how to tell when it is elasticy or smooth enough . . . Thanks :)
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Laura Reply:
August 9th, 2010 at 6:43 pm
Probably for about 8 minutes or so?
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So I was over-zealous & tried both the Whole Wheat Bread & the Honey Whole Wheat Bagels…at the same time. I’m going to try baking them at the same time as well. Have you ever done that successfully?
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Laura Reply:
August 9th, 2010 at 6:43 pm
No, I’ve not done it before. How did it work?
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Ruby Reply:
August 10th, 2010 at 12:10 pm
Baking them at the same time seemed to work just fine…the bread turned out wonderfully! (The bagels, as I already shared, were shriveled after I boiled them. That didn’t stop the family from eating them, though!)
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I just baked my bagels, but most of them turned out a bit shriveled. I read elsewhere online that the shriveling is due to over-rising the dough before boiling them, or letting them rise in a room that’s too hot. Just thought I’d share that in case it might help someone else. Can’t wait to try these!
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We were playing with the tongue twister, “Broil, boil, bake.”
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I made these today and first off was the dough supposed to rise after 10 minutes b/c it looked exactly the same. Also, they are very dense. What did I do wrong? Are they supposed to come out dense.
Thanks
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Laura Reply:
August 17th, 2010 at 3:32 pm
Hmm, I’m not sure. Your yeast may not have worked because mine always start puffing up right away after I shape them. Since they didn’t rise, that would make them very dense. They are going to be a little bit dense because bagels sort of are…but it just sounds like your yeast didn’t activate well. :(
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Yum! These look great and so healthy too. Thanks for the recipe! :)
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Care to share the recipe for Cinnamon raisin and blueberry?
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Laura Reply:
August 30th, 2010 at 4:20 pm
Sure, if I ever get around to actually MAKING them!! :)
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