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Recipe: Whole Wheat Everything Bagels

While I realize that bagels are simply boiled and baked pieces of dough, there is an art to making good bagels.  I’m very proud of my local Brooklyn bagel spot because not only do they make incredibly delicious bagels, but they make a huge variety.  My choice: a mini-flat everything bagel.  ‘Mini’ for obvious reasons (have you seen the size of most NY bagels!?) and flat because I’m going to order a sandwich with it, so a flatter bagel will be easier to eat.

Anyway, when said-bagel café actually gets my order correct, I have a mini flat everything bagel with egg whites, low-fat scallion cream cheese and sliced tomato.  Even when tomatoes aren’t in season.  I know what you’re thinking but sometimes desire trumps seasonality. This place is especially good because their ‘everything’ bagels are very everything.  The only thing I wish it was: whole wheat.  So, here’s my bagel recipe – though the dough can be used for pizza, bread, buns or other bread-y concoctions.

Whole Wheat Everything Bagels

Makes 8 regular or 10 mini bagels

  • 2 teaspoons dry active yeast
  • 1 teaspoon sugar (granulated)
  • 1 ½ – 2 cups, plus 1 tablespoon warm water
  • 3 ½ – 4 cups whole wheat flour
  • 1 ½ teaspoons salt
  • 2 tablespoons poppy seeds
  • 2 tablespoons dried minced garlic
  • 2 tablespoons dried minced onions
  • 2 tablespoons sesame seeds
  • 1-2 teaspoons kosher salt
  • 1 egg

In a small bowl, combine yeast, sugar and 1 cup of the warm water.  Let stand, without stirring, for 5 minutes.

In the meantime, combine the flour and salt in a large bowl.  Create a well in the middle.  After the 5 minutes, stir the yeast and sugar mixture until they have dissolved.  Pour it into the flour well and begin mixing.  Continue mixing and adding a little bit of flour at a time until the dough is firm but moist.

Knead it in the bowl (if it’s big enough) or on a floured countertop for about 8-10 minutes or until it’s firm and a little stiff.  Lightly oil the bowl and move the dough inside, oiling all sides.  Place a warm and damp paper towel over the dough and let it sit for an hour or until it has doubled in size.

*Some recipes might suggest that you cover the dough with a warm and damp dishtowel but that is a terrible idea.  Dishtowels often have dirt and bacteria from people washing their hands, wiping the counter or other not-so-clean kitchen activities.  A warm and damp dishtowel with food (sugar from the dough) would be an ideal breeding ground for bacteria!

Preheat the oven to 425° F. Begin boiling some water.  Punch down the dough (literally, push it down to reduce it in size) and divide the dough into 8 or 10 balls.  Roll each to be a circle and let sit under a warm, damp paper towel for about 10 more minutes.

Roll each ball into a long, snake-like string of dough and make a circle (creating the bagel), being careful to seal the seam as best as possible.  In a small bowl, combine the egg and 1 tablespoon of water, mix to create an egg wash.  In a separate bowl, combine the ‘everything’ toppings.  Get a large plate ready and 1 or 2 cookie sheets for an assembly line.

Boil the bagels for 2 minutes on each side, staggering them in duration.  Once they’re done boiling, place them on the plate and paint the egg wash on the side of the bagel.  Immediately sprinkle the ‘everything onto the washed side.  Flip it onto the cookie sheet and wash the other side with egg.  Sprinkle on the ‘everything’.  Repeat with each bagel until they’re all everything-ed.  Bake for about 20 minutes, flipping halfway through.  The bagels should be browned on both sides.

NUTRITION INFORMATION (for 1 regular sized bagel):
205 calories ∣ 19 calories from fat ∣ 1 g fat ∣ 0 g saturated fat ∣ 43 g carbs ∣ 7.5 g fiber ∣ 8 g protein ∣ Excellent source of Vitamin B6 ∣ Niacin ∣ Thiamin∣ Iron ∣ Manganese

*It’s very important to use a good quality and fresh whole wheat flour because it makes a huge difference in the texture, taste and density of the bagel.  Choose wisely!

Check back tomorrow for a pizza recipe using the same dough.

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4 Comments to "Recipe: Whole Wheat Everything Bagels"

  1. Anne says:

    What’s the remaining 1/2 – 1 cup of water for? Thanks. AO

    • Kate Gardner says:

      The extra water is for the dough. Based on the climate in which you live, and the flour you use, you may need a little more water. Thanks for clarifying for everyone!

  2. Naveel says:

    Hi! Just stumbled upon your recipe whilst on the hunt for a good WW everything bagel recipe. I wanted to know if you used regular ol’ whole wheat flour or white whole wheat flour? I like the taste of both, but I was just curious as to which one you used, since regular whole wheat flour is much more dense.

    • Kate Gardner says:

      Hi Naveel, that’s a great question. Honestly, the bagels are pretty dense when you make ‘em exclusively with whole wheat flour. Choosing a combination of regular whole wheat bread flour and white whole wheat or whole wheat pastry flour will lighten ‘em up a little. I can’t wait to hear how it goes – keep me updated!

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