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Multigrain Bagels Recipe

Ingredients

How to make it

  • Pour hot water into mixer bowl, sprinkle yeast over top, then sprinkle sugar over top. Let sit until foamy and sweet/beery smelling.
  • In a microwave-safe bowl, combine quinoa, pearl barley and bulgur with 1 cup water; cover with saran wrap and microwave on high for 3 minutes. Put aside and let cool.
  • To mixer bowl, add flour, salt, rolled oats and sesame seeds. Stir together using flat beater or a wooden spoon till combined.
  • Put on dough hook and knead thoroughly for about 4 minutes, then add cooked grains and knead again for 5 minutes or until mixture forms a stiff but sticky dough. You may not get a perfect ball shape because of all the grains -- that's okay. Just form it into a ball after kneading is done.
  • You may need to add some flour or water during the kneading -- use your instinct.
  • Place dough in a lightly oiled bowl, turning to ensure dough is oiled all over.
  • Cover with saran wrap and place in a warm, draft-free place until doubled in size (about an hour).
  • After it's risen, punch it down and divide into 12 equal lumps.
  • Form each into a bagel shape (I made a circle and then poked holes into the dough instead of snaking it around -- it was easy and less likely to fall apart).
  • Let bagels sit for 10 minutes.
  • Meanwhile, bring water in pot to a boil and add 1 tbsp sugar; reduce to a gentle simmer.
  • Drop bagels into water, 3 or 4 at a time, and simmer for 3 minutes, then flip and simmer again for 3 minutes.
  • Place boiled bagels on a dish towel to cool, then on a cornmeal-dusted baking tile or cookie sheet.
  • Bake in 400-425 degree oven (depending on your oven) for 25 minutes, then flip and bake for 10 minutes more.
  • For a crustier, uh, crust, put a pan of water in the bottom of the oven before putting the bagels in.

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The Cook

takopoly Victoria, CA

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