Multigrain Bagels
From takopoly 12 years ago
- 2 hours to make
- Serves 12
This recipe makes 12 large bagels, but you could easily make smaller bagels or even mini bagels and adjust cooking times accordingly.
Ingredients
- 2 cups hot water shopping list
- 2 tbsp yeast shopping list
- 2 tbsp sugar shopping list
- 1/3 cup pearl barley shopping list
- 1/3 cup quinoa shopping list
- 1/3 cup bulgur shopping list
- (you could also use millet, flax seeds or amaranth, or an equivalent amount of whole-grain cereal -- I just used what I had in the pantry) shopping list
- 1 cup water shopping list
- 3 cups whole-wheat flour shopping list
- 2-3 cups regular flour shopping list
- (you can use all whole-wheat if you prefer -- I ran out and had to add white flour and it was fine) shopping list
- 1 cup rolled oats shopping list
- 2 tsp salt shopping list
- 2 tbsp toasted sesame seeds shopping list
- large pot of water shopping list
- 1 tbsp sugar or honey shopping list
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.
People Who Like This Dish 1
- clbacon Birmingham, AL
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