Buttermilk Breakfast Bagels
From jo_jo_ba 15 years ago
- 35 minutes to make
- Serves 10
Generous helpings of maple syrup and brown sugar team with buttermilk powder, sourdough starter and whole wheat flour in these chewy boiled bagels... perfect for breakfast (and awesome as French toast). Made for mom as one of my weekly breads.
Ingredients
- 1/4 cup warm water shopping list
- 1 pkg active dry yeast shopping list
- 3/4 cup warm water shopping list
- 1/2 cup "old" sourdough starter shopping list
- 1/4 cup brown sugar shopping list
- 1 1/2 tsp maple extract shopping list
- 2 cups flour shopping list
- 2 cups whole wheat flour shopping list
- 1 1/2 tbsp gluten flour shopping list
- 1/2 tsp salt shopping list
- 1/2 tbsp ground cinnamon shopping list
- 1/4 tsp ground nutmeg shopping list
- 2 tbsp buttermilk powder shopping list
- 1 tbsp honey (for boiling) shopping list
How to make it
- Combine warm water and yeast in a deep bowl of a stand mixer with dough hook. Let stand 10 minutes, until foamy.
- Stir in remaining warm water, sourdough starter, brown sugar and maple extract until well blended.
- In another bowl, whisk together flours, salt, cinnamon, nutmeg and buttermilk powder.
- With the mixer running, begin adding the flour mixture to the liquids.
- Knead until a smooth, stiff dough forms, about 10 minutes.
- Place into a greased bowl, turning to grease the top. Cover and let rise 2 hours.
- Punch down the dough, divide into 10 balls and let rest, covered, 10 minutes.
- Shape dough balls into rings, cover and rest again for 35 minutes.
- Meanwhile, bring a large pot of water with the honey to a boil and preheat the oven to 375F.
- Place the bagels, two at a time, into the boiling water and cook for 1 minute each side.
- Drain well, and place on lined baking sheets.
- Bake for 30 minutes and cool on a rack.
- Makes 10 4-oz bagels.
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