Ingredients
- 2 cups flour shopping list
- 2 cups whole wheat flour (I used Red Fife) shopping list
- 1 tbsp vital wheat gluten shopping list
- 1/2 tsp salt shopping list
- 1 packet instant yeast shopping list
- 1 cup warm water shopping list
- 1 tsp honey shopping list
- 1 egg shopping list
- 1 egg yolk (reserve white for brushing) shopping list
- 1 tbsp honey (for boiling) shopping list
- poppy seeds for topping shopping list
How to make it
- In a large bowl or stand mixer basin, whisk together flours, gluten, salt and yeast.
- Combine warm water and honey, then pour into the flour mixture.
- Mix to begin combining, then add the egg and yolk and mix to form a smooth, satiny dough.
- Knead for 7-10 minutes, until very elastic and springy.
- Place into an oiled bowl, cover and allow to rise 1 hour.
- Preheat oven to 400F, line 2 cookie sheets with parchment and bring a large pot of water to a boil, adding the honey.
- Deflate dough and divide into 8 balls.
- Shape balls into rings, and 2 at a time, drop into the boiling honey-water.
- Cook for 1 minute each side, then drain well and place on sheets.
- Brush boiled bagels with remaining egg white and dip in poppy seeds (or sprinkle for a less dense coating.
- Bake for 30 minutes, cool completely on a wire rack.
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" It was excellent "