When you live in Saudi, there’s certain things (things asides from food, but mostly food <3) that you can NEVER find, or they’re just really rare, OR they’re over priced at the grocery store ($10 for a box of cereal anyone??). One of these things is bagels.
Bagels are not “just bread”. It’s so much more – they’re so much better than regular bread (also more sophisticated??) and can even be used to make sandwiches, spread with cream cheese, with avocado smash (fav) or just toasted with butter. ANY TOPPING W/ BAGEL = BEST EVER
I always use to think making something like bread was such a daunting task – they sell it in grocery stores so obviously its gonna be hard. The boiling and shaping of the bagels might seem like a hassle, but it’s all worth it and not at all as hard as it seems once you begin.
The plus side about these bagels is that they’re guilt free – these are whole wheat with no added sugar. You can make them in bulk and freeze them for later – just put them in the toaster when you want one.
This won’t be the last time you make this recipe – GUARANTEED that you’ll be making these again and again. Because who doesn’t want to start their morning with a hella toasty bagel with butter??
Whole Wheat Bagels
Slightly adapted from The Well Floured Kitchen
- 3 ½ cups + 2 tablespoons whole wheat flour or white whole wheat flour
- 1 1/3 cup warm water
- 2-3 teaspoon salt
- 1 tablespoon instant yeast/active dry yeast*
- 2 tablespoons honey
- 2 table spoons honey
- Toppings: oats, sesame seeds, sunflower seeds, etc. (optional)
- Proof yeast by adding 1/4 cup water with the yeast in a small bowl.
- In a large bowl, add flour, water, salt, 2 tablespoons honey, and proofed yeast. Stir until it comes together. If the dough seems too dry, add a tablespoon more water. The dough will be more dense than regular bread dough.
- Knead the dough for 10 minutes by hand, adding dashes of flour if needed, or 5 minutes with a mixer. Cover the dough and allow to rise for 1.5-2 hours, until doubled in size.
- Line a sheet pan with parchment paper.
- Dump dough onto counter and cut into 8, 10, or 12 portions.
- Take each piece of dough and roll it out with your hands into a 7-8 inch long rope. Seal the ends together to form the bagel shape by pinching the dough together, adding a little bit of water to seal if needed. Keep the sheet pan covered with a dish towel as you shape them so the dough does not over dry.
- Place the bagels onto the sheet pan and cover. Allow to rest for 30 minutes – 1 hour.
- Preheat oven to 425 degrees F. Fill a wide sauce pan with a few inches of water, and stir in 2 tablespoons of honey. Place onto stove and allow to come to a gentle boil.
- Drop in the bagels, 2 at a time (or more if you are fast) and let sit for 30 seconds on one side, then flip and let sit for 30 seconds on the other side. Remove from water and place on a cooling rack, or straight back to the sheet pan. Sprinkle any toppings on while they’re still wet. Grease the parchment paper with olive oil before putting them back on, or the bagels will stick while baking.
- Bake the bagels for 10 minutes on one side on the TOP RACK*, then flip them using a spatula and bake for another 5 minutes or so on the other side.
*Even if your yeast is instant, proof it anyways – the bagels turned much softer when you proof. Not so sure about the exact science, but just go with it.
*Baking the bottom rack will make the bottoms of the bagels a bit overdone and hard, so after the second rest, just fit as many bagels as you can on one pan – no need for 2 inches of space – and bake on the top rack.
*These can be stored in the fridge or freezer. Put them in the toaster and they’re warm and toasty just like before. They mold fast so try not to leave them out for too many days.