Bran Bagels Recipes

Steps:

• Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
• Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
• Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
• Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
• Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
• Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.

Steps:

• In a saucepan, combine 1 cup water, butter, 2 tablespoons sugar, and salt. Place over medium heat and stir until butter is melted. Transfer to a large mixing bowl to cool.
• When the miexture is barely warm, stir in the dissolved yeast. Whisk in egg white until foamy and set the yolk aside in a glass measuring cup. Blend the egg white into the yeast mixture. Stir in the bran flakes. Add 1 cup of the flour and beat wit ha wooden spoon until smooth. Gradually blend in additional flour until the dough becomes too difficult to stir. Turn out onto a floured surface and knead in as much of the remaining flour as necessary to form a cohesive dough. Dust with flour to prevent sticking and continue kneading until doug his smooth and resilient. Transfer to a grased bowl and cover. Let rise.
• When dough is light (do not wait for it to double), turn it out onto a floured surface. Roll into a 12 inch rope. Cut into 12 1 inch pieces. Shape each into a ball bu rolling betwen the palms of your hands. Flatten balls slightly with floured fingertips. Poke your index finger through the center of each ball and twirl the dough around your finger in such a way as to enlarge the hole Transfer to a floured board. Cover loosely and let rise for 30 minutes until puffed but not double in bulk.
• Pour tap water into 12 inch skillet to a depth of 2 inches. Add the remaining tablespoon of suar and bring to a gentle bubble. Stir to dissolve the sugar. Using a metal spatula, lower 3 bagels into the water and cook exactly 1 minute. Turn and cook 1 minute on the other side. Transfer to an absorbent paper to drain. Repeat with remaining bagels.
• Preheat oven to 400°F generously grease a baking sheet. Whisk the reserved egg ylk with the remaining tsp of cold water and brush over surface of the bagels. Place on the prepped sheet. Bake for 20 to 25 minutes, or until browned.

Steps:

• In a small bowl, combine bran and boiling water; set aside. In another bowl, dissolve yeast in warm water. In a large bowl, cream the butter, sugar and salt. Add egg and yeast mixture; mix well. Add bran mixture and 2 cups flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface. Divide dough in half; divide each half into 12 pieces. Shape each into a ball; place balls into a greased 13-in. x 9-in. baking pan. Brush with melted butter. Cover and let rise until doubled, about 1 hour. , Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to wire racks.

Steps:

• In a small saucepan, bring 3/4 cup water to a boil add butter or margarine, 2 tablespoons sugar and salt stir until butter or margarine is melted. Cool to lukewarm in a large bowl. Dissolve yeast in remaining 1/4 cup warm water let set until foamy, 5 to 10 minutes. Add egg, bran cereal and yeast mixture to cooled butter mixture. Gradually stir in 2 1/4 cups flour to make a stiff dough. On a lightly-floured surface, knead until smooth and elastic, 7 to 10 minutes, using remaining flour. Place in a greased bowl turn dough to coat surface. Cover and let rise in a warm place, free from drafts, about 1 hour (dough will not double in bulk). Divide into nine to twelve even portions form into smooth balls. With thumbs, make a hole in the center of each, spreading evenly to make doughnut shapes. Place on a greased baking sheet. Cover and let rise in a warm place, free from drafts, until they start to rise, about 20 minutes. Preheat oven to 425° F. In a large kettle or skillet, combine 3 quarts water and 1 tablespoon sugar bring to boil. Drop three or four bagels one at a time, into boiling water. Simmer 1 minute on a side, turning once. Remove with a slotted spatula and drain on paper towels. Place on a lightly-greased baking sheet. Sprinkle with optional sesame or poppy seed. Bake for 17 to 20 minutes or until lightly browned. Remove to wire racks to cool.