CHOCOLATE MULTI GRAIN PROTEIN BAGELS
These are good anytime! I usually have a half of one with my eggs in the morning. really good w/ organic peanut butter! They freeze very well also.
Provided by Darrinw2001
Categories Yeast Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Start a large pot of water to almost boiling.
- Combine all ingredients and mix in mixer or knead for 8 minutes. Let dough raise until about double (about 15 to 20 minutes).
- Roll out dough into a rope and cut into 12 even pieces. Roll each piece into a ball and poke your finger through it. Twirl on your finger until the hole is about 1 1/2 inches in diameter. Place on cookie sheet and let rest about 5 to 8 minutes.
- Preheat oven to 385°F and turn water up to boil.
- When water is boiling drop about 4 bagels 1 at a time into the water for about 1 1/2 minutes turning each one about half way through. Place back on cookie sheet.
- When all bagels have been boiled, place them in the oven for about 25 to 30 minutes.
- Let them cool completely before putting them in storage bags.
Nutrition Facts : Calories 217.4, Fat 3.2, SaturatedFat 0.4, Sodium 394.3, Carbohydrate 43.3, Fiber 7.1, Sugar 6.5, Protein 7.8
REAL HOMEMADE BAGELS
A recipe for that authentic bagel flavor and texture.
Provided by PLAWHON
Categories Bread Yeast Bread Recipes Bagel Recipes
Time 3h20m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 278.2 calories, Carbohydrate 55.9 g, Fat 7.4 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 1.1 g, Sodium 1372.4 mg, Sugar 53.5 g
WHOLE GRAIN BAGELS
This is my adapted recipe from Christy Chu's Bread Machine Bagels from the allrecipes website. Directions given for the ABM, the KitchenAid stand mixer and by hand. Prep time includes rise time. We often make these and incorporate cinnamon and raisins into the dough, dried blueberries and cranberries, herbs, mini chocolate chips, etc (we use a KA Mixer- please read your manufacturer's recommendations when adding fruits, chips, etc to your ABM). Half white/bread flour and half wheat can be used as well. Be sure to use the vital wheat gluten if using all whole wheat flour, or your bagels will be very dense and heavy.
Provided by eknecht
Categories Yeast Breads
Time 2h25m
Yield 8 bagels
Number Of Ingredients 11
Steps:
- Put oats into a food processor or blender and process for 1 minute.
- FOR ABM: put all ingredients into bread machine in the order listed and select dough cycle.
- FOR STAND MIXER:.
- Proof yeast (mix yeast, warm water, and honey together- let stand 5 minutes until foamy).
- Using the dough hook, mix in stand mixer with other ingredients on low speed until a ball forms around the dough hook and the sides of the bowl are clean. Adjust the setting to level 2, and allow the dough hook to knead for 2 minutes.
- Turn into a greased bowl and cover, let rise in a warm, draft-free place until doubled, about 90 minutes.
- BY HAND:.
- Proof yeast (mix yeast, warm water, and honey together- let stand 5 minutes until foamy).
- Combine all ingredients and stir with a wooden spoon until the dough begins to come together.
- Turn out onto a lightly floured surface and knead until all ingredients have come together.
- Knead an additional 8-10 minutes or until dough has become smooth and pliable.
- Turn into a greased bowl and cover, let rise in a warm, draft-free place until doubled, about 90 minutes.
- All methods:.
- When dough has completed it's rising (is doubled in size) or dough cycle is complete, set dough to rest on a lightly floured surface, and cut dough into 8 equal pieces. Roll each piece into a small ball and flatten.
- Poke a hole in the middle of each with your thumb. and twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole.
- Cover bagels with a clean cloth, and let rest for 10 minutes.
- While bagels are resting, bring 3 quarts of water to a hard boil in a large pot.
- Sprinkle an ungreased baking sheet with cornmeal (I usually use parchment paper and sprinkle the cornmeal over the top).
- Stir 3 tablespoons of molasses into the boiling water.
- Preheat oven to 375°F.
- Carefully transfer bagels to boiling water.
- Boil for 1 minute, turning half way through.
- Drain briefly on clean towel.
- Arrange boiled bagels on baking sheet.
- Glaze tops with egg white, and sprinkle with your choice of toppings- poppy seeds, sesame seeds, etc.
- Bake for 20 to 25 minutes, until well browned.
- After baking, bagels without toppings can be brushed with butter and sprinkled with cinnamon and sugar, brushed with garlic butter, etc.
Nutrition Facts : Calories 195.2, Fat 1.3, SaturatedFat 0.2, Sodium 456.5, Carbohydrate 41.8, Fiber 5, Sugar 10.9, Protein 6.7
MULTIGRAIN BAGELS
I added flaxseed meal, wheat germ, rolled oats, and whole wheat flour to a recipe I adapted from the Minneapolis Star-Tribune. The recipe yields 16 bagels that won't 'get lost' in your toaster. These bagels are best served toasted. My kids love them topped with cream cheese and thin layer of strawberry jam. Store in a resealable plastic bag.
Provided by jan2keno
Categories Bread Yeast Bread Recipes Bagel Recipes
Time 3h45m
Yield 16
Number Of Ingredients 18
Steps:
- Combine warm water, yeast, and sugar in a bowl. Set aside until dissolved, about 5 minutes.
- Combine bread flour, whole wheat flour, rolled oats, vital wheat gluten, wheat germ, flaxseed meal, and sea salt in a large bowl. Stir in buttermilk. Add the yeast mixture and honey; stir until no dry spots remain. Cover bowl with plastic wrap and let dough rest 20 minutes.
- Turn dough onto a floured work surface. Knead about 7 minutes; it will be soft and slightly sticky. Add more flour if needed. Shape into a ball. Spray a mixing bowl with cooking spray. Place dough in the bowl and turn to coat. Cover with plastic wrap and let rise for 2 hours in warm, draft-free place.
- Preheat oven to 400 degrees F (200 degrees C). Line one 11x17-inch baking sheet with waxed paper, another with a flour sack towel, and 2 remaining sheets with parchment paper sprinkled with cornmeal.
- Combine 3 quarts water and brown sugar in a large pot; bring to a boil.
- Turn dough onto a floured surface; knead briefly. Cut dough in half; return 1 half to the bowl and cover. Form the other half into a cylinder. Cut into quarters and cut quarters in half, yielding 8 equal-sized pieces of dough. Shape dough pieces into balls. Repeat with remaining half of dough.
- Flatten a dough ball slightly; press index fingers through the center until they meet. Rotate fingers to stretch a hole about 1 3/4-inch in diameter. Set bagel on waxed paper-lined baking sheet. Repeat with remaining dough balls.
- Reduce heat to simmer under the sugar-water mixture. Boil 2 bagels at at time; cooking each for 30 seconds per side. Transfer boiled bagels to the towel-lined baking sheet to drain. Transfer bagels to the parchment paper-lined sheets.
- Mix egg white and 1 teaspoon cool water together in a small bowl; use mixture to brush tops of bagels.
- Bake in the preheated oven for 12 minutes. Flip bagels and continue baking until golden brown, about 13 minutes more.
- Transfer to a wire rack to cool.
Nutrition Facts : Calories 257.8 calories, Carbohydrate 49.9 g, Cholesterol 1.8 mg, Fat 2.6 g, Fiber 5.5 g, Protein 10.9 g, SaturatedFat 0.5 g, Sodium 391.2 mg, Sugar 9.6 g
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