Whole Wheat Bagels
Working with whole wheat flour requires patience because the bran cuts through gluten strands. Give the dough extra time to rest and avoid the temptation to add too much flour, which results in a heavy, dry bagel.
Manage the hydration
Whole wheat flour absorbs water differently than white flour, so watch the dough's texture rather than strictly adhering to the measurement. It should be tacky to the touch, not sticky.
- stand mixer with dough hook
- large mixing bowl
- wide pot for boiling
- slotted spoon
- baking sheet lined with parchment paper
What goes in.
- 500gwhole wheat bread flour
- 325mlwarm water
- 10ginstant yeast
- 15gsalt
- 20ghoney
- 1 tbspbarley malt syrup (for the boil)
Gelatinizing the crust
Boiling the shaped dough in malted water for one minute per side gelatinizes the starches on the surface, which is the only way to achieve that distinct, shiny, chewy exterior.
The method.
Mix and knead
Combine all dough ingredients in the mixer. Knead on low speed for 8 to 10 minutes until the dough is smooth and springs back when pressed.
First proof
Place the dough in a greased bowl, cover, and let rise for 60 minutes or until doubled in size.
Divide and shape
Divide into 8 equal pieces. Roll each into a ball, poke a hole through the center, and gently stretch the ring to 2 inches in diameter.
Second proof
Rest the shaped bagels on a floured surface for 20 minutes; they should look puffy but not fully doubled.
The boil
Bring a large pot of water and malt syrup to a simmer. Drop in 2-3 bagels at a time. Boil for 60 seconds, flip, and boil for another 60 seconds.
Bake
Transfer to a baking sheet. Bake at 425°F for 20 to 25 minutes, rotating the pan halfway through, until they are deeply browned and sound hollow when tapped.
Other turns to take.
Everything Bagel
Brush the boiled bagels with an egg wash before baking and dip into a mix of poppy seeds, sesame seeds, dried garlic, and dried onion.
When it doesn't go to plan.
If the dough feels too stiff, add water one teaspoon at a time.
Let the bagels cool on a wire rack for at least 30 minutes; the interior continues to set as they cool.
If you have time, put the shaped bagels in the refrigerator overnight before boiling to develop a deeper, sour profile.
The ones that keep coming up.
Why are my bagels dense and flat?
The dough was likely over-proofed before the boil, causing it to lose its internal structure in the water.
Can I use all-purpose flour?
You can, but the protein content in whole wheat bread flour is necessary to hold the structure of a bagel.
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