By Tracey
Whole Wheat Bagels
adapted slightly from King Arthur Flour
Ingredients:
- 2 1/4 teaspoons instant yeast
- 2 cups warm water (about 110 F)
- 1 tablespoon light brown sugar
- 1 tablespoon granulated sugar
- 1 teaspoon diastatic malt powder (optional) (I omitted)
- 3 cups (12 3/4 oz) bread flour
- 3 cups (12 3/4 oz) white whole wheat flour
- 1 tablespoon salt
Directions:
In a large measuring cup, dissolve the yeast in the water and add both sugars and the malt (if using). Add 1 cup of the bread flour to the bowl of a stand mixer fitted with the dough hook then pour the yeast mixture over the flour and let sit for 10 minutes. Add all of the white whole wheat flour to the mixer bowl and beat to incorporate. With the mixer on low, add the salt, then the remaining bread flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl (you may not need all of the bread flour, depending on conditions in your kitchen). Continue kneading on low speed until the dough is really smooth, satiny and springy, about 10 minutes. Cover the dough with a damp towel, and let rest for 20 minutes.
Divide the dough into 12 equal pieces – I used my scale to weigh the dough and then figure out how big each piece should be, but you can definitely eyeball it. Working with one piece of dough at a time, shape it into a ball and then use your fingers to poke a hole in the middle. Gently stretch the dough until the hole is about 2 inches big. Place the bagel on a baking sheet that’s been dusted with cornmeal. Repeat with remaining pieces of dough. Cover the baking sheet lightly with plastic and let the bagels rise for 30 minutes. Secure the plastic around the edges of the pan so the bagels won’t dry out then put the baking sheet in the fridge for 12-24 hours.
When you’re ready to bake, remove the baking sheet from the refrigerator and let rest at room temperature for 45 minutes. While the bagels are resting, bring a large pot of water to a boil, and preheat oven to 450 F.
Add two or three bagels at a time to the boiling water (depending on the size of your pot) and cook for about 1 minute, or until they’ve risen to the top. Remove and transfer to a parchment-lined baking sheet. Once you’ve boiled all of the bagels, bake them for 15 to 20 minutes, or until they’re brown and their internal temperature registers at least 180 F on an instant-read thermometer. Transfer to wire racks to cool completely.
Makes 12 bagels.
