4/13/2011

Kinda Wheat Bagels

I have a confession to make...here goes...I don't like wheat.  I don't like the smell, taste or texture of wheat bread, bagels, pasta, etc...  I've tried to like it, I swear!  I am an evil white flour lover all the way and I enjoy it...but decided to make a wheat-ish kind of bagel to add some health into it.  I'm starting out slow, but I'll likely end up going with a 50-50 split of white and wheat flours.  Baby steps, right?

These had a great texture, I could taste the wheat in it, but it wasn't overpowering at all.  You can do plain bagels by just omitting the garlic powder and onion flakes.  Plain bagels would be great with some peanut butter on top!

Garlic-Onion Kinda Wheat Bagels

Ingredients
  • 1 3/4 c. warm water (about 110 degrees)
  • 1 T. instant yeast
  • 1 T. white sugar
  • 1 tsp. salt
  • 3 c. bread flour
  • 1 c. wheat flour
  • 1 T. garlic powder
  • 1/4 c. dried minced onion flakes
  • Non-stick spray
  • 1 egg
  • 1 T. water
 Directions
  • In the bowl of a stand mixer fit with the dough hook, pour warm water, sugar and yeast.  Let stand for 5 minutes.
  • Add salt, flours, garlic powder and onion flakes.
  • Turn mixer on and let the dough knead for approximately 8 minutes, until the dough is elastic and smooth.
  • Spray a large bowl with non-stick spray.  Place dough in, turning to coat in oil, then cover in plastic wrap.
  • Let rise until doubled, about 1 hour.
  • Preheat oven to 400 degrees.
  • Divide dough into 12 pieces and shape into bagels. (I shape into balls, then punch my thumb through and stretch the bagel to shape.)
  • Cover bagels with a clean dish cloth and let rest for 10 minutes.
  • While bagels rest, bring a large pot of water to a boil.
  • Boil bagels about 4 at a time, 2 minutes on first side and an additional minute after flipping.
  • Drain bagels and return to pan.  Repeat with all bagels.
  • Whisk together egg and 1 T. water, brush egg wash over bagels.
  • Bake at 400 degrees for 25 minutes.
  • Let cool on racks and enjoy!*

*These are wonderful frozen, I pre-cut all my bagels and package them in individual sandwich bags, then freeze.  It makes an easy breakfast to grab on your way out the door (if your place of work has a toaster!)

1 comment:

thedailydish said...

These are BEAUTIFUL! (and between us, i am w/ you. I like wheat flour but i like white even better - and my kids are with you 100%!)

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