While living in Slovakia, Allan was gone many nights. Often I would go to the office with him, play on the computer a little and just be lazy while he worked in the other room. I found a few bagel recipes that were good, but this is my favorite.
Ingredients
- 2 pkgs dry yeast 2 Tbl
- 2 cups warm water
- 3 Tbl honey
- 1 Tbl salt
- 2 3/4 cup bread flour divided
- 2 cup whole wheat flour
- 1/2 cup chocolate chips (we prefer mini)
- 1/2 cup chopped dried cherries
- 1/2 cup toasted diced walnuts
- 1 Tbl Orange peel opt
Servings: bagels
Instructions
- Mix yeast and 2 cups warm water in large bowl.
- Let stand 5 minutes until bubbly.
- Stir in honey and salt.
- In separate bowl, mix whole wheat flour, 1 1/4 cup bread flour, and orange peel if using.
- Using electric mixer, add flour to yeast mixture.
- When all the flour is mixed in, beat about 4 minutes.
- Add chocolate chips, cherries and walnuts with remaining 1 1/2 cups bread flour and beat by hand. Dough will be stiff.
- Turn dough into liberally floured surface and knead until dough is not sticky, adding flour as needed.
- Place in greased bowl, flip, cover with damp towel and let double in size.
- Punch down down and cut into 12 pieces.
- Form bagels by forming ball and then gently poking hole through center to form ring.
- Stretch the ring to about 1/3 diameter of bagel.
- Place bagels on lightly floured board, cover and let rest 20 minutes.
- Preheat oven to 400 degrees.
- Bring 3 quarts of water to a boil.
- Place a few bagels in boiling water.
- Let bagel rise to top and then boil about 1 minute per side. If you prefer chewier bagel, boil 2 minutes per side.
- Remove bagel from water and place on clean towel to drain off excess water.
- Place on parchment lined or oiled cookie sheets.
- Brush with beaten egg yolk and 1 tsp water for crustier bagel if desired.
- Bake for 30-35 minutes until golden.
- Cool on wire rack for 10 minutes.
Recipe Notes
Optional: Omit the chocolate chips, nuts and cherries and replace with raisins. Add 1 Tbl cinnamon with the flour.
Optional: Add 1/4 cup unfed sourdough to yeast mixture.
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