Whole Wheat Bagels
Recipe by ChoccyWocky
90 min 6 Main Ingredient: Sunreap Atta Cuisine: Bakery
For Bagel Dough
250 grams Atta
250 grams Maida
260 ml Lukewarm Water
3 teaspoons Active dry yeast
2 tablespoons Honey
3 teaspoons Salt
20 grams Butter , softened
For Caramel Water
100 grams Sugar
4 liter Water
1 teaspoon Baking soda
Maida, for dusting
Sesame seeds (Til seeds)
For Bagel Dough
Step 1In a small bowl, combine the yeast, salt, honey along with 1/2 cup of warm water and set aside for proofing for 10 minutes.
Step 2In a bowl add all the flour, yeast and the remaining water and salt. Knead the flour water mixture until all the flour gathers into a mass of dough. At this stage add the butter and continue kneading for another 10 minutes until the mixture becomes smooth, elastic dough.
Step 3Cover the bowl with a moist cloth and allow it to rest and rise for about an two hours at room temperature.
Step 4The dough will have a rise and slightly collapsed look. Now roll it into a thick log. Cut into 6 even portions.Take a ball, roll it into a log.Press both ends. Bring them together and pinch it up and seal it. Place them over the tray. Now repeat this with the remaining ball. Cover everything with a damp cloth and let it rise for 30 to 40 mins.
Step 5Preheat the oven to 200 C. Dust a baking tray evenly with wheat flour and keep aside.
For Making the Caramel water and poaching the Bagels in them
Step 1While the bagels are proving, heat a large saucepan with 4 liters of water on high heat.
Step 2Stir in the sugar and allow it to melt completely.
Step 3Reduce the heat to medium and lightly caramelize the syrup to a golden color, this process takes a good 20 minutes.
Step 4Finally stir in the baking soda.
Step 5Spread out kitchen paper towels dusted with flour to place the poached bagels that we are about to prepare.
Step 6Uncover the dough portions and push your two thumbs through the centre of the each ball and manipulating it a little, to create a hole.
Step 7The hole should be roughly 2 inches in diameter. Repeat the same process with the rest of the balls.
Step 8Now drop bagel shaped dough individually into the simmering caramel water and allow them to simmer for 1 minute on each side.
Step 9This procedure is the secret to bagels having a slightly chewy crust, as the dough is enveloped in an invisible caramel coating.
Step 10Once poached, gently remove them with a slotted spoon to remove any excess water and place on a kitchen paper towel that is dusted with flour. This will absorb some excess water from the bagels.
Step 11Transfer the poached bagele to the floured baking tray. Sprinkle the poppy seeds or sesame seeds or rosemary evenly over each bagel pressing very gently so they stick.
Baking the Bagels
Step 1Place the tray into the oven. Bake the bagels for 15 to 20 minutes until it turns golden.
Step 2Allow them to cool down for at least half an hour before serving. Slice them them into half with a bread knife and serve the Whole Wheat Bagels toasted along with cream cheese.