Whole Wheat Bagels
|All purpose flour||3 Cup (48 tbs)|
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Warm water||1 1⁄2 Cup (24 tbs) (110Â°)|
|Whole wheat flour||1 1⁄4 Cup (20 tbs)|
In large mixer bowl combine 1 1/2 cups of the all-purpose flour and the yeast.
Combine water, sugar, and salt.
Add to dry mixture.
Beat at low speed with electric mixer for 1/2 minute, scraping bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in the whole wheat flour and enough remaining all-purpose flour to make a moderately stiff dough.
Turn out on a lightly floured surface and knead till smooth (8 to 10 minutes).
Cover; let rest 15 minutes.
Cut into 12 portions; shape each portion into a smooth ball.
Punch a hole in center of each with a floured finger.
Pull gently to enlarge hole, working each bagel into uniform shape.
Cover; let rise 20 minutes.
In large kettle, combine 1 gallon water and 1 tablespoon sugar; bring to boiling.
Reduce heat to simmering; cook 4 or 5 bagels at a time for 7 minutes, turning once.
Place on greased baking sheet.
Bake at 375° for 30 to 35 minutes.
Remove from baking sheet; cool.