Bread Machine Whole Wheat Bagels- Regular Size Batch
Submitted by kelly28
Whole wheat bagels using a bread machine for the dough, then shaped by hand, boiled, and baked. Includes tips for bagel sticks and homemade bagel chips.
YIELD
5 bagelsPREP
60 minCOOK
30 minREADY
90 minYour bread machine handles the kneading here, turning whole wheat and bread flour into a chewy dough in about 20 minutes. After that, you shape, boil, and bake these bagels the traditional way.
The secret ingredient is vital wheat gluten added to the flour. It gives whole wheat bagels the dense, chewy bite that white-flour versions get naturally. Without it, whole wheat dough tends to come out crumbly instead of springy.
After shaping, let the bagels rise until they pass the “drop test": pinch off a small piece of dough before shaping and set it aside. When that test piece floats immediately in boiling water, your bagels are ready to boil. This old baker’s trick takes the guesswork out of proofing.
Boil each bagel about half a minute per side. That quick dip gelatinizes the outside starch and creates the signature tight, shiny crust that separates a real bagel from a round roll.
Pro Tips
- Remove dough from the bread machine after the first knead only, not after a full cycle
- Stretch the hole wider than you think you need since it shrinks during boiling and baking
- Sprinkle cornmeal on the baking sheet to prevent sticking and add a bit of texture to the bottom
- A quick spray of nonstick cooking spray works as an egg wash substitute for seed adhesion
Variations
- Shape into bagel sticks, roll in a sesame-poppy-garlic seed mix, then rise, boil, and bake
- Slice leftover bagels thin, brush with butter, and bake into crispy bagel chips
- Use all bread flour instead of the whole wheat blend for a lighter, chewier bagel
Ingredients
Directions
- Insert ingredients in bread machine according to Remove the dough from the machine after the first knead - approximately 20 to 30 minutes.
- Place dough on a floured surface. Divide into 5 parts. Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
- While bagels rise, bring three quarts of water and one Drop test dough (see hints below).
- Using a slotted spoon, drop 2 to 3 bagels into rapidly boiling water. Boil on each side for ½ minutes. Remove and cool on rack 1 minute, brush with egg and sprinkle with sesame or poppy seeds, if desired.
- Bake at 400 on a baking sheet sprinkled with cornmeal, until golded, approximately 15 minutes. ** Bagel Success Hints ** When forming the bagels, set aside two ¼ inch balls of dough. When the bagels have doubled in size, drop the test dough into boiling water. The dough should pop to the top right away. When this happens, it is time to boil the bagels. ** A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash. ** To make bagel sticks, cut bagel before rising and lay out in a straight line . Roll sticks in a combination of sesame and poppy seeds with a pinch of garl ic powder. Let sticks rise, boil, and bake as described in the above direction s. ** To make bagel chips, slice leftover bagels horizontally into thin slices. Brush with butter or margarine on one side. Lay (butter side up) on an ungreased cookie sheet and bake at 325 for 12 to 15 minutes until golden brown and crisp.
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