Multigrain Bagels Recipes

MULTIGRAIN BAGELS

Steps:

• Combine warm water, yeast, and sugar in a bowl. Set aside until dissolved, about 5 minutes.
• Combine bread flour, whole wheat flour, rolled oats, vital wheat gluten, wheat germ, flaxseed meal, and sea salt in a large bowl. Stir in buttermilk. Add the yeast mixture and honey; stir until no dry spots remain. Cover bowl with plastic wrap and let dough rest 20 minutes.
• Turn dough onto a floured work surface. Knead about 7 minutes; it will be soft and slightly sticky. Add more flour if needed. Shape into a ball. Spray a mixing bowl with cooking spray. Place dough in the bowl and turn to coat. Cover with plastic wrap and let rise for 2 hours in warm, draft-free place.
• Preheat oven to 400 degrees F (200 degrees C). Line one 11x17-inch baking sheet with waxed paper, another with a flour sack towel, and 2 remaining sheets with parchment paper sprinkled with cornmeal.
• Combine 3 quarts water and brown sugar in a large pot; bring to a boil.
• Turn dough onto a floured surface; knead briefly. Cut dough in half; return 1 half to the bowl and cover. Form the other half into a cylinder. Cut into quarters and cut quarters in half, yielding 8 equal-sized pieces of dough. Shape dough pieces into balls. Repeat with remaining half of dough.
• Flatten a dough ball slightly; press index fingers through the center until they meet. Rotate fingers to stretch a hole about 1 3/4-inch in diameter. Set bagel on waxed paper-lined baking sheet. Repeat with remaining dough balls.
• Reduce heat to simmer under the sugar-water mixture. Boil 2 bagels at at time; cooking each for 30 seconds per side. Transfer boiled bagels to the towel-lined baking sheet to drain. Transfer bagels to the parchment paper-lined sheets.
• Mix egg white and 1 teaspoon cool water together in a small bowl; use mixture to brush tops of bagels.
• Bake in the preheated oven for 12 minutes. Flip bagels and continue baking until golden brown, about 13 minutes more.
• Transfer to a wire rack to cool.

CHOCOLATE MULTI GRAIN PROTEIN BAGELS

Steps:

• Start a large pot of water to almost boiling.
• Combine all ingredients and mix in mixer or knead for 8 minutes. Let dough raise until about double (about 15 to 20 minutes).
• Roll out dough into a rope and cut into 12 even pieces. Roll each piece into a ball and poke your finger through it. Twirl on your finger until the hole is about 1 1/2 inches in diameter. Place on cookie sheet and let rest about 5 to 8 minutes.
• Preheat oven to 385°F and turn water up to boil.
• When water is boiling drop about 4 bagels 1 at a time into the water for about 1 1/2 minutes turning each one about half way through. Place back on cookie sheet.
• When all bagels have been boiled, place them in the oven for about 25 to 30 minutes.
• Let them cool completely before putting them in storage bags.

WHOLE GRAIN BAGELS

Steps:

• Put oats into a food processor or blender and process for 1 minute.
• FOR ABM: put all ingredients into bread machine in the order listed and select dough cycle.
• FOR STAND MIXER:.
• Proof yeast (mix yeast, warm water, and honey together- let stand 5 minutes until foamy).
• Using the dough hook, mix in stand mixer with other ingredients on low speed until a ball forms around the dough hook and the sides of the bowl are clean. Adjust the setting to level 2, and allow the dough hook to knead for 2 minutes.
• Turn into a greased bowl and cover, let rise in a warm, draft-free place until doubled, about 90 minutes.
• BY HAND:.
• Proof yeast (mix yeast, warm water, and honey together- let stand 5 minutes until foamy).
• Combine all ingredients and stir with a wooden spoon until the dough begins to come together.
• Turn out onto a lightly floured surface and knead until all ingredients have come together.
• Knead an additional 8-10 minutes or until dough has become smooth and pliable.
• Turn into a greased bowl and cover, let rise in a warm, draft-free place until doubled, about 90 minutes.
• All methods:.
• When dough has completed it's rising (is doubled in size) or dough cycle is complete, set dough to rest on a lightly floured surface, and cut dough into 8 equal pieces. Roll each piece into a small ball and flatten.
• Poke a hole in the middle of each with your thumb. and twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole.
• Cover bagels with a clean cloth, and let rest for 10 minutes.
• While bagels are resting, bring 3 quarts of water to a hard boil in a large pot.
• Sprinkle an ungreased baking sheet with cornmeal (I usually use parchment paper and sprinkle the cornmeal over the top).
• Stir 3 tablespoons of molasses into the boiling water.
• Preheat oven to 375°F.
• Carefully transfer bagels to boiling water.
• Boil for 1 minute, turning half way through.
• Drain briefly on clean towel.
• Arrange boiled bagels on baking sheet.
• Glaze tops with egg white, and sprinkle with your choice of toppings- poppy seeds, sesame seeds, etc.
• Bake for 20 to 25 minutes, until well browned.
• After baking, bagels without toppings can be brushed with butter and sprinkled with cinnamon and sugar, brushed with garlic butter, etc.

MULTIGRAIN BAGELS

Steps:

• Combine warm water, yeast, and sugar in a bowl. Set aside until dissolved, about 5 minutes.
• Combine bread flour, whole wheat flour, rolled oats, vital wheat gluten, wheat germ, flaxseed meal, and sea salt in a large bowl. Stir in buttermilk. Add the yeast mixture and honey; stir until no dry spots remain. Cover bowl with plastic wrap and let dough rest 20 minutes.
• Turn dough onto a floured work surface. Knead about 7 minutes; it will be soft and slightly sticky. Add more flour if needed. Shape into a ball. Spray a mixing bowl with cooking spray. Place dough in the bowl and turn to coat. Cover with plastic wrap and let rise for 2 hours in warm, draft-free place.
• Preheat oven to 400 degrees F (200 degrees C). Line one 11x17-inch baking sheet with waxed paper, another with a flour sack towel, and 2 remaining sheets with parchment paper sprinkled with cornmeal.
• Combine 3 quarts water and brown sugar in a large pot; bring to a boil.
• Turn dough onto a floured surface; knead briefly. Cut dough in half; return 1 half to the bowl and cover. Form the other half into a cylinder. Cut into quarters and cut quarters in half, yielding 8 equal-sized pieces of dough. Shape dough pieces into balls. Repeat with remaining half of dough.
• Flatten a dough ball slightly; press index fingers through the center until they meet. Rotate fingers to stretch a hole about 1 3/4-inch in diameter. Set bagel on waxed paper-lined baking sheet. Repeat with remaining dough balls.
• Reduce heat to simmer under the sugar-water mixture. Boil 2 bagels at at time; cooking each for 30 seconds per side. Transfer boiled bagels to the towel-lined baking sheet to drain. Transfer bagels to the parchment paper-lined sheets.
• Mix egg white and 1 teaspoon cool water together in a small bowl; use mixture to brush tops of bagels.
• Bake in the preheated oven for 12 minutes. Flip bagels and continue baking until golden brown, about 13 minutes more.
• Transfer to a wire rack to cool.