BAGELS /WHOLE WHEAT

Homemade Whole Wheat Bagels
by Kaitlyn McFadden
makes 8 regular sized bagels
Ingredients:
1 1/2 cups of warm water
1 tbsp brown sugar
1 tbsp dry active yeast
1 tablespoon canola oil
1 tsp salt *optional (I always omit)
4 - 5 cups whole wheat flour. Bread is best but I used Bobs Red Mill Organic Whole Wheat All Purpose Flour with excellent results
Large pot of water
1 tbsp brown sugar
1 tsp of baking soda
Add the warm water, 1 tbsp brown sugar and yeast to a large bowl or stand mixer. Let sit until the mixture is frothy.
Add the oil and optional salt and mix. Add the flour cup by cup until the mixture forms a ball. Only add flour if needed; dough should be smooth, not sticky and elastic but not too soft. The dough should be firmer and harder to knead than say a traditional sandwich bread. My dough was so firm that I let it rest for 5 minute intervals while kneading to allow the gluten to relax a bit. Knead for approximately 15 minutes.
Form into a ball and place in an oiled bowl. Cover and let rest in a warm place until doubled.
Preheat oven to 450F.
Punch down the dough and divide into eight pieces. Form the pieces into balls pulling the dough tightly around and pinching it at the bottom to seal. Let rest 2 minutes then form into bagels by poking your thumb through the middle and using your fingers to stretch out the hole in the middle to approximately 2 inches in diameter. They will puff up so the hole needs to be big enough to accommodate for that.
Cover and let rest for 15 minutes. While those are resting boil the pot of water and add the tbsp of brown sugar. When the bagels are puffed up a bit more after resting and ready to be boiled add the tsp of baking soda to the pot of boiling water. Add the bagels to the water in batches. Boil for 30 seconds then flip and boil for 30 seconds more. Remove with a slotted spoon and place on a baking sheet lined with parchment or a silpat. Sprinkle with desired toppings.
Place in oven and immediately turn the oven down to 425F. Bake for 17-20 minutes. Flipping them over for the last minute of baking.
Enjoy fresh out of the oven. Freeze any bagels you don't eat that day to retain their freshness
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/04/bagels-whole-wheat.html

EASY WHOLE WHEAT BAGELS
Submitted by: BKATHERINEH

 1 cup warm water

3 cups whole wheat flour
1 1/2 tbsp sugar
1 1/2 teaspoon salt
1 1/2 teaspoon yeast

For Bread Machine:
Place all ingredients in bread machine and set for normal white vegan bread. Let the machine knead once and then turn off the machine and set a timer for 20 minutes. When time is up remove dough and cut into eight equal peices. Roll each piece into a rope about 1 inch thick, wet ends and stick together. Put all bagels on a greased cookie sheet, cover and let rest for 15 minutes in a warm place. Fill a wok (or whatever you use) with about three inches of water. Place two tblsp of vegan sugar in this water and bring to a boil. After the bagels rise for the fifteen minutes add them to the boiling water for 1 minute turning them as they boil. Drain and place on the greased cookie sheet again ( sprinkle with toasted sesame seeds if you like). Bake at 550 for 15 minutes or until desired browning occures.
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/04/bagels-whole-wheat.html

For the bread-machine-free:
mix 1/2 cup water [slightly warm], sugar, salt and yeast, let sit for 10+ min.mix wet ingredients with dry, forming a dough immediately make the bagels, don't let the dough rest (point: it rises as a bagel so you're not squishing the air out when you cut and roll dough into bagels)
let raw bagels sit for about 45 min.
Boil bagels for 2-3 minutes.
dip half of the bagel in a bowl of corn meal.
set on pan, let rest for another 45 min
cook at 475 F for 10 minutes, or until golden brown.* SparkPeople user BKATHERINEH.
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/04/bagels-whole-wheat.html