Whole Wheat Garlic Bagels
At this point my love for garlic is equivalent to my love for making bagels. For this recipe, it' follows my basic recipe but I substituted the sugar for honey and the flour for whole wheat. Any time you can make your own bagels, DO IT! Such a huge difference, super fresh and also a money saver.
You can top these with almost anything. I chose Poppy Seed because I love the color. Even after baking them they don't lose it. Sometimes with certain toppings, such as minced onion, they get dark in color, still tastes good though. So use whatever you like! Or have on hand.
Lovely, aren't they?
1 packet instant dry yeast (2 1/4 tsp)
1 Tbs honey (or white sugar)
1 1/3 c very warm water (not hot)
1 heaping tablespoon of garlic powder
2 c whole wheat flour
1 1/2 c bread flour
1/2 tsp kosher salt
In a stand mxer combine, yeast, honey/sugar and warm water, let stand for 10 minutes.
With a dough hook attachment, add in the flours and salt.
Mix on medium speed until combined, if the dough is chunky and not combining add a little bit of really warm water until it comes together to form a ball.
Cover with plastic wrap and let rise for an hour. Or longer.
When ready, get a large pot of water boiling and preheat oven to 425 degrees.
Take your dough and cut into 8 equal pieces.
With each piece form into a smooth ball and poke a hole through the middle, stretching and forming into a bagel shape. (Make sure the hole is at least an inch or it will bake, expanding and you won't have a hole anymore)
Drop 4 of the bagels in the boiling water, cooking on each side for about 40 seconds.
Place on a large baking sheet, lined with parchment paper, IMMEDIATELY sprinkling with your topping of choice. Make sure to season right away so that it will stick!
Bake for 15 minutes until golden brown.
Eat right away!! The best, most freshest bagel, you'll have. Homemade right out of the oven!
Or make a sandwich like I did :)