Here is a recipe for wholemeal bagels. I've been experimenting with different types of flour in my baking recently and love how these turned out. I also used molasses in mine which gave the flavour a little more depth and sweetness but if you have access to malt syrup that is the more traditional option. Anyway hope you enjoy!
- 42 g malt syrup or molasses
- 7 g yeast
- 20 g salt
- 510 g water
- 910 g wholemeal flour
- 1% baking soda solution is ideal. So for 1.5 L of water I used 15g baking soda. Then just add in about a tablespoon of molasses or malt syrup.
- Add yeast, warm water and molasses to stand mixer bowl. Stir and leave to rest 10 minutes.
- To water mixture, add in flour and salt and knead in your stand mixer with the dough hook attachment for 7-10 minutes until dough is firm and smooth.
- Set dough aside in a lightly greased bowl and cover with cling film. Leave to double in size for 1-1.5 hours.
- While dough is rising, make your bagel seasoning. I mixed poppy seeds, black sesame, white sesame, flakey salt and garlic powder together.
- Once bagel dough has doubled in size, separate the dough into 120 g pieces. Form into boules using your hand as a claw and pulling the dough inwards on itself to create smooth little balls.
- Then use your thumbs to pop a nice whole through the centre. Video demonstrates. Place the shaped bagels onto a greased silpat or parchment lined baking tray, cover and leave to rise again for another 30 minutes.
- To make the water solution a 1% baking soda solution is ideal. So for 1.5 L of water I used 15g baking soda. Then just add in about a tablespoon of molasses or malt syrup.
- Once bagels are finished proving, get the water solution boiling and place your bagels. Boil bagels for 1-2 minutes then remove with slotted spatula and place on line baking tray. While still wet, top the bagels with your seasoning mix.