Wholewheat bagels

bread
Wholewheat bagels

Ingredients

makes 9
  • 400g strong wholemeal bread flour
  • 100g strong white bread flour
  • 7g instant yeast
  • 9g sea salt
  • 50g plant butter, melted
  • 1 tbsp soft brown sugar
  • 300ml warm water
  • 1 tbsp bicarbonate of soda
  • 2L water
  • 4 tbsp sesame seeds
  • 1 tbsp vegetable oil for brushing

Directions

Cooking mode
  1. In a large bowl, combine the flours, yeast and salt.
  2. In a measuring jug, stir together the melted butter, sugar and water. Add to the dry ingredients and mix until the dough comes together.
  3. Tip the dough onto a lightly floured surface and knead for 10 minutes.
  4. Lightly grease the bowl with some oil. Place the dough back in the bowl, cover with a damp tea towel and leave to rise until doubled in size, about 2 hours.
  5. Knock back the dough by gently kneading a few times to get the air out. Prepare 2 baking trays. Cut the dough into 9 even pieces using kitchen scales. Roll each piece into a ball and place on the trays, leaving space between each.
  6. Cover with a tea towel and leave to prove until doubled in size again, 1–2 hours.
  7. Preheat the oven to 200°C and fill a large saucepan with water.
  8. Bring the pan to the boil, then lower the heat to gently simmering and stir in the bicarbonate of soda; this will give the bagels a darker crust. Use a floured finger to push a hole through the centre of each dough ball, and stretch the hole by gently swirling the bagel around on your finger, then put it in the pan. Poach 2 bagels at a time, for 30 seconds then turn over and poach for another 30 seconds. Use a slotted spoon to return the bagels to the baking trays. Poach all the bagels, keeping the water at a gentle simmer.
  9. Brush the bagels with oil and sprinkle with some seeds. Bake for 15 minutes until brown and crisp. Transfer to a cooling rack. Enjoy toasted with your favourite filling.
Baker Beanie Author

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