Bagels are notoriously known for their difficulty and wholemeal flour requires a bit more love and care than a white bread flour. Wholemeal flour contains meal, which means that the dough needs more time to develop, therefore longer kneading and time to rest. All this combined with honey makes this a very hard dough to knead. If you haven't got a stand mixer be prepared for some hard work.
Ingredients: (12 Bagels)
- 1 Tbsp Honey
- 400ml Lukewarm Water
- 200g Strong White Bread Flour
- 600g Strong Wholemeal Flour
- 7g Fast Action Dried Yeast
- 2Tsp Salt
- Vegetable Oil
- 1 Tbsp Bicarbonate Soda
- 4Tbsp Mixed Seeds
- Sift the flour, yeast and salt into the bowl of a stand mixer (or large mixing bowl). Make a well in the centre and stir in the water and honey. Mix with a wooden spoon until it forms a rough dough, tip the rough dough onto a floured work surface and knead for 25 minutes. (If using a stand mixer add the dough hook and work on a medium speed for 10 minutes until the dough is smooth and stretchy.
- Put the dough in a large, oiled bowl, cover with a tea towel and leave to rise in a warm place for 30 minutes until its noticeably increased in size.
- After the 30 minutes flour the fingers of one hand and slide your fingertips between the bowl and the dough and fold the dough in half. Turn the bowl a quarter turn and repeat until all the air has been removed. Cover the bowl again and rest for another 30 minutes.
- Repeat step 3 once more, but this time rest for 1 hour.
- The dough should now e noticeably smoother. Line 2 baking sheets with lightly oiled non-stick baking paper and divide the dough into 12 pieces, about 100g each.
- To shape the bagels, take a piece of dough, flatten it into a rough flat circle, then bring the edges into the centre of the dough, so the top forms a smooth dome.
- Put the dough, dome-side up, seam side down on a floured work surface and cup your hand loosely over it. Make small circles with your hand, gently shaping the dough into a round, flattish ball.
- Using a finger (or the handle of a wooden spoon), poke a hole into the centre of the dough, then gently stretch it out until the hole is about 4cm in diameter.
- Meanwhile heat the oven to 240°C/220°C fan/gas9. Bring a very large, deep sauté pan or saucepan of water to the boil, turn down the heat so the water is just simmering, then stir in the bicarbonate of soda.
- Use a slotted spoon to gently lower the bagels, in batches, into the water. Cook for 1 minute on each side, then lift from the water and put, rounderside up, back onto the baking sheets. While the bagels are still warm and wet from boiling sprinkle with seeds.
- Bake for 8 minutes, then turn the oven to 210°C/190°C fan/gas 6½ and bake for 8 minutes until golden. Remove from the oven, set aside and leave to cool before eating.