SUNDAY BRUNCH—WHOLE WHEAT EVERYTHING BAGELS

 

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One of the drawbacks of living in Central Florida is the bread. By our personal standards, good bread should have a certain amount of texture and a crispy crust, not to mention taste. The ideal bread to most Floridians is lily white, and soft all over, like Parker House rolls or Hawaiian bread. This makes for a bagel wasteland. When we first arrived, we made do with Costco bagels, which are semi-okay toasted. Then we discovered an oasis nearby called “A Roll With a Hole.” That lasted about a year before going out of business. On one of our forays to Clearwater Beach, by accident, we discovered Clearwater Bagels, which are among the best bagels we have ever had, so we stocked up our freezer whenever we were in that area of Florida. The problem was that it was an hour’s drive away. Then we found a Brooklyn Bagel store in The Villages, when visiting my sister, but that is also an hour away. Both stores close early, so we needed to be passing through at the correct time. Jessica, our daughter, was kind enough to pack in her carry-on, and bring us wonderful bagels from New Jersey when she was flying here for a vacation. So you can see that we are living in a bagel wasteland. 

One day, when we were desperate, we decided to try baking our own. Saul and I discovered that the most difficult part of this process was shaping the bagels by poking holes in the center with our thumbs and stretching them. He tried a few making ropes and melding the ends together, but that experiment was a flop. This recipe comes from a blog called “Tastes of Lizzy T.” Now that we are in self-isolation, I am running out of bread and plan on making some more delicious bagels. They take less time and effort than driving for over an hour. I only hope I will be able to get more whole wheat flour and yeast when I run out.

Whole Wheat Everything Bagels

(makes 8 large, 10 medium, or 12-14 mini bagels)

• 1 pkg. or 2-1/4 tsp. active dry yeast
• 3 Tbsp. unsulphured molasses, divided
• 2 tsp. kosher salt
• 2 cups whole wheat flour
• 1-1/2 cups all-purpose flour
• 1-1/2 cups lukewarm water
• aquafaba (the liquid from a can of chickpeas) for brushing the surface
• 1 large, shallow pot of boiling water
• 2 tsp. baking soda
• non-stick cooking spray
• Everything Bagel sprinkles (from Trader Joe‘s or Costco), optional

In a stand mixer fitted with a dough hook, combine yeast with lukewarm water. Let the yeast proof for 5 minutes until it dissolves and is foamy.

Add in both types of flour, 2 Tbsp. molasses and salt and begin mixing with the dough hook. Knead the dough this way for 5 minutes. Alternatively, if you do not have a stand mixer, you can knead the dough vigorously by hand on a lightly floured surface for at least 10 minutes.

Once the dough has been kneaded, place in a large bowl that has been sprayed very lightly with non-stick cooking spray.

Cover bowl with plastic wrap or a linen kitchen towel and allow to rise in a warm place for 1-1/2 hours or until the dough has doubled in size.

Preheat the oven to 425°F. and line two baking sheets with parchment paper or a silpat (silicone non-stick mat).

Once the dough has risen, punch it down to release the air and drop it out onto a lightly floured surface. Depending on what size bagels you desire, cut the dough into equal portions.

Collect the edges of each individual piece of dough, tucking them underneath the piece, and form each one into a ball. Once you have shaped all the dough into balls, use your thumb to punch a hole through the center. Use your fingers to gently stretch the ring to the desired size. Set each one on one of the prepared baking sheets as you finish.

When all have been completed, let the bagels rest for 15 minutes in a warm place. They will begin to rise again.

Bring a large, shallow pot of water to a rolling boil and add the baking soda and 1 Tbsp molasses. Place 3 to 4 bagels into the boiling water at a time. Boil for 90 seconds on one side, flip the bagel and boil for another 90 seconds on the other side. Remove from the water with a strainer or large slotted spoon.

Place the boiled bagels on the second prepared baking sheet as you remove them. Brush them with the aquafaba and sprinkle with your desired topping or leave them plain.

Bake for 20 minutes or until golden brown.

Allow to cool for at least 10 minutes before serving.

If you wish to freeze your bagels, allow them to cool completely before placing them in a sealable freezer bag.