This recipe is oh so delicious. When the kids were young, bagel making day was an event. We usually made garlic and onion or maybe plain ones. Now I am really into whole grains and this recipe gives you a nice small bagel – not an oversized one. But it is light and tasty and can be a breakfast, lunch or dinner- depending on how you want to dress it up.
You can use leftover coffee instead of water in the first step. Just heat it to a nice warm, not hot temperature first.
1 1/4 cup water (or leftover coffee)
1 cup wheat flour (I used white wheat)
4 tsp. active dry yeast
Stir together and let sit for 15 minutes to see some yeast action. Keep in a warm place (here that would be outside in the sun) and watch for bubbles.
Add 1/2 cup molasses
1 cup dark rye flour
1/3 cup dark cocoa (unsweetened)
2 T. caraway seeds
1 T oil
1.5 tsp salt
1.25 cups white flour (or white wheat)
Knead 10 minutes or use mixer with dough hook about same amount of time. The flour measures were exact- but if you need more add a couple tablespoons at a time until it pulls cleanly from the bowl.
Cover with a clean towel and let rise about an hour in a warm place. Cut dough into 12 pieces and pushing thumbs through, make a hole in the center. Shape them and sit on a cookie sheet while water boils. Bring large pot of water to a boil and drop in 4 at a time. Heat oven to 425. Butter or grease the cookie sheet. Boil each side 45 seconds to one minute. They puff up more. Use a slotted spoon and place on the greased pan.
Baking took me 8 minutes- may take 10 or 12 depending on your oven- keep a close eye. Once you have browning on the bottoms- pull them out and try to let them cool a bit before trying them. Great as turkey sandwich, with cream cheese or peanut butter.