Good Morning! Bagels

You know what I hate about store bought bagels? How flipping huge they are. It’s like trying to eat a half of a loaf of bread in one sitting. I always end up tearing them in half. Also, I like soft, chewy bagels, and wanted them in whole wheat, which we all know is hard to find commercially. Couple that with wanting to only eat things I can pronounce, I set out to find a bagel recipe. Let me tell you, I’ve found it. Now, I know, it probably seems like bagels are hard. But they’re not. They’re as easy as making bread and then sticking your finger in it to make a hole in the middle. The result is a chewy, yummy tasting, whole wheat bagel you can actually eat all of!  

So let’s do it! 

Cost of 12 bagels: $1.39 (11.5¢ per bagel)

 

 

 

Prep Time	Cook Time	Ready In
35 min	16 minutes	51 mintues

Servings	Calories	Fat	Carbs	Protein
12	179	5	30	6

 

What you’ll need:

• 1 teaspoon instant yeast
• 1 1/4 cups warm milk (110 to 115 degrees F)
• 1/4 cup butter, softened
• 2 tablespoons sugar (I used Stevia, you can also use something like Sugar in the Raw.)
• 1 teaspoon salt
• 1 egg yolk
• 3 3/4 cups all-purpose whole white wheat flour

 

 

  

What you’ll do:

1. In a mixing bowl, dissolve yeast in warm milk. Add the butter, sugar, salt and beaten egg yolk; mix well.
2. Stir in flour until a shaggy dough forms.  Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
3. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
4. Punch dough down. Shape into 12 balls.
5. Push thumb through centers to form a 1-in. hole. Place on a floured surface. Cover and let rest for 10 minutes.
6. In a large saucepan, bring water to a boil. Drop bagels, one at a time, into boiling water.
7. When bagels float to the surface, remove with a slotted spoon and place 2 in. apart on greased baking sheets.
8. Bake at 400º  for16 minutes for chewy and 20 minutes for a bit more hard bagels.  
9. Remove from pans to wire racks to cool.