Homemade Whole Wheat Bagels

In our family's quest for optimal health, nutritious food is a key component.  We have embraced using most whole foods long ago, but have been hesitant or even resistant to incorporate others.  Sugar and flour are two foods with which we have experimented using many alternate forms, some of which we enjoy and some of which we do not. 

In this recipe, I have substituted evaporated palm sugar for white sugar.  Evaporated palm sugar is a pure and simple cane sugar alternative that is produced from the nectar of the coconut palm blossoms.  It is ground into a fine crystal and its appearance is remarkably close to cane sugar with the exception of its blond coloring and slightly larger crystals.  It is equally substituted for white sugar, but has more health benefits than white sugar since it is nutrient-rich, unrefined, and has a low-glycemic index. 

In addition, the original recipe called for all-purpose flour which I have substituted with 1/2 whole-wheat flour and 1/2 spelt flour.  Using all whole-wheat flour produces too heavy of an end product and does not rise well if used alone; therefore I mixed equal part spelt flour into the whole-wheat flour.  You may substitute in a different flour for the splet flour if you prefer.


INGREDIENTS:

2 cups warm water, between 110-115 degrees F
2 (1/4 ounce) packets active dry yeast
3 tablespoons evaporated palm sugar
2 3/4 cups whole wheat flour
2 3/4 cups spelt flour
2 teaspoons salt
1 teaspoon oil
2 tablespoons toasted sesame seeds (optional)
2 tablespoons poppy seeds (optional)

DIRECTIONS:
1.  Combine water, sugar, and yeast in mixing bowl of an upright mixer fitted with dough hook.  Allow yeast to proof for 5 minutes.  If you are new to using yeast and would like more information, see "Let's Talk About Yeast". 

2.  Stir together whole-wheat flour and spelt flour in medium bowl.  Gradually add 4 cups of the flour mixture and 2 teaspoons salt to the yeast-water and mix on low speed until the dough comes together.

3.  Add 1 1/2 cups additional flour to the mixture, 1/2 cup at a time, using hands or wooden spoon.  Remove dough from mixing bowl and place on lightly flour work surface.  Knead for 5-8 minutes, or until smooth and no longer sticky.  Dough will be stiff and heavier & thicker than regular yeast bread dough.

4.  Grease a large bowl with 1 teaspoon oil.  Place dough in bowl, turn to coat with oil, cover with clean cloth, and place in a warm, draft-free location for 1 hour, or until dough has doubled in size.

5.  Remove dough from bowl and punch down.  Divide into 12 equal balls and place on a lightly greased cookie sheet.  Cover cookie sheet with warm wet towel to avoid drying while working with dough balls.  Roll each ball between palms of hands to form log approximately 6-inches in length.  Join ends together, leaving whole in center, and work dough ends together to form cohesive ring; return to cookie sheet.  Repeat with all remaining dough balls.  Cover with clean cloth and let rest until risen, but not doubled, in a draft-free spot, 20-30 minutes.

6.  Preheat oven to 400 degrees F.  In large pot, bring 12 cups of water and remaining tablespoon sugar to a boil.  Add bagels, 3-4 at a time, to the water and boil for 30-60 seconds. Flip onto lightly greased baking sheet.  Add any optional toppings if desired.

7.  Bake for approximately 25 minutes or until bagels are golden and tops are browned.  Remove from oven and allow to cool on wire rack.

Recipe adapted from Emeril Lagasse at Foodnetwork.com

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This recipe is linked to Monday Mania 32nd edition at Healthy Home Economist.