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Ingredients
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½ cup warm water (105 degrees F/41 degrees C)
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2 (.25 ounce) packages active dry yeast
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½ teaspoon white sugar
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4 cups whole wheat flour
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2 cups bread flour
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1 cup rolled oats
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¼ cup vital wheat gluten
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¼ cup wheat germ
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¼ cup organic flaxseed meal
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1 tablespoon sea salt
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3 cups buttermilk
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⅓ cup orange blossom honey
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cooking spray
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3 quarts water
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1 ½ tablespoons brown sugar
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1 tablespoon cornmeal, or as needed
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1 egg white
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1 teaspoon cool water
Directions
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Combine warm water, yeast, and sugar in a bowl. Set aside until dissolved, about 5 minutes.
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Combine bread flour, whole wheat flour, rolled oats, vital wheat gluten, wheat germ, flaxseed meal, and sea salt in a large bowl. Stir in buttermilk. Add the yeast mixture and honey; stir until no dry spots remain. Cover bowl with plastic wrap and let dough rest 20 minutes.
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Turn dough onto a floured work surface. Knead about 7 minutes; it will be soft and slightly sticky. Add more flour if needed. Shape into a ball. Spray a mixing bowl with cooking spray. Place dough in the bowl and turn to coat. Cover with plastic wrap and let rise for 2 hours in warm, draft-free place.
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Preheat oven to 400 degrees F (200 degrees C). Line one 11x17-inch baking sheet with waxed paper, another with a flour sack towel, and 2 remaining sheets with parchment paper sprinkled with cornmeal.
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Combine 3 quarts water and brown sugar in a large pot; bring to a boil.
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Turn dough onto a floured surface; knead briefly. Cut dough in half; return 1 half to the bowl and cover. Form the other half into a cylinder. Cut into quarters and cut quarters in half, yielding 8 equal-sized pieces of dough. Shape dough pieces into balls. Repeat with remaining half of dough.
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Flatten a dough ball slightly; press index fingers through the center until they meet. Rotate fingers to stretch a hole about 1 3/4-inch in diameter. Set bagel on waxed paper-lined baking sheet. Repeat with remaining dough balls.
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Reduce heat to simmer under the sugar-water mixture. Boil 2 bagels at at time; cooking each for 30 seconds per side. Transfer boiled bagels to the towel-lined baking sheet to drain. Transfer bagels to the parchment paper-lined sheets.
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Mix egg white and 1 teaspoon cool water together in a small bowl; use mixture to brush tops of bagels.
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Bake in the preheated oven for 12 minutes. Flip bagels and continue baking until golden brown, about 13 minutes more.
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Transfer to a wire rack to cool.
Cook's Notes:
You will need four 11x17-inch baking sheets for this recipe.
Flipping the bagels over after baking for 12 minutes prevents the bottoms from becoming too heavily crusted.
Nutrition Facts (per serving)
258 | Calories |
3g | Fat |
50g | Carbs |
11g | Protein |
Nutrition Facts | |
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Servings Per Recipe 16 | |
Calories 258 | |
% Daily Value * | |
Total Fat 3g | 3% |
Saturated Fat 1g | 3% |
Cholesterol 2mg | 1% |
Sodium 391mg | 17% |
Total Carbohydrate 50g | 18% |
Dietary Fiber 6g | 20% |
Total Sugars 10g | |
Protein 11g | 22% |
Vitamin C 1mg | 1% |
Calcium 82mg | 6% |
Iron 7mg | 37% |
Potassium 289mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.