4 tsp. active dry yeast
2 cups warm water, divided
2 Tbsp. melted butter
1 Tbsp. salt
3 cups wheat flour
2 1/2 cups bread flour, plus extra as needed
2 Tbsp. vital wheat gluten
1 Tbsp. baking soda
1 egg, beaten with water until foamy
Optional toppings: sesame seeds, poppy seeds, caraway seeds, coarse sea salt, minced garlic or onion, or a combination
In a bowl sprinkle the yeast over 1/2 cup of the warm water and stir to dissolve. Let stand 10 minutes until foamy.
In a heavy duty mixer fitted with the paddle attachment, combine the remaining water, the butter, salt, 2 cups of the wheat flour and the gluten. Beat 1 minute. Add yeast mixture and 1 cup of the flour. Beat 1 minute. Beat in the remaining flour, 1/2 cup at a time, until the dough pulls away from the bowl sides.
Switch to the dough hook. Knead on low speed, adding flour 1 Tbsp. at a time if the dough sticks, about 6 minutes. Cover the bowl loosely and let rise until doubled, about 1 hour.
Grease 2 baking sheets. Turn the dough onto a lightly floured board and divide into 4 portions. Divide each portion into 3 pieces. Shape each piece into a smooth, round ball. Flatten the ball with your palm.
Poke a hole in the center and roll your finger inside the hole to make it larger, until about 1 inch in diameter.
Place on prepared baking sheets, spacing the bagels about 2 inches apart. Let rise until puffy, about 30 minutes.
While the bagels are rising, prepare the water bath. In a large, wide pot, bring 4-6 quarts of water to a boil over high heat. Add the baking soda and reduce the heat to medium to maintain a gentle boil. Preheat the oven to 425.
Gently lower 3 or 4 bagels into the water (use a skimmer if you have one). After they rise to the top, turn each bagel and boil for 2 minutes on the opposite side.
Transfer to a dry kitchen towel to drain, then return to prepared baking sheets. Brush with egg mixture and sprinkle on desired toppings. Bake until deep golden brown, 16-20 minutes.
Makes 1 dozen large bagels.
I make my own cream cheese and whey using the Nourishing Traditions recipe (step by step directions from Katie @ Kitchen Stewardship can be found here). This cream cheese is good, but a little tart for my family when eaten plain on top of bagels. To sweeten it up, we use this recipe below.
Sweet Cream Cheese Spread
1 cup cream cheese (yogurt cheese)
1 1/2 Tbsp. raw honey
1 tsp. cinnamon
1 tsp. nutmeg
chopped dried fruit (optional)
Mix all together and spread on a warm toasted bagel.
This post is part of Real Food Wednesdays at Cheeseslave.