Author: Cookie Madness
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
First-time bagel-maker? Fret not. Bagels are easier to make than one would think, cross our hearts. The combination of white whole wheat, dark rye, and whole spelt flours yields a hearty yet tender and, of course, traditionally chewy bagel packed with nutrition. These are very lightly sweetened with apple juice, cinnamon, and raisins.
- 1 scant cup (220 ml) apple juice, lukewarm
- 2 teaspoons Sucanat (I used brown sugar)
- 4 teaspoons active dry yeast
- 240 g (2 cups) white whole wheat flour
- 60 g (1⁄2 cup) dark rye flour
- 70 g (1⁄2 cup) whole spelt flour
- 2 teaspoons ground cinnamon
- 1 teaspoon fine sea salt
- 2 tablespoons (30 ml) neutral-flavored oil
- 60 g (1⁄4 cup plus 2 tablespoons) raisins
- 8 cups (2 L) water
- 55 g (1⁄4 cup) baking soda
- Combine the juice, Sucanat, and yeast in a bowl. Let sit for 5 minutes for the yeast to activate.
- Combine the flours, cinnamon, and salt in the bowl of a stand mixer fitted with a dough hook. Add the oil, raisins, and yeast mixture on top of the dry ingredients. Knead for 6 minutes, adding extra whole wheat flour, 1 tablespoon (8 g) at a time, if the dough is too wet. The dough should be smooth and pliable. Alternatively, you can stir the ingredients, transfer the dough to a lightly floured surface, knead for about 8 minutes, until the dough is smooth and pliable, adding extra whole wheat flour, 1 tablespoon (8 g) at a time, if the dough is too wet. Shape into a ball.
- Place in a bowl, cover tightly with plastic wrap, and let rise in a warm place until doubled in size, 1 to 11⁄2 hours.
- Line a baking sheet with parchment paper or a silicone baking mat. Punch down the dough. Divide it into 6 equal portions and roll into circles. If the dough retracts when you try to shape it, give it 5 minutes to rest until it cooperates. Use your thumb to puncture a 1-inch (2.5 cm) hole in the center. Place on the prepared baking sheet.
- Bring the water and baking soda to a boil in a large saucepan. Preheat the oven to 400°F (200°C, or gas mark 6). Lower the heat of the boiling water to a gentle boil. Add 2 bagels at a time and simmer for 1 minute, flipping each bagel halfway through. Scoop out the bagels with a slotted spoon. Place on the prepared baking sheet.
- Repeat until all the bagels have been boiled.
- Transfer to the oven and bake for 14 minutes, or until the bagels are a deep golden brown and sound hollow when the bottom is tapped. Let cool on a wire rack.
Recipe from Whole Grain Vegan Baking courtesy of Fairwinds Press.
I used sugar instead of Sucanat and made 8 bagels instead of 6. The recipe mentioned adding extra flour in addition to what is called for in the ingredient list. This will vary, but I did have to add several extra tablespoons of flour.
Recipe by Cookie Madness at http://www.cookiemadness.net/2013/05/cinnamon-raisin-rye-bagels-from-whole-grain-vegan-baking/