Bran Bagels
These are slightly sweet with a good bran flavor. Each bagel weighs a little less than 2 oz, so they are on the small side.
Servings 12 bagels
Calories 160kcal
Cost 5
Equipment
- 1 saucepan or skillet
Ingredients
- 2 ¼ teaspoons active dry yeast
- 1 cup warm water, divided use.
- 4 tablespoons butter
- 2 tablespoons sugar
- 2 teaspoons kosher salt
- 1 large egg
- 1 ½ cups All Bran or Bran Buds cereal
- 2 ½ cups all-purpose or bread flour (330 grams or as needed)
- sesame seeds (optional)
Boiling Liquid
- 1 ½ quarts water
- 1 tablespoon honey (optional)
Instructions
- Put ¼ cup warm water in a small bowl. Add yeast and stir to dissolve. Let proof for about 5 to 10 minutes.
- Bring remaining ¾ cup of water to a boil in a small saucepan. Remove from heat and pour the water into a stand mixer bowl. Add the butter and stir until it melts, then add the sugar and salt.
- Add the egg and cereal and stir well to soften the cereal. Add 2 cups (240 grams) of the flour and the proofed yeast and stir to form a dough. Keep remaining ½ cup of flour on hand to add later as kneaded
- At this point you can knead by hand and remaining flour as needed or use the dough hook on a stand mixer.
- Put mixing bowl on the stand and begin kneading. If using the stand mixer, you'll probably need another ¼ cup (40 grams) or so of flour. Knead with the hook for about 5 to 7 minutes, adding flour as needed, until dough is smooth and elastic.
- Shape the dough into a ball, place it in a very lightly greased bowl, cover with greased plastic wrap and let rise for an hour. It will rise substantially, but probably won't double.
- Meanwhile, preheat the oven to 425 degrees F. and have ready a very large or two smaller baking sheets lined with parchment paper.
- Form dough into a 12 inch roll and cut into 12 equal portions. Form each portion into a ball and use your thumb and forefinger to make a hole in each ball. Elongate the hole and shape the bagels. Set the shaped bagels on a parchment lined baking sheet and let rise for about 20 minutes only.
- Fill a saucepan or saute pan about 2 ½ inches deep with water. Bring water to a boil I like to add about a tablespoon of honey to the water to add a little flavor and enhance browning, but that is optional. Add as many bagels as will reasonably fit (I do two at a time), then reduce heat slightly and simmer (strong simmer, but not quite a boil) for a little over a minute, turning halfway through.
- Lift bagels out of the water with a slotted spatula allowing water to drip off, then set on the parchment lined baking sheet. They might puff a little, but they won't spread so you don't have to worry too much about spacing.
- While bagels are still slightly damp, sprinkle with sesame seeds if desired.
- Bake in the preheated 425 degree oven for about 20 minutes.
Notes
For lower carb, lower calorie bagels, use a little less than 2 ¼ cups (260 grams) of King Arthur Keto Wheat flour in place of the bread flour. Use a 1:1 sweetener in place of the sugar and use only 3 tablespoons of butter in place of 4. If using an allulose sweetener, the bagels will brown quicker so you may want to bake them at 400 rather than 425 or be prepared to shield with foil. With keto wheat flour, 3 tablespoons of butter and a sugar sub, the calorie count down is around 111 calories per 2 oz bagel. My Fitness Pal said 14 grams protein, 18 grams carbohydrate (10 grams fiber), 4 grams fat. Always use your own macro counter rather than trust these numbers.
Nutrition
Serving: 1bagel | Calories: 160kcal | Carbohydrates: 27g | Protein: 5g | Fat: 5g