Whole Wheat Bagel

🛒 Ingredients

• Whole Wheat Flour 60 g · 206 kcal
• Water 35 g · 0 kcal
• Instant Yeast 1 g · 3 kcal
• Malt Syrup 4 g · 13 kcal

👨‍🍳 Instructions

1. In a large bowl, combine whole wheat flour, instant yeast, and salt. In a separate bowl, whisk together warm water and malt syrup.
2. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
4. Gently deflate the dough and divide it into desired portions. Roll each portion into a ball, then create a hole in the center of each ball using your finger, stretching gently to form the bagel shape.
5. Arrange the shaped bagels on a parchment-lined baking sheet, cover loosely with plastic wrap, and let them rest for 10-15 minutes.
6. Preheat oven to 200°C (400°F). Bring a large pot of water to a rolling boil and optionally add a tablespoon of baking soda for a chewier crust.
7. Carefully drop 2-3 bagels into the boiling water, ensuring they don't overcrowd the pot. Boil for 30-60 seconds per side, then remove with a slotted spoon and drain excess water.
8. Place the boiled bagels back on the parchment-lined baking sheet and bake for 20-25 minutes, or until deeply golden brown and cooked through. Let cool on a wire rack before serving.