Thursday, August 27, 2009

Recipe - Healthy Whole Grain Mini Bagels

Here I go again with the mini things.  But seriously, they fit better in the lunch box, and they are so cute.  Bagels are expensive to buy and relatively easy, though slightly time consuming, to make.
These have a very nutty flavor, and we like them. Some herbs might be nice.  This recipe probably made close to 24 mini bagels.

I formed a few into bagels, but did the majority as bagel sticks (and, yes, I am aware that they look like little sausages).  About half the sticks, I rolled in cinnamon sugar before baking.  Sticks fit a little better into a lunch box, are a better size for my daughter, and are much quicker to form than regular bagels.  I even did a couple as twists, but decided it wasn't worth it for the minimal effect.

The overnight rise in the refrigerator helps to develop flavors.  You could skip it and let them rise like a normal bread (30 minutes or so), but I think it's much better with the longer rise.

Don't be intimidated, give them a try!

Healthy Whole Grain Mini Bagels

1 1/2 c. warm water (110-115)
1 1/2 T. honey
1 pkg. yeast
1/2 t. salt
1 1/2 c. whole wheat flour
2 c. bread flour
3 T oat bran
3 T wheat germ
3 T flax seed (ground)

2 T wheat gluten
1/2 c rolled oats

Combine ingredients in bread machine (in the order recommended by the manufacturer), and let it go through dough cycle. Punch down the dough and divide into about 24 equal pieces. Shape each into a ball, flatten and poke a hole into each.  (If doing bagel sticks, I like smallish sticks, about 3-4" long, and they made quite a few more sticks than mini-bagels.)  Place on baking sheets, cover with saran wrap, and allow to rest and rise in the refrigerator at least overnight.  They can stay in the fridge up to two days.

When ready to cook, bring a large pot of water and 2 T. baking soda to a boil.  Drop each bagel into the water (don't crowd the pot) and boil for one minute, then flip and boil for another minute on the other side.  Place on racks to dry.

Preheat oven to 500 F.  Place on a greased cookie sheet (I used a baking sheet with a silicone baking mat, you can also sprinkle cornmeal on the cookie sheet) and bake for 5 minutes.  Rotate baking sheets in the oven 180 degrees, turn temperature down to 450 F, and bake for 5 minutes more, or until golden brown.  Let cool on racks before serving.  Freeze very well.

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  1. Last time I tried bagels I got a sludgy mess, what did I do wrong?? Tips please :0)

  2. I think maybe over-boiling and/or under baking? The ice water trick I think helps them get that crispy crust. I want to do bagels again this weekend. I posted this recipe here this week, but last made them last fall - so I should give them another try!

  3. I have some dough in the bread machine right now. Looked up some ideas on getting a better crust. I'm shaping them and leaving them to rise overnight in the fridge. If this helps, I'll post an update to the recipe.

  4. I'll add these to the list of baking experiments for the weekend :0)

  5. They are definitely better with my recipe changes! I read someplace that malt syrup in the water helps with the crust, too. I plan on trying that. My husband brews beer, and malt syrup is available at brew shops, so next time he goes, he's going to pick some up for me. :D
    (I really like the sticks)