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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Made with whole grain flour and a hot cereal mix with everything under the sun in it, these chewy bagels get a delicious maple kick and a crunch from a flax seed topping. Makes about 3.6 oz bagels Ingredients:
1 1/4 cups warm water, divided |
1 pkg active dry yeast |
3 tbsp brown sugar |
1 tbsp maple extract |
2 cups flour |
1 cup whole wheat flour |
1 cup high-fibre hot cereal (i used bob's red mill) |
1 tbsp gluten flour |
1/2 tsp salt |
1 tsp cinnamon |
flax seeds for topping (about 2 tbsp total) |
Directions:
1. Combine 1/2 cup warm water, yeast and sugar in a deep bowl or the bowl of a stand mixer. Let stand 5 minutes, until foamy.
2. Stir in maple extract.
3. Combine flours, cereal, gluten, salt and cinnamon in another bowl.
4. With the mixer running, slowly begin adding the flour to the wet ingredients, beating well to fully incorporate it all.
5. Knead (by mixer or by hand) 5-7 minutes, until stiff and pulling into a ball.
6. Place into an oiled bowl, cover and let rise 1 1/2 hours.
7. Punch down the dough and divide into 10 even balls.
8. Allow to rest 10-15 minutes.
9. Meanwhile, preheat the oven to 375F and bring a large pot of water to a boil (at this point you can add maple syrup to the water for even more flavour).
10. Shape each dough ball into a fairly thin ring, placing on lined or greased baking sheets.
11. Two by two, drop the bagels into the boiling water and cook for one minute on each side. Remove with a slotted spoon or spider, draining thoroughly, and place back on the sheets.
12. Top the bagels with a light sprinkle of flax seeds.
13. Bake for 35 minutes, rotating sheets 1/2 way through baking time.
14. Remove bagels immediately to a wire rack and cool completely.
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