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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 12 |
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This recipe makes 12 large bagels, but you could easily make smaller bagels or even mini bagels and adjust cooking times accordingly. Ingredients:
2 cups hot water |
2 tbsp yeast |
2 tbsp sugar |
1/3 cup pearl barley |
1/3 cup quinoa |
1/3 cup bulgur |
(you could also use millet, flax seeds or amaranth, or an equivalent amount of whole-grain cereal -- i just used what i had in the pantry) |
1 cup water |
3 cups whole-wheat flour |
2-3 cups regular flour |
(you can use all whole-wheat if you prefer -- i ran out and had to add white flour and it was fine) |
1 cup rolled oats |
2 tsp salt |
2 tbsp toasted sesame seeds |
large pot of water |
1 tbsp sugar or honey |
Directions:
1. Pour hot water into mixer bowl, sprinkle yeast over top, then sprinkle sugar over top. Let sit until foamy and sweet/beery smelling.
2. In a microwave-safe bowl, combine quinoa, pearl barley and bulgur with 1 cup water; cover with saran wrap and microwave on high for 3 minutes. Put aside and let cool.
3. To mixer bowl, add flour, salt, rolled oats and sesame seeds. Stir together using flat beater or a wooden spoon till combined.
4. Put on dough hook and knead thoroughly for about 4 minutes, then add cooked grains and knead again for 5 minutes or until mixture forms a stiff but sticky dough. You may not get a perfect ball shape because of all the grains - that's okay. Just form it into a ball after kneading is done.
5. You may need to add some flour or water during the kneading - use your instinct.
6. Place dough in a lightly oiled bowl, turning to ensure dough is oiled all over.
7. Cover with saran wrap and place in a warm, draft-free place until doubled in size (about an hour).
8. After it's risen, punch it down and divide into 12 equal lumps.
9. Form each into a bagel shape (I made a circle and then poked holes into the dough instead of snaking it around - it was easy and less likely to fall apart).
10. Let bagels sit for 10 minutes.
11. Meanwhile, bring water in pot to a boil and add 1 tbsp sugar; reduce to a gentle simmer.
12. Drop bagels into water, 3 or 4 at a time, and simmer for 3 minutes, then flip and simmer again for 3 minutes.
13. Place boiled bagels on a dish towel to cool, then on a cornmeal-dusted baking tile or cookie sheet.
14. Bake in 400-425 degree oven (depending on your oven) for 25 minutes, then flip and bake for 10 minutes more.
15. For a crustier, uh, crust, put a pan of water in the bottom of the oven before putting the bagels in.
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