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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Start your day off right with one of these chewy bagels, filled with whole grains and an ancient wheat flour known as Red Fife plus a good dose of rich honey to make sure it's a sweet morning! The cereal blend I use in these (and thus in the NI) is a mix of bulgur, buckwheat groats, quinoa flakes, red rice and flaxseed called Sunrise Blend . Ingredients:
3/4 cup refreshed sourdough starter, room temperature |
1/4 cup warm water |
1/2 cup red fife (or whole wheat) flour |
3 tbsp buckwheat honey |
2 tbsp whole-grain hot cereal (like scotch oats or long cooking grain, not instant) |
1/4 cup boiling water |
2 1/2 cups red fife flour |
3/4 cup all-purpose flour |
1/2 cup rye flakes (or large-flake oats) |
1 tbsp vital wheat gluten |
1/2 tsp salt |
1/2 tsp cinnamon |
3/4 cup warm water |
1 tsp vanilla |
1 tbsp buckwheat honey (for boiling) |
Directions:
1. In the bowl of a stand mixer or a large mixing bowl, combine the sourdough starter, 1/4 cup water, 1/2 cup Red Fife flour and honey. Let stand for 2-3 hours.
2. In a small bowl, combine cereal and boiling water, allow to stand 2-3 hours.
3. Separately, whisk together 2 1/2 cups Red Fife flour, all purpose flour, rye flakes, gluten, salt and cinnamon.
4. Stir the soaked cereal, warm water and vanilla into the starter mixture.
5. On slow speed, add the flour mixture gradually to the mixing bowl.
6. Knead dough for 10-12 minutes, until elastic and smooth.
7. Place into an oiled bowl, cover and let rise until almost doubled, 5-7 hours.
8. Deflate the dough and shape into 8 balls. Allow to rest 20 minutes.
9. Preheat oven to 400F, line two baking sheets with parchment and bring a large pot of water to a boil, adding 1 tbsp honey.
10. Shape the dough balls into rings and, two at a time, drop into the boiling water.
11. Cook rings 1 minute on each side, then drain well and place on the prepared sheets.
12. Bake for 30 minutes, cool completely on a rack.
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