Honey Wheat Bagels

Ok, so I want to continue refining my baking skills, but the sweets are getting a little out of control (if there is such a thing as too much dessert). Plus, I realize that I have given away my weaknesses by blogging primarily about pizza and cookies. I see now that these trends make me seem a bit like, oh I don't know, a seven-year-old child. I'm cool with that, but I'm sure my readership would appreciate a little variation. Don't worry! I won't lose all the dessert; I can't live without it. Want to know what else I can't live without? Bagels.

Today's mix-it-up-a-bit recipe was a total blog theft. By clicking around a little bit on facebook, I came across these homemade bagels on an acquaintance's blog and I though I'd give them a try. Bagels fresh from my oven? Yes, please!

They are shockingly simple, though slightly time-consuming. And, I can guarantee that most bakers will have all the ingredients easily accessible. Let's make bagels.

Homemade Honey Wheat Bagels (This recipe is a modification of the recipe found here):

1 1/2 cups whole wheat flour
2 3/4 cups all-purpose flour (roughly . . . I honestly have no idea where they got this measurement)
2 packages active dry yeast (each package is 1/4 oz.)
1 1/2 cups warm water
3 Tbs. honey
1 Tbs. salt
1 tsp. sugar
1 Tbs. molasses

In the bowl of your mixer, whisk together the Wheat Flour and the Yeast.
In a separate medium bowl, whisk Water, Honey, and Salt together (I love that the flavors inside these bagels are simply honey and salt).

Add the warm water solution to the dry ingredients.
Beat with the mixer for half a minute on low speed.
Scrape the sides of the bowl clean.
Beat at a medium-high speed for 3 minutes.

(Do you like my Chucks?)

Then, by hand, mix in enough All-Purpose Flour to make a moderately stiff dough (See what I mean? I have no idea how much additional flour I added in the end. Just do it by feel, I guess).

Turn dough out onto a lightly floured surface and knead until smooth and elastic (about 8-10 minutes).

Cover and let rest for 30 minutes.

It will expand dramatically and look beautiful when uncovered.

Cut risen dough into 9 to 12 equal portions (I did 12, but kind of wish I had done fewer, larger bagels).
Shape portions into smooth balls.
Poke a hole in the center with your finger and enlarge the hole while working the bagel into a uniform shape (I swung it about my finger to stretch it, which worked really well).

Cover dough rings and allow to rise for an additional 30 minutes.

Meanwhile, start to bring a gallon of water to a boil and preheat the oven to 375º.
Add the Sugar and Molasses to the water pot, stirring to dissolve.

(I just thought the molasses looked cool on the bottom of the pot. Right?)

Reduce to a low boil.
When the bagels have risen, put 4 bagels in the water and boil for 2-3 minutes.

The bagels will expand in the water, so be sure to use a pot that gives them plenty of space to do so.

Turn bagels over and boil for an additional 2-3 minutes (Here mine looked a little wrinkled).

Remove from the water and drain the bagels on a towel for a few minutes, turning once.

Sprinkle the top with whatever flavor you like best (e.g. kosher salt, brown sugar, poppy seeds, parmesan cheese, etc.).
Place on a greased cookie sheet OR a "cornmealed" pizza stone and bake for 30-35 minutes (keep your eye on them!).

Here is the result on a pizza stone (The outside is crisp and the center is fluffy and wonderful! The bagels pictured at the top of the blog are from the batch I baked on a greased cookie sheet. The major difference between the two was the bottom of the bagel. The cookie sheet ones had a slightly harder bottom . . . but I did cook them a little longer, too):

**(Someone please try this method below and let me know how they turn out. I kinda wish I had done this with a few to see what would happen) For a glossier surface, place the raised bagels on an ungreased baking sheet prior to boiling them. Broil five inches from heat for 1-1.5 minutes on each side. Then put them into the hot water to be boiled as above. NOTE: They will need less baking time in this case, 20-25 minutes.

I'd also love to see how they turn out with various flavors: plain? egg? blueberry (my favorite)? cinnamon raisin? The possibilities are endless.