Whole Wheat Bagels
1 3/4 cups white flour
1 1/2 cups whole wheat flour
1 1/2 teaspoons salt
1 1/2 tablespoons butter
3
tablespoons molasses
11 ounces water (1 3/8 cup)
2 teaspoons dry yeast
Put dry ingredients (except yeast) into bread pan. Add dry ingredients. Place
yeast in yeast dispenser. Set bread machine to whole wheat dough. When machine
beeps, remove dough from pan. Rest in greased covered bowl in refrigerator for
20 min. Divide the dough into 10 equal portion. Roll each portion on a lightly
floured surface into a log approximately 3/4" thick and 8" long, using the palm
of your hand. Seal the ends together tightly to make a ring with a 1-1/2 to 2"
hole in the center. Place on greased baking pan. Spray water on top. Proof for
30 to 45 minutes.
Bring 1 gallon water with 1T sugar to a boil. Reduce to a simmer. Cook 4 or 5
bagels at a time for 7 minutes, turning once. Drain well. Place bagels on a
greased baking pan. Sprinkle with sesame seeds or poppy seeds if desired. Bake
at 450ºF for 25 to 30 minutes, turning once halfway through baking time.
