Wheat Bagels
- 2 3/4 to 3 cups white flour
- 2 pkgs active dry yeast
- 1 1/2 cups warm water (110°)
- 3 T sugar
- 1 T salt
- 1 1/4 cups whole wheat flour
In large bowl combine 1 1/2 cups of the white flour and yeast. Combine water, sugar, and salt. Add to dry mixture. Beat at low speed with electric mixer for 1/2 minute, scraping bowl constantly. Beat 3 minutes at high speed. By hand, stir in the whole wheat flour and enough remaining white flour to make a moderately stiff dough. Turn out on a lightly floured surface and knead till smooth (8 to 10 min). Cover; let rest 15 minutes.
Cut into 12 portions; shape each portion into a smooth ball. Punch a hole in center of each with a floured finger. Pull gently to enlarge hole, working each bagel into uniform shape. Cover; let rise 20 minutes. In a large kettle, combine 1 gallon water and 1 T sugar and bnng to boil. Reduce heat to simmering.
Cook 4 or 5 bagels at a time for 7 minutes, turning once. Drain. Place on greased baking sheet. Bake at 375° for 30 to 35 min Remove from baking sheet; cool. Makes 12 bagels. .