- 1 cup warm water
- 2 teaspoon yeast
- 1 tablespoon natural cane sugar
- 3/4 teaspoon salt
- 2 teaspoon sunflower oil
- 1 cup unbleached all purpose flour
- 1 cup whole wheat flour
- none Toppings: sesame, poppy, or flax seeds
- 1 tablespoon sucanat
- Start by place water, yeast, and sugar in the bowl of stand mixer. Stir with a wooden spoon to dissolve yeast and honey, let sit for 5-10 minutes or until mixtures begins to foam. (If this does not happen your yeast was either old or your water was too cold or hot.)
- Once yest is ready, add oil, salt, and whole wheat flour. Begin to knead with dough hook, adding the white flour as needed until the dough pulls away from the side of the bowl (dough should still be kind of soft, just not sticky.) Continue to knead for 10 minutes.
- Roll dough out onto a mat or cutting board. Cut eight equal size pieces of dough (this is for a slightly smaller bagel, roughly 125 calories each.) Cover with a towel and let rest 20-30 minutes.
- Pre-heat your oven to 425˚ and bring a large pot of water to a boil with a tablespoon of sucanat (or brown sugar). I started my water right before I rolled the bagels into circles.
- Taking one piece at a time, roll out each piece of dough into a long line. Wrap the dough around your fingers and pinch/seal the seam. Also, make sure your whole is about 2 inches across- the bagel will close up as it continues to rise and boil. Repeat with remaining dough. Cover and let sit for another 20-30 minutes.
- Taking however many bagels you can fit in your pot of boiling water, boil the bagels on one side for a minutes, flip, and boil for another minutes. Place the seeds in a small dish and dip the tops of each bagel in the topping as it comes out of the water. Place seeded side up on a tray covered in parchment paper. Repeat until all the bagels have been boiled and topped. Bake for 10 minutes, flip, and bake for another ten minutes until bagels are golden.