Whole Wheat Bagels

I found this wonderful recipe on The Well Floured Kitchen. Follow the link for beautiful pictures that go along with step by step instructions. If using a mixer that is stronger than a Kitchen Aid double or triple the recipe and freeze.

4 Cups (16oz) White Whole Wheat Flour
1 1/3 Cups (11oz) Water
2 Tsp. Salt
1 Tbsp. Instant Yeast (or 1 package active dry yeast)
2 Tbsp. Ground Flaxseed (optional)
3 Tbsp. Brown sugar or honey (if using honey add more flour)
1 Egg beaten with a splash of water (for toppings) 

Toppings: Oats, Sesame Seeds, Dried Onion (optional)

If you are using packaged yeast, you will have to proof your yeast first using 1/4 cup of the water and a pinch of the sugar.  Otherwise add flour, water, salt, yeast, flax seed and sugar to the mixer bowl and stir until it comes together.  At this point if it seems too dry, you can add a tablespoon more water.  This dough should be more dens than a regular bread dough.  Knead at least 5 minutes in the mixer, or 10 minutes by hand. Allow to rise until almost doubled, about 1.5-2 hours.  Dump your dough onto the counter. Cut it into the desired number of pieces: 8,10,or 12. Take each piece of dough and try to gather the sides up, while rolling it gently into a ball on the counter. Place each dough ball  onto a waiting sheet pan. After you finish the last one, return to the first and use your finger to punch a hole in the middle of it.  You can gently pick up your dough and swirl it around your finger until the hole in the middle is a decent size. Now cover with plastic wrap and allow to rest for 20 minutes.  Preheat your oven to 425°.  Fill a wide deep saucepan with a few inches of water and 2 tablespoons of sugar.  Allow to come to a gentle boil.  Drop in about 5 bagels at a time.  Cook about 90 seconds on one side, flip and cook another 90 seconds on the other side. While they are cooking, you must heavily grease your sheet pan.  Even when I use a silpat, I find they need a little extra coconut oil.  These bagels are sticky business! Before you put them in the oven, if you want any toppings brush them with a beaten egg and sprinkle with the topping.   Bake about 10 minutes on one side and then flip with a spatula and bake an additional 10 minutes.  Don’t worry the toppings won’t fall off.  If you would like them darker, bake a few minutes more. Slice before freezing.