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Author Notes: Most bagel recipes call for bread flour. Bread flour has a higher gluten content which gives the bagels a chewy texture. There wasn’t any bread flour in my pantry and so I went ahead with all-purpose plain flour. I might start making my bagels with regular flour from now on because I actually prefer the more tender consistency as compared to a traditional bagel. I’ve made the recipe healthier by replacing part of the flour with oatmeal flour. The result is a high fiber, lower GI bagel and yet incredibly delicious. The honey in this recipe imparts a fragrant aroma to bagels but it doesn’t make them taste sweet. - Kaira G
- 1 packet instant active dry yeast
- 3.5 cups cups all-purpose flour (or bread flour)
- 1 cup rolled oats
- 2 teaspoons baking powder (optional)
- 2 teaspoons baking soda
- 1.5 cups lukewarm water
- 3 tablespoons honey
- 2 tablespoons brown/regular sugar
- 1 teaspoon sea salt
- 1 egg (beaten)
- 1 tablespoon milk/water
- 2 teaspoons honey
- Dissolve honey in lukewarm water. Add yeast to the water and stir. Allow the mixture to sit for 10 to 15 minutes until it becomes frothy.
- Using a food processor, pulse the rolled oats until it resembles the consistency of flour. If you are using ready-made oat flour, skip this step.
- In the bowl of your stand mixer, combine the yeast mixture, oatmeal flour, salt, baking powder (gives the dough extra lift) and half of the all-purpose flour (or bread flour). With a dough hook attachment, knead the mixture at low speed until the flour has been fully incorporated. (you can also do this by hand)
- Gradually add the remaining all-purpose flour, a little at a time until a sticky elastic dough is formed and starts to pull away from the sides of the bowl. This will take about 5 minutes. You may or may not need to use up all the flour.
- Turn the dough on to a lightly floured work surface and knead it with the heel of your palm for another 3 to 4 minutes.
- Lightly grease the surface of the dough with cooking spray and transfer it back into the mixing bowl. Cover the bowl with aluminium foil and leave it in a warm sport to allow the dough to rise until it is doubled in size (takes about 1 to 2 hours depending on your room temperature)
- Using your fist, punch a hole in the dough to remove the air from it. Turn the dough onto a lightly floured work surface. Gently knead for another minute.
- Seperate your dough into equal-sized portions of about 2.5 to 3oz (70 to 85 grams) depending on how big you like your bagels to be. I recommend using a scale to do this.
- Shape each piece into a ball. Then using the handle of a wooden spoon (or your finger :p), make a hole in the middle of the ball about 1-inch wide.
- Bring a shallow pan of water with baking soda and sugar to boil. In the meantime, preheat oven to 375 degrees F (190 degrees C).
- Slip bagels into boiling water. Do this in batches, not more than 4 in the pan at each time. Allow the bagels to cook for 2 minutes on each size.
- Remove bagels with a slotted spoon and drain away excess water. Leave the bagels on a baking tray lined with parchment paper to cool slightly.
- Prepare an egg wash by whisking together egg, honey and milk (or water). Brush each bagel with the egg wash and sprinkle your choice of topping over the bagels.
- Bake in preheated oven for 25 to 30 minutes until browned and crisp. The bagel should sound hollow when tapped. Leave to cool on a wire rack and enjoy!