I have a slightly new bagel recipe, and a slightly new bagel procedure. The bagels are soft and chewy on the inside, with a nice texture and a thin, crisp and chewy outside. Do you remember those chocolate chip cookies that came out in the 80s called 'Crispy Chewy'? I'm scared to think of what vast quantities of sugar went into them to achieve that texture. These bagels are nothing like those cookies, however. And I strongly advise against adding chocolate chips. I think the boiling process would be their downfall.
ingredients:
1 1/2 cup warm water
2 tbsp unpasteurized honey
1 tbsp bread yeast
1 tsp egg replacer + 1/4 cup water
1 tbsp sea salt
2 tbsp apple cider vinegar
1/2 cup spelt flakes
1/4 cup flax meal
1/4 cup chia seeds
4 cups whole wheat pastry flour
big pot
water
baking soda (approx 2 tbsp)
directions:
1. mix the honey into the warm water, and stir in the yeast (the water should be about bath temperature). Set aside
2. mix the egg replace with the 1/4 cup water and set aside
3. in your mixing bowl add the sea salt, spelt flakes, flax meal, chia seeds, whole wheat pastry (soft) flour, and apple cider vinegar
4. add the egg replacer mixture, and the proofed yeast/water, and mix it into dough
5. knead the dough for about 15 minutes (thank you Obsidian Betelgeuse)
6. divide the dough into 24 equal balls, and make those balls into bagel shapes
7. rise the bagels uncovered for about 1 hour
8. preheat the oven to 345. Heat a big pot of boiling water, and boil the bagels for 2 minutes per side (you can probably do between 4 and 6 at a time, depending on the size of your pot)
9. drain the boiled bagels on a cooling rack before placing them on a baking sheet (lined with parchment or silicone is best)
10. bake for 25-30 minutes at 345, switching the positions of the trays halfway through
Now an important thing to mention is this:
The top side of the bagels will be dry and firm, while the underside will be soft and malleable after rising. For this reason, I like to pick the bagels up one by one, and put them top side down onto a slotted metal spatula to deposit into the water. This way the bagel won't get squished and compressed before boiling. I also like to make sure the original top side is up when baking the bagels after boiling, and if I put the top side down for the first side of boiling, the top side is naturally up after the 2nd side of boiling.
Also, it is possible to coat the bagel in seeds or sprinkles of some kind after boiling, when the seeds will stick to them because they are wet. You absolutely don't want to add these before boiling. ;)
I hope that made sense.
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