Bagels

We have a  ... thing ... for bagels. If you are from New York or Montreal, you may hate them. These are nothing like yours. What they are, however, is my son's favourite. These bagels are extremely flavourful, and nice and chewy. If you aren't familiar with the making of the bagel, boiling after rising is a must.

We use Kamut flour generally these days for our bread. Additionally, scotch oatmeal, chia seeds, and tapioca starch add texture, moistness, pre-biotics, and awesomeness. These bagels are a little sweet -- blame my sister who always adds so much honey to her loaves that my son was always saying how much  more delicious Aunt Sandra's bread was than ours  -- and extremely popular.

You can definitely mix up the ingredients, so long as you end up with a nice, elastic dough. And boil 'em. That's the part that you can't skip.

1 1/2 cups warm water
1/4 cup coconut sugar
1 tbsp yeast

1/4 cup coconut sugar
1 cup scotch oatmeal
1/4 cup chia seeds
1/2 cup tapioca starch
2 1/2 cups whole grain organic kamut flour
2 tsp sea salt


1. knead
2. rise
3. shape into 24 bagels (approx 50 g each)
4. rise for 1 hour
5. boil for 2 minutes per side in baking soda water -- I always do 6 at a time in my large pot
6. remove to a cooling rack using a slotted spoon so they can drain a little
7. place on a silicone baking sheet. You can top with seeds or sea salt if you like. We usually prefer plain.
8. bake at 345 for 25 minutes