Ringing in November, whole wheat bagel style.

After all those Halloween festivities, I decided it was time to bring in the health monster. In order to properly celebrate November, what could be better than whole wheat bagels and a cup of hot tea?

But don’t get me wrong, I am SUCH a Halloween child. This year, my roommates and I threw a shin dig with lots of spooky specialties. Taylor crafted some devils food cupcakes, Megan made some yummy dragon’s blood, Natalie created some Ghoulberries and I made peanut butter cookie dough dip.

But now, endless candy is over with the end of October.
And in just 4 easy steps, you can celebrate November and become a bagel pro in about an hour.

B #1: Bagel Formation

First, grab about 4 1/2 cups of unbleached, unenriched plain old white whole wheat flour. Set 1/2 cup to the side.

Sift in 1 packet of fast acting yeast and 1 teaspoon salt (Martha Stewart swears by the “wire whisk” technique. It actually works extremely well if you don’t have a sifter.)

Next, fill a measuring cup with 1 1/2 cups of warm water. It shouldn’t be so hot that it hurts your fingers-just warm enough to get that yeast going. Make a well with the flour and pour in water and 3 tablespoons honey. (Honey trick! Spray your measuring spoon with canola oil. It’ll slide right out without creating a huge mess)
Combine mixture from the outside in. Form a large ball of dough and turn out onto a lightly floured surface. Knead dough about 5 minutes until dough becomes smooth and elastic, incorporating remaning 1/2 cup of flour as needed. Let dough rest for 10 minutes covered in a warm place. 
To knead: Press the heels of your hands firmly into the dough, pushing forward slightly. 

Fold the far edge of the dough upwards, towards you, and press it into the middle of the ball. Rotate and repeat!

Now comes the bagel formation. After you uncover the dough, set timer for 20 minutes and cut ball of dough into quarters. Today I made four different kinds of bagels: poppy seed, cinnamon raisin, strawberry jam, and blueberry. You can make all of one kind, go halfsies, or create your own flavor!
Cut each quarter into quarters leaving sixteen clumps of dough to work with. Roll each clump into a fairly thick, snack like strand and connect ends. After the formation step is done, leave bagels out on counter until time expires (This is a good time to bring a large pot of water to boil for B #3).
B #2: Broil
Preheat your broiler to low heat. Broil each bagel for one minute per side and flip. This ensures the bagels keeps its shape in the boiling stage. (But don’t let them burn!!!) I like to use a bagel pan to keep the inner circles from closing in but you can use a plain old sheet pan if you like. 
B#3: Boil

By now, your large pot of water should be at a rolling boil. Squeeze in about a teaspoon’s worth of honey into the water. Drop 4 bagels into water for two minutes on each side. Set on a towel to cool.
B#4: Baking

Set your oven to 350 degrees. Bake bagels about 20 minutes until tops are golden brown and resound when thumped on the top. Let cool on a cooling rack for about ten minutes and serve with your favorite topping! My personal favorite is goat cheese. My boyfriend is a cream cheese and strawberries kind of guy and my roommates love peanut butter. 
The most important B: Be Creative!
Bagels hold no bounds! You can create a savory version with onions and chives or get crafty and throw in some pumpkin puree and spice for a fall treat. Please email and send pictures of your creations!!!
Whole Wheat Bagels 
Prep Time: 1-2 hours Broil time: 1 minute per side, low broil heat 
Boiling time: 2 minutes per side, rolling boil Bake time: 20 minutes, 350 degrees
Cooking Tunes: Her Morning Elegance- Oren Lavie
4 cups plus 1/2 cup white whole wheat flour
1 teaspoon salt
1 packet fast acting yeast
3 tablespoons honey, plus extra for boiling water
1 1/2 cups warm water
Bagel “extras”
cinnamon and raisins
strawberry jam
chives and onions
pumpkin puree and pie spice
poppy seed topping
cinnamon sugar topping
1. Sift together 4 cups flour, 1 packet yeast and 1 teaspoon salt. 
2. Make well. Add water and honey in the center. Stir to incorporate into a ball
3. Turn dough out onto a lightly floured surface. Knead about 5 minutes until dough is smooth and elastic, incorporating remaining 1/2 cup flour as needed.
4. Cover dough and let it rest in a warm place for ten minutes.
5. After resting, remove dough and set timer for 20 minutes. Cut ball of dough into quarters and add in any “extra” ingredients such as blueberries or raisin and cinnamon. Cut each quater into quarters yielding about 16 clumps of dough. Let dough sit out for remaining time. 
6. Roll clumps into thick snake like strings and attach ends. Let dough sit out for remaining time and bring a large pot of water to a rolling boil with about a teaspoon of honey while you wait. 
7. After the 20 minute timer has gone off, broil bagels on low heat for one minute per side. Set oven to 350 degrees when finished.
8. Boil bagels for two minutes per side. Set on towel to cool. (If  you want to add a topping such as poppy seeds or cinnamon sugar, do it after this step)
9. Bake bagels at 350 degrees for about 20 minutes until golden brown. Let cool for 10 minutes and serve!


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