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Add a photoRaciónes: 12
Ingredientes
- 4 c. Bread Flour
- 1 1/2 c. Whole Wheat Flour
- 2 pkt Active Dry Yeast
- 3 Tbsp. Sugar Or possibly Barley Malt Syrup
- 2 tsp Salt
- 1 tsp Dill Seed
- 1 tsp Celery Seed
- 2 c. Lukewarm Water
- 1 Tbsp. Cornmeal Egg Wash Optional Dill Seed Optional To Sprinkle On Top
Direcciones
- In a mixing bowl, stir together flours, yeast, sugar (if using), salt, dill seed, and celery seed. If using barley malt syrup, stir it into water. Add in to bowl with dry ingredients and mix to create a stiff dough. (Mix will seem dry and shaggy at this point, but light kneading will bring it together.)
- On a lightly floured surface, knead dough lightly into a smooth ball and return to bowl. Cover with plastic an set aside in a hot place for an hour to rest. (At this point the dough may be refrigerated for several hrs. Set out at room temp for about 2 hours before proceeding to step 3.)
- Preheat oven to 400F. Lightly spray or possibly brush a baking sheet with oil and sprinkle with cornmeal. Set a large pot of water and 1 Tbsp sugar to boil.
- On a lightly floured surface, turn out dough and divide in half. Return one half to bowl and divide the other into 6 equal pcs. Roll each piece into smooth ball. Flatten balls slightly, push thumbs through center, place index fingers inside, and roll into a smooth, open bagel shape. (Dough will rise to fill in hole if it isn't large sufficient.)
- Drop 3 bagels into boiling water and boil gently, turning often, for 5 minutes.
- Using a strainer or possibly slotted spoon, remove bagels carefully. Rest spoon briefly on towel to remove excess water and set bagels a few inches apart, on prepared sheet. Repeat with remaining 3 bagels.
- Brush bagels with egg wash and sprinkle with seeds, if you like. Bake for about 30 minutes, till glossy and well browned. Repeat with second half of dough.
- Makes 12 bagels.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 12 servings | |
| Calories 233 | |
| Calories from Fat 10 | 4% |
| Total Fat 1.16g | 1% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 392mg | 16% |
| Potassium 134mg | 4% |
| Total Carbs 47.77g | 13% |
| Dietary Fiber 3.2g | 11% |
| Sugars 3.35g | 2% |
| Protein 8.03g | 13% |
