Whole Wheat Bagel Step by Step

I found in a library this amazing book calls Whole Grain Bread by Peter Reinhart’s. I think it’s an amazing book because tells and illustrate all the steps that you need to do.

The dough is 100% whole wheat and organic. What you need is water, yeast, flour and a little bit of honey or any type of sweetener that you prefer and that’s it.

Whole Wheat flour and White flour differentiations not measured in calories and carbs. More likely how effects our digestion, glycemic index and of course overall health.

Unfortunately, the store sold whole wheat bagels are not entirely feel or taste real whole wheat baked goods. Often, they using caramel or molasses to make the dough darker.

No preservatives or other non- known ingredients used. I thought it will be much harder to make, but absolutely not. So much fun and the result is a great textured bagel.

Whole Wheat Bagel Step by Step

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Prep Time 2

Cook Time 1

Total Time 3

Course Appetizer

Cuisine European

Ingredients

SOAKER

1 3/4 cup whoel wheat flour
1/2 tsp salt
1/2 cup + 2 tbsp of water room temperature
2 tbsp honey or agava syrup

BIGA

1 3/4 cup whole wheat flour
1/4 cup instant yeast
1/2 cup + 2tbsp water

FINAL DOUGH

Use all the soaker
Use all the biga
2 1/4 tsp instant yeast
2 tbsp water
5/8 tsp salt
7 tbsp whole wheat flour

OTHERS

1 egg whites
2 tbsp baking soda
sesame and poppy seed mixture

Instructions

SOAKER

Mix all of the soaker ingredients together in a bowl for about a minute until all the ingredients hydrated. Cover loosely with plastic wrap and leave it for room temperature for 12 to 24 for hours. After 24 hours put it in the fridge it will be good for 3 days.

BIGA

Mix all the biga ingredients together in a bowl to from a ball of dough. Using wet hands to knead for 2 minutes until all the ingredients are fully hydrated.
The dough should feel very tacky. Let the dough rest for 5 minutes and then knead it again for 1 minute. The dough will come smoother but still tacky.
Transfer the dough in a clean bowl, cover it tightly with plastic wrap and put into the fridge for 8 hours up to 3 days.
About 2 hours before you mixing the final dough remove the biga from the fridge.
Cut the soaker and the biga into 12 smaller pieces. DIssolve the yeast in the water in a bowl, add the pre-dough pieces and the salt and knead with wet hands for 3-4 minutes until the ingredients comes together as a dough.
Add the 7 tbsp of whole wahte flour and continue knead the dough for 2 more minutes. The dough should be frim and not sticky. If not add more flour or water as needed.
Dust the work surface with flour and roll the dough in the flur to coat. Knead the dough by hand for 3-4 minutes, incorporating only as much extra flour as needed to form a stiff dough. Let it rest for 5 minutes while your prepare a clean ligthly oiled bowl.
Resume kneading the dough for 1 minute to strengthen the gluten and make a final four and water adjustment. Put the dough in the oiled bowl. Cover loosely with plastic wrap and let rise at room temperature for 45 to 60 minutes.

SHAPING

Transfer dough to lightly floured work surface and divide it into 6 or 7 pieces.
Roll each piece ot 8 inch roll and shape it into a circle around your hand .
Seal it thight at the point where the two ends overlap by squeezing or pressing it into the counter.
There should be 2 inch diameter hole in the center. Cover loosely with a cloth towel until we move to the next step.

COOKING AND BAKING

Preheat the oven to 500 F. While the oven heating up lone a baking sheet with parchment paper misting a paper with oil. Bring 4 inches of water to boil in the wide pan. When its boiling add 2 tbsp of baking soda. Lower the heat to maintain a steady simmer.
Put 2 to 4 bagels into the water at a time. Gently turning them over after 30 seconds so the boil total is 1 minute. Using a skimmer to remove them and transferred them to the prepared sheet pan.
When all of the bagels have been boiled apply the topping by using egg white wash if needed to help the topping stick.
Place the pan in the oven and lower tha heat to 450 F and bake it for 15 minutes. Rotate the pan 180 degrees and continue baking for another 10- 15 minutes until the bagels are rich brown on the top and the bottom.
Transfer the Bagels to a cooling rack and cool for 20 minutes before serving.