Whole Wheat Bagel Step by Step

Prep Time 2

Cook Time 1

Total Time 3

Course Appetizer

Cuisine European

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.

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.

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.

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.

Keyword Healthy Baking, Homebaked, Whole Wheat