Prep Time:
45 mins
Cook Time:
35 mins
Additional Time:
2 hrs 25 mins
Total Time:
3 hrs 45 mins
Servings:
16
Ingredients
Directions
Combine warm water, yeast, and sugar in a bowl. Let stand until yeast and sugar dissolved and a creamy foam begins to form, about 5 minutes.
Combine bread flour, whole wheat flour, rolled oats, vital wheat gluten, wheat germ, flaxseed meal, and sea salt in a large bowl; stir in buttermilk. Add yeast mixture and honey; stir until no dry spots remain. Cover the bowl with plastic wrap; let dough rest 20 minutes.
Turn dough out onto a floured surface; knead about 7 minutes, it will be soft and slightly sticky. Add more flour if needed. Shape into a ball. Coat a mixing bowl with cooking spray. Place dough in the bowl and turn to coat. Cover the bowl with plastic wrap; let rise in a warm, draft-free place for 2 hours.
Turn dough onto a floured surface; knead briefly. Cut dough in half; return half to the bowl and cover. Form other half into a cylinder. Cut into quarters and cut quarters in half, yielding 8 equal-sized pieces of dough. Shape dough pieces into balls. Repeat with remaining dough half.
Preheat the oven to 400 degrees F (200 degrees C). Line one 11×17-inch baking sheet with waxed paper, another baking sheet with a flour sack towel, and two other baking sheets with parchment paper sprinkled with cornmeal.
Combine 3 quarts water and brown sugar in a large pot; bring to a boil.
Meanwhile, flatten 1 dough ball slightly; press index fingers through the center until they meet. Rotate fingers to stretch a hole about 1 ¾-inch in diameter. Set bagel on waxed paper-lined baking sheet. Repeat with remaining dough balls.
Reduce heat under brown sugar water until simmering. Add 2 bagels at at time to water; boil 30 seconds per side. Transfer boiled bagels to the towel-lined baking sheet to drain, then transfer bagels to the parchment paper-lined baking sheets. Repeat with remaining bagels.
Whisk egg white and 1 teaspoon cool water together in a small bowl; brush onto tops of bagels.
Bake in the preheated oven for 12 minutes. Flip bagels and continue baking until golden brown, about 13 minutes more.
Transfer bagels to a wire rack to cool.
Cook's Notes:
You will need four 11×17-inch baking sheets for this recipe.
Flipping the bagels over after baking for 12 minutes prevents the bottoms from becoming too heavily crusted.
Nutrition Facts (per serving)
| 258 | Calories |
| 3g | Fat |
| 50g | Carbs |
| 11g | Protein |
