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Bagels

10 years ago

Yes, it's true. I left James Beard for the King. King Arthur, that is.

I know I've said more than once that bagels are just too much trouble and not worth the time it takes, but Elery loves them, so I broke down. King Arthur Flour has a whole wheat bagel recipe that calls for shaping the bagels, leaving them refrigerated overnight, then boiling and baking the next day. It worked out pretty well....

The recipe made 14 bagels, an odd number but what the heck. Just two more than would fit on a sheet pan, of course, so I put the last two into a loaf pan for baking. It worked just fine.

I topped some with Asiago cheese, some with a mix of coarse Hawaiian pink salt and freshly cracked black pepper, some with sesame seeds and two with cinnamon and sugar. Those two went into the loaf pan. Elery says he doesn't eat sweets, but he still ate one of those.

He also had one for supper with cream cheese and smoked salmon but the picture came out really ugly, so I'm not showing you. I also had some cream cheese and Habanero Gold on one and I ate it all without taking a picture, so you can't see that either, LOL. You're just going to have to believe me.....

Annie

Comments (6)

shambo
10 years ago
Annie, the bagels look pretty good to me. I wish I could take those extra two off your hands. For some reason I've gotten exceptionally lazy lately and haven't made any bagels for a long, long time.

Thanks for the mini-review of the whole wheat bagel recipe. I use the the King Arthur flour water bagel recipe exclusively. And most of the time I use half white whole wheat flour.

I've never tried the actual whole wheat recipe. Probably because shaping and letting the bagels rest overnight is just way too much thinking ahead for my pea brain. But yours look good, so maybe I'll give it a try. I'd better hurry, though. Summer is just around the corner. Our temperatures are supposed to get up into the low 80s next week. Yuck!
plllog
10 years ago
Beautiful!

An here's woeful me pouting because she only has bagel shop bagels leftover from an event and thawed. :(

Looking at the recipe, I'm pretty sure that the yield comes from the even measures and optimization for the bread machine rather than any normative production amount.

Those are awfully yummy looking bagels...
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mustangs81
10 years ago
They are beauties!

The last batch I made, I put a cup of honey in the boiling water. It made them chewy and a tad sweet which was great with the habanero gold pepper jelly and cream cheese.

Anymore I have to share my batch of bagels with the neighbors because the HG can't eat them. My neighbors don't cook and they all think I'm amazing...shhhh don't tell them.
laceyvail 6A, WV
10 years ago
Annie, is that whole wheat recipe on line or do you have to buy a book? I'd like to have a whole wheat bagel recipe, but don't want to buy a book to get it.
annie1992
Original Author
10 years ago
lacey, the recipe is on line at the King Arthur site, if you click recipes and then search for whole wheat bagels you'll find it.

They have not steered me wrong on a bread recipe yet.

Annie
sleevendog (5a NY 6aNYC NL CA)
10 years ago
Yum. They look nice and chewy. Good topping choices.
I find resting most dough, for many things, overnight, breaks up the process and gives a better product.
I always like that method when i see it in a recipe.

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