These are yummy whole wheat bagels! Make these into whatever flavor you desire by omitting the cinnamon and raisins and add blueberries, onion, plain…the options are endless! Have fun!
Combine warm water and yeast in a large bowl; allow to dissolve, about 5 minutes.
Stir honey, molasses, and cinnamon into the yeast; stir gently.
Stir flour, raisins, and salt into the bowl with the yeast-honey mixture. Mix well; it will be crumbly. Knead until dough is smooth, about 10 minutes. Cover with a towel and allow dough to rest for 20 minutes.
Bring a large pot of water to a low boil.
Pinch off a 2-inch ball of dough and roll into a snake. Wrap it around with 4 fingers and gently pinch ends together to form a bagel shape. Repeat with remaining dough to make 25 to 45 bagels.
Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
Place bagels in boiling water; cook for 2 minutes on each side. Remove from the water and place on the prepared baking sheets.
Bake in the preheated oven until golden brown, 10 to 15 minutes. Cool on wire racks.
Per Serving: 182 calories; protein 4.9g; carbohydrates 42.7g; fat 0.7g; sodium 204.1mg.
The best flavour of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as white bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then clear it off the next day.