Easy Bread Machine Whole Wheat Bagels

IMG_1303Before milling at home, we used to buy bagels by the case!  It was one thing that actually kind of ‘scared’ me when I wanted to switch to the fresh milled flour.

How on earth was I going to make a BAGEL!?

The recipe below is so simple and so easy to make for variations that my desire for an ever lasting bagel variety has been satisfied at home!   Onion, cinnamon, raisin, date, blueberry, honey wheat and more are all back on the menu!  And the ease, quietness and convenience of using the Wondermill has opened more and more flavor options as I play with my food!

Before starting, be sure to mill 3 cups of Hard Wheat (white or red) in your Wondermill

Whole Wheat Bagels
Makes about 8 Bagels

Ingredients:

  • 1 Cup warm (100-110 degree) water
  • 3/4 tsp salt
  • 1/4 Cup Organic Evaporated Cane Crystals (sugar)
  • 3 Cups Flour (Freshly milled hard white whole wheat)
  • 1 ½  tsp Instant Yeast

Boiling Ingredients:
3 quarts of water (to boil them in)
3 TBS Honey
2 tsp Sea Salt

Finishing Touches:
1 egg  beaten with 1TBS melted butter
1 TBS corn meal

Directions for bread machine:
Place water, sugar (Eco Sweet), salt, flour and yeast in the bread machine pan per manufacturer instructions. Set on ‘dough’ setting.

Options: During kneading or at ‘add-in’ beep you can add any dry fruit of your choice…cranberries, raisins, dates, figs, etc. or a savory choice of onion flakes, chives, rosemary or other dry spices.

Bring 3 quarts water, 3 TBS Honey and 2 tsp salt to a boil.
Dust a cookie sheet with cornmeal. Have it handy.
Preheat oven to 375 degrees and place rack in the middle.

Shaping, boiling & baking Bagels:
When first rise is finished weigh dough into 8 equal. Slightly flatten in the palm of your hand. Using thumb and middle finger poke a hole in the center while turning around your thumb until bagel is formed.  Set on lightly floured surface when done with crinkled, side down, smoothest side up. Repeat until all are shaped. Cover with clean towel and let rest/rise for 3-5 minutes.

Now, float each rested/risen bagel (max 2 at a time) in boiling bath. Cook 30 seconds one side, flip, 30 seconds other side. Remove with slotted spatula and place on cornmeal dusted pan. Brush with egg white mixture.

Once the egg mixture is on, if you’d like top with special toppings.  Pictured above are toasted onion flakes.  Other options are poppy seeds, sun-flower or sesame seeds, strussle topping, cinnamon & sugar…the variety is practically limitless.

Bake in preheated 375 degree oven for 18-22 minutes on middle rack, until browned.

Once cooled, slice to store as frozen or store whole for fresh or refrigerator storage.

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About Donna Miller

Donna Miller is a believer and follower of The Risen Messiah, the wife of 30 years to the love of her life Joseph, and the mother of three, amazing home-school graduates. She’s now been further blessed, as her family has grown with the additions of a daughter-in-law and a new son-in-law.

The Millers are the owners of Millers Grain House, the founders of PREPARE Magazine and the Organizers of the WNC Preparedness Group in Asheville, NC.

Donna is the hostess of the three popular internet radio podcasts: “Surviving on Shoestrings”, “The Back to Basics Kitchen” and “Your Preparation Station” found on Blog Talk Radio, Stitcher and iTunes. She also hosts a popular YouTube Channel that she hopes will help encourage others to enJOY playing with healthy food and saving money.

Donna is a sought-after speaker and trainer, a published author and a freelance writer for multiple blog and recipe sites. She teaches local classes & ladies retreats and also travels to teach hands-on lost skills to others.

Donna’s deepest desire through all of these endeavors is that God be Glorified as she shares. Her mission is to help “prepare you and your kitchen with tools, tips, skills and encouragement.”

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