SPROUTED BAGELS

INGREDIENTS

  • 1 tablespoon active dry yeast
  • 2 cups water, warm
  • 1 tablespoon light brown sugar
  • 1 tablespoon granulated sugar
  • 3 cups unbleached bread flour
  • 3 cups sprouted wheat flour
  • 1 tablespoon salt

 

Yields 12 bagels

 

DIRECTIONS:

 

Dissolve the yeast in the water and add the sugars. Let sit for about 10 minutes.  Mix the remaining ingredients until the dough pulls away from the sides of the bowl.

Turn the dough out onto a lightly floured work surface and knead, adding more flour as necessary, until smooth. Cover the dough with a damp towel, and let it rest for about 20 minutes.

Divide the dough into 12 balls, make holes in them with your thumb and spread the holes with your fingers to make them really wide – they will shrink when cooking.

 

Dust a tray with cornmeal and place bagels on it.  Cover lightly with a dump towel and/or plastic wrap and let rise for 30 minutes.  Refrigerate for about 12 hours..

Remove the bagels from the refrigerator. Let them rest at room temperature for about 45 minutes. Bing a large pot of water to a rolling boil, and preheat the oven to 450°F/230
C.

Boil bagels for about 1 minute on each side – two at a time.  Remove them with a spotted spoon and place on a parchment-lined baking sheet.  Bake the bagels for 15 to 20 minutes, or until they're Remove the bagels from the oven, and cool them on racks
.