Mini Wheat Bagels

Do you want to know one of my favorite blogs?  How Sweet It Is.  I have many, many blogs that I read.  That I would totally recommend you read them as well.  {You can find them on the right-hand column of my blog.}  But, of course, I have my favorites – Ones that I read everyday, no matter how busy I am.  And one that I just can’t go a day without reading is Jessica’s blog, How Sweet It Is.  I’ve loved her blog for quite some time, but I loved it even more when I met Jessica earlier this year.  Jessica is incredibly sweet, funny, and really down-to-earth and inviting.  I know, it totally sounds like I have a girl crush on her.  {And maybe I do haha :).}  But it just makes reading a blog so much worthwhile when you know the writer is someone so genuine.  So pretty much if you haven’t visited How Sweet, you have to!  Go now.  No wait, don’t go now!  I have a great recipe for you today!

While browsing Jessica’s blog one day I came across Homemade Bagels.  My husband and I are pretty much obsessed with bagels.  We love them.  They are definitely one of our favorite indulging breakfasts.  We normally just go up the street to get our bagels, but I really have always wanted to make some from scratch.  So finally, a couple months ago, I got in the kitchen and made my first batch of homemade bagels.

My favorite type of bagel is just a basic wheat bagel, so I knew this is where I needed to start.  The actual process of making the bagels is really no harder than making a bread rolls.  The only big difference is having to form the bagels.  But this takes no more than 5 minutes and is a lot easier than you may think.  Especially if you make Mini Bagels like I did!

Just like I thought, homemade bagels are completely worth it!  There is nothing like enjoying a bagel where you know exactly what ingredients went into that bagel. 

Enjoy!

Mini Wheat Bagels

For Printable Recipe, Click here!

Makes: About 20 2½-inch Mini Bagels

2 Cups Warm Water

2 tablespoons Sugar

2 packets (2¼ teaspoons) Active Dry Yeast

2 cups All Purpose Flour

2 ½ cups Whole Wheat Flour

1 teaspoon Salt

1 tablespoons Brown Sugar, For Water Bath

In the bowl of a stand mixer, stir together the water, sugar, and yeast.  Let sit until the yeast has activated and bubbles start appearing on the surface, about 10 minutes.  With the dough hook attached and the mixer running on low speed, gradually add the all purpose flour, whole wheat flour, and salt.  Using a spatula, help the dough form by scraping down the sides and pushing the flour to the center of the bowl.  Once all the flour has incorporated, increase the speed to medium-high and begin kneading the dough.  If the dough is sticky, add a little bit of all purpose flour, 1 tablespoon at a time.  Continue kneading the until the dough forms a ball and is smooth and elastic, about 7 minutes. 

Place the dough-ball in a lightly-oiled large bowl.  Cover with a clean towel and allow the dough to rise in a warm place (I place it in a turned-off oven).  The dough should double in size, about 1 hour.

Punch down the dough and place it on a lightly floured surface.  Divide the dough into about 20 2½ round balls (each ball should weigh about 2.5 ounces).  Cover the dough balls with a warm towel and allow them to rise for 30 minutes.

Begin bringing a large pot of water to a boil.  Add the brown sugar to the water.

Begin forming the bagels by taking one bagel and carefully, with your thumb and forefinger, poking a hole into the center of the ball.  Move the bagel around the 2 fingers to stretch out the bagel.  Place the bagel on a baking sheet and repeat with the remaining balls of dough.

Preheat the oven to 400 degrees F.

When the dough has come to a rolling bowl, place 2-3 bagels in the pot of water.   Allow the bagels to cook for about 2 minutes and then flip the bagels and allow them to cook for another minute.  With a slotted spoon, remove the bagels from the water and place on a greased baking sheet.  Repeat with the remaining bagels until you have finished pre-cooking all the bagels. 

Place the bagels in the oven and bake until they begin to turn a light golden brown, about 20 minutes.  Remove the bagels from the oven and transfer them to a cooling rack to cool completely.

Slice, toast, slather with cream cheese or butter, and serve.  Enjoy!

These last up to 1 week in a sealed container in the refrigerator.

Recipe adapted from How Sweet It Is, who adapted it from foodnetwork and king arthur flour.