Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a special dish, whole wheat walnut bagels (soft bagels). It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Whole Wheat Walnut Bagels (Soft Bagels) is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Whole Wheat Walnut Bagels (Soft Bagels) is something which I’ve loved my whole life. They’re fine and they look wonderful.
These yummy whole wheat bagels can be made in the bread maker; the recipe is so simple you'll wonder why you haven't made your own all along. Whole-wheat bagels are made from whole grains rather than the refined grains found in plain or "white" bagels or bread. Whole grains, the healthiest kind of grain, are an integral part of a nutritious, well-balanced diet.
To begin with this particular recipe, we have to first prepare a few components. You can cook whole wheat walnut bagels (soft bagels) using 10 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Whole Wheat Walnut Bagels (Soft Bagels):
- Take 200 grams Lys d'or brand (French bread /medium-strong) flour
- Prepare 50 grams Whole wheat flour
- Get 10 grams Light brown sugar (or superfine sugar )
- Get 5 grams Salt
- Get 3 grams Dry yeast
- Take 10 grams Olive oil
- Take 145 ml Water
- Make ready 50 grams Walnuts
- Make ready 1 liter Hot water for kettling
- Take 1 tbsp Honey for kettling
Whole Wheat Za'atar Bagels are a unique twist on your traditional bagel. Middle eastern spcies elevate this recipe. Warm, yeasty Montreal-style bagels flecked with aromatic za'atar and sprinkled with a bit of extra tangy sumac and sea salt to really bring it home. A recipe for the perfect whole wheat bagels.
Steps to make Whole Wheat Walnut Bagels (Soft Bagels):
- Preparation: coarsely chop the walnuts and roast them in a skillet over low heat until they start making crackling noises.
- Place all ingredients except the walnuts into a bread machine, select the dough cycle and press start, allowing the machine to do its job until the first rising. Add the walnuts in the case inside the machine designated for toppings and additions.
- When the cycle completes, take the dough out to a working surface, punch it down to let the trapped air out, divide the dough into 4 and roll into balls. Cover the dough with a damp cloth, and let it rest for 20 minutes.
- Punch down again to let the air out and roll out the dough to 20 cm in length.
- Place the dough so the longer side lies sideways. Roll the dough somewhat loosely.
- Seal the edges and the seam tightly.
- Roll the dough back and forth with your hands, form it into a 25 cm cylinder shape.
- Using the bottom of your palm, flatten one of the edges.
- Make the dough into a ring, Wrap the end of the dough with the other flattened end made in Step 8. Form to make it into your desired shape.
- Let the dough rest again on a parchment lined cookie sheet. It is done when the dough has loosened and puffed up. It took 30 minutes at 30℃ today.
- Preparation during rising; using a large pot that can hold all 4 pieces of dough at once, bring water to a boil. About 80℃, when small bubbles begin to form at the edge of the pot, would be the ideal temperature.
- Place a piece of paper towel on the working surface for draining the dough right after boiling. Preheat oven to 220℃.
- Add and dissolve honey into the hot water. Insert the dough, and boil both sides 15 seconds each.
- When boiling is done, place it onto the prepared paper towel, and lightly wipe off the excess water.
- Reduce the oven temperature to 200℃, bake the dough for 15～17 minutes or until golden brown.
- The seeds in the main photo are pumpkin seeds that I forgot to add in during the kneading process. Try baking the bagel with pumpkin seeds. They'll look very cute.
These are so easy, you will be baking them all the time. Also included, a recipe for the best scrambled tofu. After all, a good (and vegan) bagel is really not that hard to find. But, and I swear to this, the joy of eating a homemade bagel is quite something else. Comprehensive nutrition resource for Wegmans Bagels, Soft, Whole Wheat Multigrain.
So that is going to wrap it up with this exceptional food whole wheat walnut bagels (soft bagels) recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
