We love Bagels. we live in Niger, West Africa where bagels do not exist so once in a while i get into the work of making them. I like also making them whole wheat.
2 teaspoons of active dry yeast
1 ½ tablespoons of granulated sugar
1 ¼ cups of warm water (you may need more)
3 ½ cups of flour (for whole wheat 1 ½ whole wheat flour, remaining all purpose flour)
1 ½ teaspoons of salt
3. Pour half of the remaining warm water into the well. Mix and stir in the rest of the water as needed. You want to result in a moist and firm dough after you have mixed it.
5. Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.
6. Carefully divide the dough into 8 – 10 pieces. Shape each piece into a round.
7. Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough.
8. After shaping the dough rounds and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF / 220ºC.
9. Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water. Boil as many as you are comfortable with boiling. Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple seconds). Let them sit there for 1 minute, and them flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel.
10. Once all the bagels have boiled transfer them to a lightly oiled baking sheet. If you want a topping, prepare an egg wash (1 egg with a few drop of water). I like sesame seeds.
12. Bake for 20 minutes, until golden brown.
13. Cool on a wire rack.