WHOLE WHEAT EVERYTHING BAGELS

It all started with a delivery of @traderjoes everything bagel seasoning…
The perfect thing in the morning of a long weekend: everything bagels! These are a bit of a lengthy process, but more because of waiting than actual cooking. If you are getting creative in the kitchen over quarantine, I recommend giving these bad boys a try! I couldn’t get my hands on bread flour so I used whole wheat. Apparently you can also use all-purpose.

Fun tip: you can prep the dough and leave in fridge so you can skip half the process if you want to make them in time for a nice Saturday morning :)

INGREDIENTS:
4 1/4 cups whole wheat flour
2 tsp salt

1 1/4 tsp instant yeast

water

2 tbsp olive oil

1 tsp honey

2 tbsp baking soda

Everything bagel seasoning

In a bowl, whisk flour and yeast and salt. In another smaller bowl combine 1 2/3 cup lukewarm water and honey. Combine the 2 bowls together. Then mis for 4 min until dough is smooth. If you have a stand mixer, use that. If you don’t (like me), use a regular mixer. Shape dough into a ball. Add 1 tbsp of olive oil to a bowl and add ball. Turn ball around to get it coated in the oil. Cover bowl tightly with Saran Wrap and let sit at room temp for 2 hours. Once dough has risen to about double in size, divide into 8 pieces and shape them into balls. Using your hands, roll each ball into an 8 in rope to shape the bagel. Wrap around your hand and dab a little water on each end and press together. Make sure you leave about 2 inches of space in the center so your bagels don’t squish together. Cover bagels with Saran Wrap and let sit for about 50min. Using a pot or dutch oven, add water and baking soda and bring to a boil. 2 at a time, drop your bagels in (they should float). After 30 seconds, flip and do other side for another 30 seconds. Remove from water and add whatever seasoning you want. Bake bagels for about 9 minutes on 425.