Peter's Multigrain Bagels
- 1 to 3 cups white flour
- 1 cup whole wheat flour
- 1/2 cup oatmeal
- 1/2 cup mixed grains and nuts (cornmeal, oat bran, chopped walnuts)
- 1 1/2 tablespoons sugar
- 1 tablespoon salt
- 2 packages yeast
- 1 1/2 cups very warm water
- 1 1/2 tablespoons honey
- Cornmeal (for sprinkling on cookie sheet)
In a large bowl, mix whole wheat flour and 1/2 cup white flour, sugar, salt, and yeast. Gradually add warm water and honey to dry ingredients and beat with electric mixer at medium speed for 2 minutes, scraping bowl.
Stir in oatmeal and additional grain mix. Beat at high speed for 2 minutes, scraping bowl. Stir in enough flour to make a soft dough (begin with 1/2 cup and add more as needed).
Knead until smooth and elastic (about 5-10 minutes). Don't overwork the dough, it should stay a bit sticky. Place dough in ungreased bowl, cover with plastic wrap, and let rise for 40 minutes.
Punch dough down. Sprinkle cookie sheet with cornmeal. Divide dough into 8 pieces. Shape each into ball, poke hole in middle with fingers and gently shape.
Place bagels on cookie sheet, cover with plastic wrap, and let rise 40 minutes.
In a large, shallow pan, boil 1 to 2 inches water. Add a few bagels at a time, reducing heat as needed to prevent overboiling. Simmer bagels 6 to 7 minutes, 3 to 3 1/2 minutes per side.
Remove bagels from water and place on towel to cool. Flip them over after a few minutes to prevent sticking.
Preheat oven to 375 degrees. Cool bagels 5 minutes. Place bagels back on baking sheet (adding more cornmeal, if needed). Bake bagels at 375 degrees for 30 minutes, until done. Remove bagels from baking sheet, cool on wire rack.
Stir in oatmeal and additional grain mix. Beat at high speed for 2 minutes, scraping bowl. Stir in enough flour to make a soft dough (begin with 1/2 cup and add more as needed).
Knead until smooth and elastic (about 5-10 minutes). Don't overwork the dough, it should stay a bit sticky. Place dough in ungreased bowl, cover with plastic wrap, and let rise for 40 minutes.
Punch dough down. Sprinkle cookie sheet with cornmeal. Divide dough into 8 pieces. Shape each into ball, poke hole in middle with fingers and gently shape.
Place bagels on cookie sheet, cover with plastic wrap, and let rise 40 minutes.
In a large, shallow pan, boil 1 to 2 inches water. Add a few bagels at a time, reducing heat as needed to prevent overboiling. Simmer bagels 6 to 7 minutes, 3 to 3 1/2 minutes per side.
Remove bagels from water and place on towel to cool. Flip them over after a few minutes to prevent sticking.
Preheat oven to 375 degrees. Cool bagels 5 minutes. Place bagels back on baking sheet (adding more cornmeal, if needed). Bake bagels at 375 degrees for 30 minutes, until done. Remove bagels from baking sheet, cool on wire rack.