Honey Wheat Bagels

Every once and a while, a good bagel, toasted with cherry preserve is a wonderful breakfast. This morning, we decided to try whole wheat bagels.



This recipe is so easy! It's just a little time consuming -- about 2 hours from start to finish. But, it's worth it. Simple ingredients and a yummy result = a breakfast we enjoy!

Honey Wheat Bagels - From Laura @ Heavenly Homemakers

4 C whole wheat flour
2 1/4 tsp. yeast
1 1/2 C warm water
3 T honey + 1 T honey
1 tsp. sea salt



Combine 2 C flour, salt and yeast in a large bowl.



Then, add warm water.



Lightly spray your T with cooking spray, then add the 3 T of honey. If you spray your spoon first, the honey slides right off :) That's my kitchen tip!





Stir to combine, and stir in the remaining 2 C wheat flour.



Knead for ~10 minutes; then cover and allow the dough to rest for 10 minutes.

Meanwhile, bring a large stock pot of water to boil. Add in 1 T honey to boiling water.

Divide the dough into 12-16 pieces (depending on how large you want your bagels).

Create a hole in the center and shape into a bagel.

Let the bagels rest on a greased cookie sheet for 15ish minutes.



While the bagels rest, turn your oven on to broil.

Broil the bagels for 2 min/side.



When the bagels are broiled, place the bagels (about 4 at a time) into the big stockpot.



Boil them for 7 minutes; turning once about half way through.

Drain the bagels on a towel.



Then, bake at 375 for 25-30 minutes until lightly brown.



Allow them to cool just a little bit -- then enjoy.



You can freeze the ones that don't get eaten; they toast very nicely from the freezer.

These also make wonderful sandwiches for lunch -- a nice change from standard bread.

This post is linked to:

• Tasty Tuesday