These bagels from King Arthur Flour
aren’t 100% whole wheat, but use a blend of flours to achieve the right texture while including some whole grain. I used half all-purpose white flour and half whole wheat flour, but if you have higher protein baking flours on hand, go ahead and use them. Other than that, all you need is yeast, sugar, and salt.
The bulk of the work is done the night before, when the dough is mixed, kneaded, and allowed to rise. Then, you shape the dough and set the bagels in the refrigerator overnight.
When you wake up, the dough comes out of the refrigerator to warm up while you’re making coffee. Then after a quick boil and a short bake, breakfast is served. Yes, there are quite a few steps to create these bagels, but each step is fairly short and simple.
In the end, I think these bagels are worth it. The crust is golden brown, and the bagel has just the right amount of chew. These bagels had a large diameter but were fairly flat; if you’d like a higher bagel, be sure to shape the dough in a smaller circle. Next time I might even experiment with sesame seeds, poppy seeds, or maybe some cinnamon and raisins. Or maybe we’ll have a make your own bagel party – can your local bagel shop do that?