2-1/2 to 3 cups spelt or whole
wheat bread flour
1-1/4 cups water
1 packet (1/4 oz or 1 Tbsp) quick rising yeast
1 tsp salt
(1 Tbsp molasses - I add it for the taste and to
give the yeast oomph)
In a large mixing bowl combine 2-1/2
cups flour and yeast. Heat water and salt in a
saucepan 'til warm to the touch (110 F) Mix water
into flour to form a dough. Knead for 10 - 12 minutes
until smooth and
elastic (earlobe consistency), adding remaining
flour as necessary to make a barely sticky dough.
Form the dough into an 8 inch long cylinder, and
cut it into 8 equally sized pieces. Form each piece
into a smooth ball (try to remove any seams by
rolling it between your hands. Poke your thumb
center of each piece and twirl it between your
index fingers to make a hole.
Place uncooked bagels on a floured
cookie sheet and allow to rise 20 to 30 minutes
in a warm place until doubled in bulk. (gas oven
with the pilot light on, electric oven with light
on, sunny window or countertop next to warm oven)
Preheat oven to 375F (400F if you want a thicker
crust). In a 4 qt pot boil 8 cups water and 1/2
tsp salt. Drop bagels, 3 at a time into the boiling
water. Cook uncovered 3 - 5 minutes over high heat,
turn once with a slotted spoon. Remove bagels and
transfer to a well oiled or floured baking sheet.
Bake at 375F for 25-30 minutes
or 400f for 20 minutes until firm to the touch.
Cool on racks. Enjoy.
Garlic bagels: add 3 cloves
minced garlic, 1 Tbsp onion flakes to dry ingredients.
Herbed bagels: add 2 tsp dried
Millet bagels: substitute 1
cup millet meal or flour and 1-1/2 to 2 cups spelt
or whole wheat bread flour in the basic recipe.