Directions:
- Combine yeast with water in a large bowl, stir until yeast dissolves.
- Add corn syrup, brown sugar, oil and salt to bowl and stir throughly.
- Place the 1/2 cup whole wheat flour and 1 1/2 cups of white flour in bowl, stir to incorporate.
- Sprinkle some of the reserved flour in the bowl and on your work surface.
- Knead the dough, adding reserved flour as needed for 6-7 minutes.
- Dough will be dry to the touch but not tacky or sticky.
- Cover with bowl, let rise for 30-40 minutes.
- Punch dough down, cut in half evenly.
- Cut each half in thirds.
- Grease a cookie sheet with oil.
- Place each piece of dough in your hand and flaten slightly.
- With your finger, create a hole in the center of the dough.
- Repeat with remaining dough.
- Place each on oiled cookie sheet, let rise 30 minutes, covered with a clean and dry tea towel.
- Preheat oven to 400 degrees F 10 minutes before bagels are done rising.
- Prepare the water bath by filling a large pot 2/3 full with water.
- Add sugar and heat just to boiling, but not a raging boil.
- When bagels have rising, carefully enlarge any holes that have closed.
- You don't want to handle the bagels too much at this point or they won't have the right consistency.
- Place 1-2 bagels in water, cook 20 seconds on one side, flip and cook another 20 seconds on the other side.
- Let each bagel drain 10 seconds and place on a cookie cooling rack, I use a slotted spatula for this operation.
- Repeat with remaining bagels.
- After letting the bagels cool slightly, dust with cornmeal.
- Place, cornmeal side down on the same baking sheet.
- Bake, and check on them 5 minutes into baking.
- When they are slightly golden on bottom, I remove them to a cookie cooling rack, then I place them (I place the golden side down on the cooling rack) on top of the baking sheet.
- Place back in oven and cook until slightly golden on tops and center is not doughy (where the bagel hole is).
- I never time this.
- Cool on cookie sheet and store in plastic baggies.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.81 Kcal (761 kJ) | ||
| Calories from fat | 6.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.73g | 1% | |
|---|---|---|---|
| Sodium | 328.2mg | 14% | |
| Potassium | 72.47mg | 2% | |
| Total Carbs | 38.48g | 13% | |
| Sugars | 4.86g | 19% | |
| Dietary Fiber | 1.3g | 5% | |
| Protein | 4.47g | 9% | |
| Iron | 1mg | 6% | |
| Calcium | 12.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 223.81 Kcal (937 kJ) | ||
| Calories from fat | 8.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.9g | 1% | |
|---|---|---|---|
| Sodium | 404.02mg | 14% | |
| Potassium | 89.21mg | 2% | |
| Total Carbs | 47.37g | 13% | |
| Sugars | 5.98g | 19% | |
| Dietary Fiber | 1.61g | 5% | |
| Protein | 5.5g | 9% | |
| Iron | 1.2mg | 6% | |
| Calcium | 15mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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