Buttermilk Breakfast Bagels |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Generous helpings of maple syrup and brown sugar team with buttermilk powder, sourdough starter and whole wheat flour in these chewy boiled bagels... perfect for breakfast (and awesome as French toast). Made for mom as one of my weekly breads. Ingredients:
1/4 cup warm water |
1 pkg active dry yeast |
3/4 cup warm water |
1/2 cup old sourdough starter |
1/4 cup brown sugar |
1 1/2 tsp maple extract |
2 cups flour |
2 cups whole wheat flour |
1 1/2 tbsp gluten flour |
1/2 tsp salt |
1/2 tbsp ground cinnamon |
1/4 tsp ground nutmeg |
2 tbsp buttermilk powder |
1 tbsp honey (for boiling) |
Directions:
1. Combine warm water and yeast in a deep bowl of a stand mixer with dough hook. Let stand 10 minutes, until foamy.
2. Stir in remaining warm water, sourdough starter, brown sugar and maple extract until well blended.
3. In another bowl, whisk together flours, salt, cinnamon, nutmeg and buttermilk powder.
4. With the mixer running, begin adding the flour mixture to the liquids.
5. Knead until a smooth, stiff dough forms, about 10 minutes.
6. Place into a greased bowl, turning to grease the top. Cover and let rise 2 hours.
7. Punch down the dough, divide into 10 balls and let rest, covered, 10 minutes.
8. Shape dough balls into rings, cover and rest again for 35 minutes.
9. Meanwhile, bring a large pot of water with the honey to a boil and preheat the oven to 375F.
10. Place the bagels, two at a time, into the boiling water and cook for 1 minute each side.
11. Drain well, and place on lined baking sheets.
12. Bake for 30 minutes and cool on a rack.
13. Makes 10 4-oz bagels.
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