Seeded Whole Wheat Flax Bagels
If you're looking for a bagel that's not only loaded with flavour, but also full of fibre, look no further!
Servings: 8 Bagels
Calories: 447kcal
Equipment
- Baking Sheet
- Parchment Paper
Ingredients
Dough
- 1 ⅓ cup Warm Water
- ⅓ cup Liquid Honey
- 4 teaspoon Active Dry Yeast
- 1 ½ cups All Purpose flour
- 1 ½ cup Whole Wheat Flour
- ½ cup Flax Meal
- ½ cup Mixed seeds We used flax, sunflower, poppy, and pepita
- 2 teaspoon Salt
- 2 tablespoon Vegetable Oil
Assembly
- 3 L Hot Water
- ¼ cup Honey
- 1 Large Egg
- ½ cup Mixed seeds We used flax, sunflower, poppy, and pepita
Instructions
- Pour water into a microwave safe bowl. Stir in honey and yeast, allow to stand for 10 minutes – it should get very bubbly.
- In a large mixing bowl, combine flours, flax meal, seeds and salt. Pour in yeast mixture and oil, stir well to combine.
- Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes. Place dough in a greased bowl, cover with plastic wrap, and allow to rise for one hour, or until doubled in size.
- Once dough has doubled, punch it down, and divide it out. We divided the mixture into 6 equally sized balls, a large bagel. You can divide into 8 for medium sized bagels, or 10- 12 for smaller bagels.
- Preheat oven to 350 F. Line 2 baking sheets with parchment paper, scatter cornmeal across if desired. (Optional!)
- There are two main ways of forming bagels – with roll each lump of dough into a thick “snake” and secure the ends together, or roll each lump into a smooth ball before poking a finger though. Once you have a hole made, stretch the ring of dough out a bit to enlarge the hole. Personally, I prefer the latter.
- Once you have all of your bagels formed, set them on a baking sheet to rise for another 10 minutes.
- In a large pot, combine water and honey, bring to a boil. I like to lay a sheet of parchment paper out across the other half of the stove, as my work surface.
- Turn heat down a little, allowing water to simmer rather than continue to boil. 2 or 3 at a time, drop your bagels into the simmering water, allow to cook for 1 minute, then flip each and allow to cook for another minute. Drain well, place on the parchment lined work surface, allow to cool slightly.
- Whisk egg together with 1 tablespoon of water, brush over the tops and sides of each bagel.
- Place seeds in a wide, shallow bowl. One at a time, pick up each bagel, gently invert into the bowl, and swirl around to coat the tops and sides. Place topping side up on baking sheets, as you finish each.
- Bake for about 37 minutes (for 8), 35 minutes (if you’re making 10-12), or 40-45 mins (If you’re doing 6 large ones), until golden brown.
Nutrition
Calories: 447kcal | Carbohydrates: 64g | Protein: 13g | Fat: 18g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 603mg | Potassium: 398mg | Fiber: 12g | Sugar: 21g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 4mg