Apple Streusel Sprouted Whole Wheat Bagels are deliciously chewy and completely do-able at home; don’t be intimidated!
I’m so grateful to have wonderful friends like Barbara from Barbara Bakes and Becky from Vintage Mixer. A couple weeks ago we able to together and make these Sprouted Whole Wheat Bagels. We had such a fun time, we each created a different variety of bagel so make sure to visit each of their blogs for more ideas!
Making bagels at home is not hard… it just takes a little time to allow for the process but let me tell you they’re worth the effort because they taste so much better than anything you could buy at the store.
Barbara showed how to shape them not by rolling them out into a log because you can never quite get rid of the seam. The better way is to just poke a hole in the center of the dough ball and then expand the circle and shape it evenly as you work.
The dough needs to rest a couple of times so just invite a couple of friends over to make them with you, and then you’ll get to chat and bake all at the same time!
Here’s a photo of our finished bagels, with all the varieties. We hurried and had a photo shoot because we were anxious to enjoy a taste of each of the varieties. They were all amazing! It was such a fun way to spend a morning.
- 4 cups sprouted whole wheat flour
- 1/4 cup vital wheat gluten
- 1 1/2 teaspoons salt
- 2 1/4 teaspoons 1 package active dry yeast
- 2 1/4 cups water, 120° - 130°
- 1 tablespoon honey
- 2 tablespoons baking soda
- Cornmeal or semolina flour for baking sheets
- For Apple Streusel Variety:
- 3/4 cup finely diced honeycrisp apple
- 4 tablespoons streusel topping
- 2 teaspoons cinnamon
- OR of your choice:sesame seeds, poppy seeds, caraway seeds, nigella seeds, onion flakes
- Streusel Topping:
- 1/2 cup butter
- 1 cup brown sugar
- 1 cup whole grain oats
- 2/3 cup flour
- 1 teaspoon cinnamon
- In the bowl of a stand mixer, using the paddle attachment, combine 3 cups flour, vital wheat gluten, salt and yeast.
- In a small bowl whisk together water and honey. Add to flour mixture and blend at low speed until moistened. Beat 3 minutes at medium speed. Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft, slightly sticky dough, add more or less flour as needed. Knead the dough for 5 minutes until smooth and elastic.
- Place dough in lightly oiled bowl and turn to grease top. Cover; let rise in warm place until double about 90 minutes.
- Divide the dough into 12 pieces. (9 pieces for larger bagels.) Form each piece into a ball. Cover the balls with a damp towel and allow them to rest for 20 minutes.
- Streusel Topping:
- Combine in medium mixing bowl; brown sugar, oats, flour, cut in butter with pastry cutter or two forks until peas size crumbles form.
- Line a sheet pan with a Silpat or parchment paper sprayed with non-stick cooking spray. Poke a hole in the center of each ball of dough with your thumb. Rotate the dough as you gently stretch it to widen the hole to 2-inches in diameter. Place on prepared baking sheet, at least 1 inch apart. Lightly oil tops and cover loosely with plastic wrap.
- Preheat oven to 425°.
- Allow bagels to rest for 30 to 60 minutes, until just beginning to rise. To see if bagels are ready, drop one into a bowl of water. If it floats to the surface within 15 seconds, they’re ready for the next step.
- Line a second baking sheet with a Silpat or parchment paper sprayed with non-stick cooking spray.
- Sprinkle with cornmeal.
- Fill a large stock pot with 6 inches of water and bring to a boil over high heat. Reduce the heat so water is gently simmering.
- Add baking soda.
- Drop bagels into the water two at a time and simmer for 30 seconds on each side. Use a slotted spoon to remove bagels from water and place on prepared baking sheet, rounded side up. Sprinkle streusel toppings or topping of your choice over each bagel as boiled and repeat with remaining bagels.
- Bake 12 minutes or until golden brown.
- Remove from oven and cool on a wire rack completely before serving.
Apple Streusel Sprouted Whole Wheat Bagels are a wonderful adventure in the kitchen… I’m anxious to make them again!
Much Love and Peace~