Meet one of my favorite bagels- Honey Grain. Lightly sweet and made with whole wheat and oat flour, this bagel is perfect with cream cheese or as the base for a hearty sandwich. If you like wheat bread, you’ll love this bagel!
- 2 ¼ teaspoons dry active yeast
- 1 tablespoon brown sugar
- 1 ⅓ cups warm water
- 3-3 ½ cups whole wheat flour, plus extra for kneading
- 1 ½ cups rolled oats (or 1 cup oat flour, ½ cup whole oats)
- 1 teaspoon salt
- 3 tablespoons honey, plus extra for glaze
- Dissolve sugar in water in a large bowl and sprinkle yeast on top and let stand for 10 minutes.
- While yeast proves, place one cup of oats in a food processor and pulse until oats are the consistency of flour. My Ninja blender was perfect for this task! Skip this step if you are using ready made oat flour.
- After 10 minutes, mix in honey, salt, oat flour and wheat flour until dough forms a shaggy ball.
- Turn dough onto a well-floured surface and knead until dough is smooth and elastic. If you are using a stand mixer, use the dough hook attachment and mix on low for 3-4 minutes. Then increase speed to medium until dough is smooth, about 5 minutes.
- Roll your dough into a ball and transfer to a large bowl and cover with a kitchen towel. Let rise for one hour in a warm, draft free place, or until dough has doubled in size.
- Gently de-gas the dough and divide into 8 equal pieces. I find it easiest to do this with a kitchen knife. Roll each piece into a smooth ball, and use a floured finger to make a hole in each ball. Widen the hole to approximately one-third of the bagel’s diameter.
- Place bagels on a lined baking sheet (lined with either parchment paper or a silicon mat) and cover. Allow bagels to rise for 20 minutes.
- While your bagels rise, preheat the oven to 425 degrees Fahrenheit and bring a large pot of water to a rolling boil.
- Once bagels have finished rising, boil bagels uncovered for one minute on each side. Depending on the size of your pot, you should be able to boil 2-3 at a time. Remove bagels from boiling water using a slotted spoon or perforated skimmer and let cool on a wire rack. Repeat for all bagels and pat dry with a towel before returning to baking sheet.
- Pour remaining oats into a shallow dish. Lightly glaze the top of each bagel with honey and press into dish oats until bagel is well coated.
- Return to baking sheet and bake for 20-25 minutes. Bagel should sound hollow when tapped.
- Allow bagel to cool on a wire rack, and enjoy!
Basic bagel recipe adapted from: Bread, by Eric Treuille and Ursula Ferrigno.