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Yield:
12 Servings
Combine warm water,
yeast and honey. Let
stand 5 minutes, stir
in salt.
Blend
together whole wheat
flour, wheat germ
and flour.
Gradually mix in 4
cups of blended flour,
beat at medium speed
for 5 minutes.
With spoon add 1 1/4
cups more blended
flour to make a stiff
dough. Turn out on
a floured board (use
white flour) and knead
until smooth, elastic,
and no longer sticky
(about 15 minutes),
adding more flour
as needed.
Dough should be firmer
than for most yeast
breads. Place in a
greased bowl, cover,
let rise until almost
doubled (about 40
minutes). Knead dough
lightly and divide
into 12 equal pieces.
To shape, knead each
piece, forming it
into a smooth ball.
Holding
ball with both hands,
poke your thumbs through
the center. With one
thumb in hole, work
around perimeter,
shaping bagel like
a doughnut 3 to 3
1/2 inches across.
Place shaped bagels
on lightly floured
board, cover lightly
and let stand in a
warm place for 20
minutes.
Bring
the 3 quarts of water
and 1 tbsp sugar to
boiling in large kettle.
Adjust heat to keep
it boiling gently.
Lightly grease baking
sheet and sprinkle
with cornmeal.
Heat
oven to 400 degrees.
Gently lift one bagel
at a time and drop
into water, boil about
4 at a time, turning
often, for 5 minutes.
Lift out with slotted
spatula, drain briefly
on a towel and place
on baking sheet.
Brush
with glaze made with
1 egg yolk and 1 tbsp
water. Bake 35 - 40
minutes, or until
well browned and crusty.
Cool on rack.
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