Whole Wheat Bagels
3 Cups warm water
1 ½ T yeast
2 T Honey
2 tablespoons Gluten
½ tablet 500 mg vitamin C Crushed
6 – 8 cups whole wheat flour
1 T Salt
Mix the first 5 ingredients plus 3 cups of the flour. Let stand for 15 minutes. Added the salt, and add the flour a little bit at a time, kneading till the dough becomes smooth and elastic, or in a mixer, until it cleans the sides of the bowl. Knead for 5 -7 minutes total.
Place in a greased bowl, cover and allow to rise for 45 minutes or until double in size. Punch and knead briefly to remove all the air bubbles. Divide into 12 equal portions. Roll each into a ball, and pinch a hole in the center. Slowly and carefully pull on the dough, to form small bagel size rings. Place on a greased Cookie sheet, cover and let rise for 5 to 10 minutes.
Bring about 3 inches of water to a slow simmering boil, add
2 tablespoons of honey. Dip each bagel into the water for
2 minutes on the first side, and 1 minute on the other side.
Place on a towel, to drain briefly, then transfer to a greased
Cookie sheet. Brush with one egg white, mixed with a Tablespoon
of water, and then place in a 425 oven for about 20 –
25 minutes till well browned.
If desired you can sprinkle Herbs, dehydrated onions, or
Salt, on top of your bagels after you brush with the egg wash.
You can also add herbs, nuts, and dried fruits and spices
to the bagels while you are kneading it.