2 cups white whole wheat flour (or substitute all-purpose or bread flour)
3 tablespoons vital wheat gluten (optional—will yield a softer bagel; omit if using bread flour)
1 tablespoon cream of tartar
1 tablespoon brown sugar
2 teaspoons salt
1 1/2 cups water
For the Water Bath
4 cups water
2 tablespoons brown sugar
For the Topping
1/4 cup granulated sugar
1/4 cup brown sugar
3 teaspoons cinnamon
In a small bowl, combine the cinnamon and sugar. Set aside.
In a large mixing bowl, combine the yeast, all purpose flour, white whole
wheat flour, vital wheat gluten, cream of tartar, brown sugar, and salt. Place
the water in a microwave-safe measuring cup, then heat to 120 to 130 degrees
F. Add the water to the dry ingredients, then stir to moisten the flour. Knead
the dough by mixer fitted with a dough hook for 10 minutes on medium low speed
or by hand for 10 to 15 minutes on a lightly floured work surface. The dough
should be very stiff, smooth, and hold its shape.
Clear your work surface, then sprinkle it generously with the cinnamon and
sugar mixture. Knead the dough on top of the cinnamon sugar by a few turns to
incorporate the mixture and form a swirl. Transfer the dough to a lightly greased
mixing bowl, then cover and set aside to rise until noticeably puffy, 1 to 1
1/2 hours (the dough may not double).
Divide the dough into 8 portions, then roll each into a smooth, round ball.
Set the balls on a lightly greased cookie sheet, then cover with plastic wrap
lightly misted with cooking spray and let rest for 30 minutes.
While the dough is resting, prepare the water bath. Bring the water to a
low boil in a deep, wide pot. Heat your oven to 425 degrees F. Lightly grease
a large baking sheet with cooking spray or line with parchment paper or a silicone
Once the dough has rested, use your index finger to poke a hole through
the center of each ball, then lift the ring and twirl it around your finger
to stretch the hole until it is roughly 2 inches in diameter (the entire bagel
will be about 4 inches across). Transfer to the prepared baking sheet and repeat
with the remaining dough.
Working four bagels at a time (if your pan is not large enough, work in
smaller batches), carefully transfer the bagels to the simmering water. If necessary,
increase the heat to return the water to a gently simmering boil. Cook the bagels
for 2 minutes on the first side, flip, then cook 1 additional minute. With a
slotted spoon or spatula, remove the bagels from the water and place them back
on the baking sheet. Repeat with the remaining bagels.
Combine the topping ingredients (brown sugar, granulated sugar, and cinnamon),
then sprinkle the mixture evenly over the bagels, using the full amount.
Bake the bagels for 20 to 25 minutes, until golden.
Transfer to a wire rack to cool completely.
Yield: 8 bagels
Bagels are best enjoyed the day they are made, but can be kept at room temperature
in a zip-top bag for up to 2 days. So that all may enjoy while they are fresh, keep
four for yourself, and give four away! Bagels may also be wrapped tightly in plastic
wrap or foil and frozen for up to 3 months.