Bagels, I love them I mean what’s not to love. The chewy yet soft texture, you can eat them various ways and not to mention the amount of flavours you can get them in. I buy them regularly, I actually have some cinnamon and raisin ones in my freezer, they are nice but not as full of flavour as I would like. So why haven’t I made them before? Lack of time perhaps, maybe they’ll be hard to make? There’s really no excuse.
When I saw February’s #BreadBakers theme of bagels I was happy and a little worried. I was happy as now I had no excuse not to make them and I’ve been wanting to try my hand at them for ages but a little worried it wouldn’t work out and that I’d waste time and ingredients on them.
There’s only one way to find out right? So here you have my Honey Multigrain Bagels. I was initially going to bake plain bagels being my first time making them and all but once I’d chosen the book I was going to make them from, other variations were presented so being faced with options I asked my partner which ones he’d prefer and these where his choice. A great choice at that!
Whilst in the process of making these bagels I was very worried, the recipe stated to use cool water which I thought a bit strange but sticking to the recipe I proceeded. The bagels didn’t really rise much at all, they puffed slightly but that was all. Until that is they hit the boiling water, here is where they puffed up and resembled bagels and not miniature doughnuts. Phew!
These bagels are packed full of healthy grains and flour. There’s three flours in here, strong white bread flour, rye flour and whole-wheat flour. Also included in cornmeal, wheat germ, chia seeds and golden linseed (alternatively known as flaxseed). I love baking with new to me ingredients, never baking with chia seeds and linseed was a fun experience. They give the dough a subtle coarse texture, perfect for grain lovers. As for the honey, a mouth-watering scent wafts from each and every one.
I’m very pleased with these to say the least (Stacy is well aware of my concerns I had with these) but they baked up a dream with the signature soft and slightly chewy crust and a light crumb, wonderful!
Big thanks to Heather of Hezzi-D’s Books and Cooks who chose February’s theme. Now let’s see what the other #BreadBakers made for this month’s Bagel theme.
- Asiago Cheese Bagels by Jenni at Pastry Chef Online
- Basic Bagels by Caro at En la Cocina de Caro
- Basic Bagels with Blueberries from Holly at A Baker’s House
- Blueberry Bagels by Sophie at Sweet Cinnamon Honey
- Chocolate Chip Bagels by Cindy at Cindy’s Recipes and Writings
- Classic New York Water Bagels by Karen at Karen’s Kitchen Stories
- Cornmeal Bagels by Renee at Magnolia Days
- Easy Homemade Bagels by Wendy at A Day in the Life on a Farm
- Homemade Truffle Salt Bagels by Tara at Noshing With The Nolands
- Honey Multigrain Bagels by Laura at Baking in Pyjamas
- Jalapeño and Cheddar Bagels by Stacy at Food Lust People Love
- Montreal Bagels by Robin at A Shaggy Dough Story
- Orange Ginger Bagels by Rocio at Kids & Chic
- Parmesan Garlic Bagels by Heather at Hezzi-D’s Books and Cooks
- Simit (Turkish Bagels) by Adam at Bakers and Best
- Sour Dough Bagels from Veronica at My Catholic Kitchen
- Whole Wheat Oat Bagels by Kelly at Passion Kneaded
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to email@example.com
Stay in contact with Baking in Pyjamas!! Be sure to follow me on my social media, so you never miss a post!
Yields – 12 Bagels
- 180 ml (3/4 cup) Cool water
- 100 grams (3/4 cup) Strong white bread flour
- 25 grams (1/4 cup) Rye flour
- 1/4 teaspoon Dried active yeast
- 300 ml (1 1/4 cup) Cool water
- 1 teaspoon Dried active yeast
- 6 tablespoons Honey
- 1 batch of poolish (mixed the day before)
- 320 grams (2 1/3 cups) Strong white bread flour
- 75 grams (3/4 cups) Rye flour
- 150 grams (1 1/4 cups) Whole wheat flour
- 120 grams (3/4 cup) Cornmeal
- 50 grams (1/4 cup) Wheat germ
- 1 tablespoon Maldon sea salt
- 21/2 tablespoon Linseed (flaxseed)
- 3 tablespoon Chia seeds
- 2 tablespoons Bicarbonate of soda
- The day before you want to make the bagels you need to make the poolish, to do this place the water, bread flour, rye flour and yeast into a medium size bowl, mix together, cover with clingfilm and leave at room temperature overnight.
- To make the dough use the bowl of an electric mixer fitted with a dough-hook whisk together the water and yeast by hand then add honey, poolish (which has been made the day before), bread flour, rye flour, whole wheat flour, cornmeal, wheat germ, salt, linseed and the chia seeds. Mix on low for 2 minutes, your mixer will shake as this dough is quite dry just keep at it.
- Increase the speed to medium and continue to knead for 4-5 minutes. Place the dough onto a clean work surface and knead a little until smooth. Place in a lightly oiled bowl, cover with clingfilm and leave at room temperature for 1 hour.
- Place the dough onto a un-floured, clean work surface and shape into a 12 inch log. Cut into twelve even 1 inch pieces.
- Working with once piece at a time shape into a ball then flatten into a disc. Work your way around the disk pressing every edge into the centre until you have a bowl. Turn the ball over so the seam side is down, cup with your hand and firmly massage the seam onto the counter to seal the seam. Place on a baking tray and cover with a damp tea towel whilst you work on the others.
- Make the holes by poking your finger through the centre creating 3/4 inch holes. Place the bagles on well-greased baking trays, cover with clingfilm and let them rise in warm place until soft, sticky and slightly puffed, around 1-2 hours.
- When your ready to cook, bring a pan of 3.5 litre (4 quarts) of water with the 2 tablespoons of bicarbonate of soda to a boil and pre-heat the oven to 220c (425F).
- Gently place the bagels into the boiling water, 4 at a time (if they sink and stay at the bottom for more than 45 seconds then they haven’t risen and need a little more time rising) for two minutes then flip them to the other side and boil for 2 more minutes.
- Place on a well-greased baking tray and baking right away for 15-20 minutes or golden brown. Leave on a wire rack to cool.
* Recipe from Huckleberry – Zoe Nathan
* These are best eaten the day they are made and will last for up to 3 days stored in a air-tight container. Alternatively freeze for one month.