At risk of talking about food more than beer lately, this one comes by request from Adam, one of your fellow brewvana readers. I used to do this frequently when we lived on the Rez, simply because I had more time. Below is a basic whole wheat bagel recipe, which you can adapt to your flavorful whims fairly easily, I have found.
With this recipe, I’ve done onion bagels, blueberry bagels and oatmeal bagels. And probably something else I’m forgetting. Yes, they’re a little labor intensive, but that doesn’t mean they’re difficult. You just need to set aside some time and take it step by step. You’ll be glad you did.
4 1/4-4 3/4 cups flour (2 c white/the rest whole wheat)
1 package active dry yeast
1 1/2 cups warm water
1/4 cup sugar
1 tsp salt
Combine two cups white flour and yeast. Add warm water, three ablespoon sugar and one teaspoon salt. Beat on low 30 seconds, scraping bowl constantly. Beat on high three minutes. Using spoon, stir in as much remaining flour as possible. Turn onto lightly floured surface. Knead in enough remaining flour to make moderately stiff–smooth and elastic–about six to eight minutes. Cover and let rest for 10 minutes.
Working quickly, divide dough into 12 portions. Shape each portion into a smooth ball. Punch a hole into the center of each ball with a floured finger. Pull dough gently to make about a two-inch hole, keeping bagel uniformly shaped. Place on a greased baking sheet, cover and let rise 30 minutes.
Broil raised bagels five inches from low heat for three to four minutes, turning once (tops should not brown).
Bring six cups water and remaining sugar to a boil. Reduce heat and simmer bagels, four or five at a time, for seven minutes, turning once. Drain on paper towels. Place drained bagels on a well-greased baking sheet. Bake at 375 for 25-30 minutes, or until tops are golden brown.