- 1 package yeast (mine said 5/16 ounces)
- 1 2/3 c warm water
- 2 T butter
- 2 T honey
- 1 t salt
- 4 1/2 c whole wheat flour (aprox)
- 1/8 c gluten
Mix warm water (heat in the microwave if needed), butter, honey and yeast in a large bowl. Allow to sit for about 5 minutes
Begin to add flour 1/2 cup at a time, whisking. Add the gluten (if wanted-can be left out)
When dough begins to get too stiff, (after about 2 cups), use a spoon or stir by hand until no more will mix in-about 4 1/2 cups total
Kneed until everything is well mixed
Allow to rise until doubled, about 1 hour.
Punch down, allow to rise for another 15 minutes.
Start a large pot of water boiling on the stove, and preheat the oven to 425-make sure the rack is positioned in the lower 3rd of the oven
Divide dough into about 10 pieces (more or less depending on how large you want the bagels). Roll each piece into a snake, and then form a circle-your hands can help keep the center open.
When the water reaches a boil begin to put bagels in, about 3 at a time (you don’t want them to be over crowded). Boil or 1 minute, then flip, and boil for another minute.
Put boiled bagels onto a cooling rack to drain.
When all bagels are boiled, brush with egg, and bake for about 25 minutes.