Chewy Honey Wheat Bagel
Quick answer
- Total time
- 110 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Honey goes in twice, once in the dough and once in the boiling water for the dip, which keeps the sweetness faint and gives the crust its shine.
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Whole wheat flour, one part to seven of bread flour, adds a slight nutty edge.
Ingredients
Instructions
- 1
Mix 350g bread flour, 50g whole wheat flour, 5g instant dry yeast, and 7g salt.
Dissolve 20g honey in 240ml lukewarm water, pour into the dry ingredients and knead by hand or machine for 10 minutes until the dough clears the bowl.
- 2
Shape the dough into a ball, place in a bowl, cover with plastic wrap, and ferment in a warm spot for 1 hour until doubled.
Gently degas and divide into 4 equal pieces.
- 3
Round each piece and rest for 15 minutes.
Roll each into a 40-45cm rope, flatten one end, wrap the other end around it, and press firmly to seal the ring shape.
- 4
Place shaped bagels on a parchment-lined tray, cover with a damp cloth or plastic wrap, and proof for 40 minutes.
Bring a large pot of water to a boil and add 1 tbsp honey for the poaching liquid.
- 5
Poach each bagel in the honey water for 30 seconds per side.
This process coats the surface and creates the characteristic chew. Drain briefly and place on the baking pan.
- 6
Bake in a 200°C preheated oven for 18-20 minutes until evenly browned and hollow-sounding when tapped.
Cool on a wire rack for 10 minutes before serving.
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