These are soft, easy and so good. Enough said, you just have to make them.
Ingredients
1Kg Whole Wheat Flour
3 tsp Dry Yeast
2 Tbsp Honey
1 Tbsp Salt
¼ Cup Vegetable Oil
2 ½ Cups Warm Water (not hot! you’ll kill the yeast)
For egg wash:
1 Egg
2 Tbsp Water
Sesame - In separate plate
Instructions
Put the flour and yeast in a mixer bowl and combine
Add in the salt, honey and oil and half of the water and start mixing using the kneading attachment on low speed.
Gradually add in more water (drizzle it in) and when you see the dough start to form, change the mixing speed to medium and keep mixing until you get an even, soft, almost non sticky dough.
The dough should be soft to touch and non sticky. If it’s a bit sticky that’s ok.
You may end up needing a bit more or less water, depending on your flour absorbance.
Put some oil on your hand and pat the dough all around until it is covered with a layer of oil (this will make dividing it easier later on)
Cover the mixing bowl with dough and let it rest for 30 minutes.
Meanwhile, prepare the egg wash by whisking the water and egg together and set aside a plate with sesame for dipping.
After 30 minutes, remove the dough from the bowl and divide into 12 pieces (they shouldn't stick to you surface since the dough is oiled.
Form each piece into a ball (tennis ball sized) and then push your thumbs in the middle to form the bagel hole. Widen the hole until it’s about 2-3 inches big (don’t worry it’ll shrink while baking),
Dip each bagel (both sides) in the egg wash and then in the sesame and place on the parchment paper covered baking sheet.
Make sure the bagels are at least 2 inches apart because they will grow while baking.
Let the bagels rest in the baking sheet for additional 30 minutes.
Preheat oven to 460F (can be 450F if this is the highest on your oven)/ 240C.
After the 30 minutes passed, bake the bagels on the middle oven rack for 20 minutes or until browned.
Recipe by Maya`s Kitchen at https://www.mayaskitchen.info/2014/03/18/homemade-soft-whole-wheat-sesame-bagels/