**Check out my bagel update to see how you can make these even better!**

Now, I am no expert at baking, much less bagel baking. As you can see, these guys are a little misshapen, a little heavy on the seeds, a little less than perfect looking. But I made them all by myself, and they tasted really good! And so, I am proud of them and I think they’re worth sharing. Besides, their homespun looks are kind of charming if you think about it, right? Right.

Once again, I employed the services of my trusty, 15-year-old bread machine to produce a perfectly kneaded and risen batch of dough. All I had to do was shape the dough into bagels (which takes a little practice, but isn’t as hard as you’d think), boil them for a couple minutes for that signature chewy crust, dip them into some poppy and sesame seeds, then bake them and let them cool. The hardest part was waiting 20 minutes before digging in.

Whole Wheat Bagels

makes 8 bagels

1 1/2 C. water, room temperature
2 C. whole wheat pastry flour
2 C. all purpose flour
1 Tbsp. coconut oil
2 tsp. active dry yeast
1 1/2 tsp. kosher salt

1/3 C. sesame seeds
1/3 C. poppy seeds

1 tsp. olive oil

1. Place the water, flours, coconut oil, yeast, and salt in bread machine in order listed. Put on dough setting and run cycle.

2. Turn the dough out onto a lightly floured board. Divide into 8 equal pieces.

3. To roll the bagels: use your hands to roll a piece of dough into a snake about 6″ long. Loop the snake around your dominant hand, crossing the ends under your palm. Roll with a little pressure to smoosh the ends together and form a ring.

4. Put a large pot of water on to boil and preheat the oven to 425F. Line a baking sheet with parchment paper and brush with olive oil.

5. When the water is boiling and your bagels have puffed up slightly (but not a whole lot — you don’t want to over-proof them. They only need to rise for about 20 minutes.), boil the bagels in two batches of four, cooking them for one minute on each side, two minutes total.

5. Remove the bagels from the water with a slotted spoon, then drop them directly onto a plate of the seeds of your choice — I did half of mine with poppyseeds, half with sesame seeds.

6. Gently put the bagels onto the parchment-lined baking sheet and bake for 10 minutes, then flip and bake for another 10 minutes (20 minutes total baking time).

7. Immediately put the bagels on a wire cooling rack and let cool for 20 minutes.

Nutrition Information:

Serving Size: 1 bagel Calories: 258 Fat: 5.5g Sodium: 360mg Carbs: 45g Fiber: 5g Protein: 4g