Multigrain bagel….

Poppyseed bagel….

Plain bagels….

I love bagels, but could never justify the price at the store. Now? Just make ’em! 🙂
The recipe is just a slight adaptation from Tammy’s Recipes, to make them partly whole wheat.

Homemade Bagels

1 1/2 cups warm water
2 tablespoons yeast
3 tablespoons sugar
1 tablespoon salt
2 1/4 cups wheat flour (or spelt)
2 cups white flour
1 egg white, lightly beaten
1 tablespoon water

In a small bowl, mix yeast, sugar and warm water together and let stand 3 minutes. Add salt and 2 cups flour. Stir until combined and slowly mix in the rest of the flour. Knead dough on a floured surface for 5 minutes, adding additional flour if necessary. Dough should be fairly smooth and somewhat firm. Place dough in a greased bowl, cover and let rise until double. Punch down. Divide and shape into 8-12 balls. Let rise. Make a hole in each ball of dough and pull open about 2 inches, making a bagel shape. Place the shaped dough onto a cookie sheet and cover for 10 minutes or until risen again. Drop 2 or 3 bagels at a time into a pot of boiling water for about 45 seconds, turning each once. Drain bagels on a wire rack. Mix egg white and water; brush tops with egg white mixture and top with optional toppings, if using. Place bagels on greased baking sheets. Bake at 350 degrees for 35 minutes, rotating them once half-way through baking. Bagels will be lightly browned and shiny.

Some of my favourite flavours:
-Cinnamon and raisins: slightly mix into the dough
-Multigrain: add some in the dough, and sprinkle some on top of the egg white
-Flax: add some whole and ground flax to the dough, then sprinkle whole flax on top of the egg white.