Imagine biting into a bagel so incredibly delicious and nutritious that it transforms your entire morning routine! These homemade Lemon Poppy Seed Sprouted Wheat Bagels are not just a breakfast item - they're a culinary adventure that combines wholesome ingredients, irresistible texture, and a hint of gourmet sophistication. Whether you're a health-conscious foodie or a passionate home baker, this recipe will elevate your breakfast game and impress even the most discerning palates.
Prep Time: 1 hrs
Cook Time: 25 mins
Total Time: 1 hrs 25 mins
Cuisine: American
Serves: 8 bagels
Ingredients
- 3 cups sprouted wheat flour
- 1 tablespoon poppy seeds
- 1/4 cup honey
- 1 teaspoon salt
- 1 tablespoon active dry yeast
- 1 cup warm water
Instructions
- In a large mixing bowl, combine 3 cups of sprouted wheat flour and 1 teaspoon of salt. Mix well to ensure the salt is evenly distributed throughout the flour.
- In a small bowl, dissolve 1 tablespoon of active dry yeast in 1 cup of warm water (about 110°F or 43°C). Allow the mixture to sit for about 5-10 minutes until it becomes frothy, indicating that the yeast is activated.
- Once the yeast is frothy, add 1/4 cup of honey to the yeast mixture and stir until the honey is fully dissolved.
- Gradually pour the yeast and honey mixture into the flour and salt mixture. Stir with a wooden spoon or spatula until a shaggy dough forms.
- Add 1 tablespoon of poppy seeds to the dough and mix until they are evenly incorporated.
- Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more sprouted wheat flour as needed.
- Form the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for about 30-45 minutes, or until it has doubled in size.
- Once the dough has risen, gently punch it down to release any air bubbles. Transfer the dough back to the floured surface.
- Divide the dough into 8 equal pieces. Shape each piece into a ball and then use your finger to poke a hole through the center of each ball, gently stretching it to form a bagel shape.
- Place the shaped bagels on a parchment-lined baking sheet. Cover them with a damp cloth and let them rest for about 15-20 minutes.
- While the bagels are resting, preheat your oven to 425°F (220°C). Bring a large pot of water to a boil, adding a pinch of salt if desired.
- Once the water is boiling, carefully drop the bagels into the water, a few at a time. Boil them for about 1-2 minutes on each side. This step helps create a chewy texture.
- Using a slotted spoon, remove the bagels from the water and place them back on the parchment-lined baking sheet.
- Optional: For a shiny finish, you can brush the tops of the bagels with a little honey mixed with water before baking.
- Bake the bagels in the preheated oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Once baked, remove the bagels from the oven and let them cool on a wire rack. Enjoy them warm or toasted with your favorite toppings!
Tips
- Water Temperature is Crucial: Ensure your water is precisely 110°F when activating the yeast. Too hot, and you'll kill the yeast; too cool, and it won't activate properly.
- Kneading Technique Matters: When kneading, use the heel of your hand to push and fold the dough. This develops gluten and creates that perfect chewy texture bagel lovers crave.
- Boiling is Non-Negotiable: The boiling step is what gives bagels their signature chewy exterior. Don't skip this crucial process!
- Rest and Rise: Allow ample time for the dough to rise. A warm, draft-free area helps the yeast work its magic.
- Even Sizing: Use a kitchen scale to divide your dough into equal pieces, ensuring uniform baking and professional-looking bagels.
- Moisture is Key: Keep a damp cloth over rising dough to prevent it from drying out and forming a skin.
- Optional Flavor Boost: Experiment with additional toppings like sesame seeds, everything bagel seasoning, or a sprinkle of lemon zest for extra zing.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 45g
Protein: 8g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
