Definitely a labor of love, these! However, these raviolis taste fantastic and have a beautiful look. To guarantee that the lovely filling can peep through, the dough can be rolled as thinly as possible using a pasta maker. Feel free to use all-purpose flour in place of the whole wheat flour if you don’t like whole wheat pasta. If preferred, top with additional goat cheese and fresh dill.
| Prep Time: | 45 mins |
| Cook Time: | 35 mins |
| Additional Time: | 2 hrs 25 mins |
| Total Time: | 3 hrs 45 mins |
| Servings: | 16 |
| Yield: | 16 bagels |
Ingredients
- ½ cup warm water (105 degrees F/41 degrees C)
- 2 (.25 ounce) packages active dry yeast
- ½ teaspoon white sugar
- 4 cups whole wheat flour
- 2 cups bread flour
- 1 cup rolled oats
- ¼ cup vital wheat gluten
- ¼ cup wheat germ
- ¼ cup organic flaxseed meal
- 1 tablespoon sea salt
- 3 cups buttermilk
- ⅓ cup orange blossom honey
- cooking spray
- 3 quarts water
- 1 ½ tablespoons brown sugar
- 1 tablespoon cornmeal, or as needed
- 1 egg white
- 1 teaspoon cool water
Instructions
- Combine warm water, yeast, and sugar in a bowl. Set aside until dissolved, about 5 minutes.
- Combine bread flour, whole wheat flour, rolled oats, vital wheat gluten, wheat germ, flaxseed meal, and sea salt in a large bowl. Stir in buttermilk. Add the yeast mixture and honey; stir until no dry spots remain. Cover bowl with plastic wrap and let dough rest 20 minutes.
- Turn dough onto a floured work surface. Knead about 7 minutes; it will be soft and slightly sticky. Add more flour if needed. Shape into a ball. Spray a mixing bowl with cooking spray. Place dough in the bowl and turn to coat. Cover with plastic wrap and let rise for 2 hours in warm, draft-free place.
- Preheat oven to 400 degrees F (200 degrees C). Line one 11×17-inch baking sheet with waxed paper, another with a flour sack towel, and 2 remaining sheets with parchment paper sprinkled with cornmeal.
- Combine 3 quarts water and brown sugar in a large pot; bring to a boil.
- Turn dough onto a floured surface; knead briefly. Cut dough in half; return 1 half to the bowl and cover. Form the other half into a cylinder. Cut into quarters and cut quarters in half, yielding 8 equal-sized pieces of dough. Shape dough pieces into balls. Repeat with remaining half of dough.
- Flatten a dough ball slightly; press index fingers through the center until they meet. Rotate fingers to stretch a hole about 1 3/4-inch in diameter. Set bagel on waxed paper-lined baking sheet. Repeat with remaining dough balls.
- Reduce heat to simmer under the sugar-water mixture. Boil 2 bagels at at time; cooking each for 30 seconds per side. Transfer boiled bagels to the towel-lined baking sheet to drain. Transfer bagels to the parchment paper-lined sheets.
- Mix egg white and 1 teaspoon cool water together in a small bowl; use mixture to brush tops of bagels.
- Bake in the preheated oven for 12 minutes. Flip bagels and continue baking until golden brown, about 13 minutes more.
- Transfer to a wire rack to cool.
- You will need four 11×17-inch baking sheets for this recipe.
- Flipping the bagels over after baking for 12 minutes prevents the bottoms from becoming too heavily crusted.
Nutrition Facts
| Calories | 258 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 6 g |
| Protein | 11 g |
| Saturated Fat | 1 g |
| Sodium | 391 mg |
| Sugars | 10 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
These are the best multigrain bagels I’ve ever made. I only had 1 1/2 cups of buttermilk, so I added a cup of old, thin sourdough starter and 1/2 cup of kefir. I didn’t have wheat germ, so used wheat bran. I feel confident that I could make again without the minor substitutions and be just as happy with the results. I divided the dough in half after the 20 minute rest and was able to knead each half with my stand mixer. At the end of kneading. I mixed in sunflower seeds in one batch and dried cranberries with toasted almonds in the second batch. I used barley malt syrup instead of brown sugar in the water bath because I had it on hand. These are delicious and satisfying. I can’t wait to make them again.
Made these this morning! Great flavor and texture! The dough was very wet so needed more flour but that is common in my house and location. I left it pretty wet so didn’t hold ball shape in its own but dough felt sticky and firm enough. It rose beautifully and felt way more airy than anything whole wheat or bagel I have made. I added seeds and nuts as toppings. Really a great recipe!
I could not find vital wheat gluten anywhere! I substituted it for hemp hearts shelled hemp seeds. These bagels are very dense, but taste amazing. Very filling.
The bagels came out good, a bit sweet. I needed to add a little bit of extra flour when kneading the dough to get it less sticky. I divided the dough into 2 bowls and added 1Tbs. Rosemary at the kneading step and the other half I added dried blueberries and some cinnamon. Then after boiling on the rosemary bagels I sprinkled with everything bagel season and sea salt and the blueberry ones got a bit of cinnamon & sugar on top. Everything else I followed the recipe exactly. Couldn’t put a picture because I’m better with cooking than computers.