Cinnamon Swirl Bagels
1½ C. hot water (heated for a couple of minutes in the microwave)2 ¼ C. freshly ground white wheat flour
1 Tbsp. yeast
1 Tbsp. yeast
1 tsp. salt
3 Tbsp. sugar
2 tsp. dough enhancer (optional)
2 Tbsp. vital wheat gluten
1/2 to 1 C. white flour
1/2 to 1 C. white flour
Directions
In a Bosch mixer add water, whole wheat flour and yeast. Mix with a dough hook for a couple of turns. Let this mix stand for 15 minutes. Then add salt, sugar, dough enhancer and gluten flour. Add enough white flour until the dough just pulls from sides of the bowl. Mix for at least 6 minutes. Remove dough and divide into 10 pieces and form round balls. Cover the dough balls and let rise for 12 minutes. Shape the bagels by pushing thumbs in the center of the dough balls to form a hole in the center. Place each bagel on a parchment lined baking sheet to rise for 20 minutes. While bagels are rising, preheat your oven to broil. Then bring 6 cups of water to a boil in a large pan. When the bagels have risen, broil bagels about 2 minutes on each side, but do not let them get brown. After they have broiled, change oven temperature to 375 degrees. Place the bagels in boiling water, about 3 at a time, and then turn stove top down to simmer. Cook them 1 minute on each side. Set them on paper towels to drain. After they have drained put them on a floured cookie sheet. Bake them for 20-25 minutes or until golden brown. Variations:
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