Whole Wheat Walnut Bagels (Soft Bagels)
Whole Wheat Walnut Bagels (Soft Bagels)

Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, whole wheat walnut bagels (soft bagels). One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Whole Wheat Walnut Bagels (Soft Bagels) is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Whole Wheat Walnut Bagels (Soft Bagels) is something which I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook whole wheat walnut bagels (soft bagels) using 10 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Whole Wheat Walnut Bagels (Soft Bagels):
  1. Take 200 grams Lys d'or brand (French bread /medium-strong) flour
  2. Take 50 grams Whole wheat flour
  3. Prepare 10 grams Light brown sugar (or superfine sugar )
  4. Get 5 grams Salt
  5. Get 3 grams Dry yeast
  6. Take 10 grams Olive oil
  7. Make ready 145 ml Water
  8. Take 50 grams Walnuts
  9. Prepare 1 liter Hot water for kettling
  10. Take 1 tbsp Honey for kettling
Steps to make Whole Wheat Walnut Bagels (Soft Bagels):
  1. Preparation: coarsely chop the walnuts and roast them in a skillet over low heat until they start making crackling noises.
  2. Place all ingredients except the walnuts into a bread machine, select the dough cycle and press start, allowing the machine to do its job until the first rising. Add the walnuts in the case inside the machine designated for toppings and additions.
  3. When the cycle completes, take the dough out to a working surface, punch it down to let the trapped air out, divide the dough into 4 and roll into balls. Cover the dough with a damp cloth, and let it rest for 20 minutes.
  4. Punch down again to let the air out and roll out the dough to 20 cm in length.
  5. Place the dough so the longer side lies sideways. Roll the dough somewhat loosely.
  6. Seal the edges and the seam tightly.
  7. Roll the dough back and forth with your hands, form it into a 25 cm cylinder shape.
  8. Using the bottom of your palm, flatten one of the edges.
  9. Make the dough into a ring, Wrap the end of the dough with the other flattened end made in Step 8. Form to make it into your desired shape.
  10. Let the dough rest again on a parchment lined cookie sheet. It is done when the dough has loosened and puffed up. It took 30 minutes at 30℃ today.
  11. Preparation during rising; using a large pot that can hold all 4 pieces of dough at once, bring water to a boil. About 80℃, when small bubbles begin to form at the edge of the pot, would be the ideal temperature.
  12. Place a piece of paper towel on the working surface for draining the dough right after boiling. Preheat oven to 220℃.
  13. Add and dissolve honey into the hot water. Insert the dough, and boil both sides 15 seconds each.
  14. When boiling is done, place it onto the prepared paper towel, and lightly wipe off the excess water.
  15. Reduce the oven temperature to 200℃, bake the dough for 15～17 minutes or until golden brown.
  16. The seeds in the main photo are pumpkin seeds that I forgot to add in during the kneading process. Try baking the bagel with pumpkin seeds. They'll look very cute.

So that is going to wrap this up with this special food whole wheat walnut bagels (soft bagels) recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!