How was that weekend? Impeccable no? A lot of beach time and shit? Here, in Bergen, also spectacular. It rained like a motherfucker since friday and on Monday the maximum temperature was 10ºC.

Whole Wheat Bagels

I’ve been looking for some sort of whole grain flour based bagels for a long time and I couldn’t find it in any groceries shop. I find gluten-free bagels everywhere, but what’s the point on buying a product made out of even more refined flours than regular bread flour? Of course it is important to have these alternatives avaiable. I’m sure people who suffer from celiac disease or gluten intolerance are very thankful for that, but the truth is that, normally, the final product is still quite unhealthy. Very rarely you’ll find a gluten-free product that is not made out if highly processed flours.

Well, here, at the house, we have no gluten issues and so, gluten-free bagels will have to wait. Specially because I don’t have much experience with gluten-free breads and whole wheat recipes are already complicated enough.

That time I had a bagels and shit

When I was a kid, I never had a bagel. Then I grew up, and I still didn’t have much of it.

I don’t have stories for everything.

Bagels are basically some breads with a hole in the middle. Ok, some breads with a hole in the middle, that are boiled in water before baked in oven.
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 6 hours
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 6 hours
  1. Mix the yeast, sugar and water in a mug (the water should be lukewarm, not very hot!);
  2. Let it sit for 10 minutes, to activate the yeast;
    Bagels 1
  3. In a big bowl, mix the flour with the salt and add in the yeast mix and the blackstrap molasses;
    Bagels 2
  4. Get ready for a brutal combat with the dough;
  5. Vigorously knead it, like a man;
  6. Allow the dough to rest in a greased bowl covered with a wet towel, for about 4 hours, in a warm place;
    Bagels 3
  7. Roll the dough with your hands, forming a... hmmm... a roll;
  8. Divide the dough in 12 equal pieces;
    Bagels 4
  9. If the pieces are not equal, the dough will expel a poisonous gas that will inflame in contact with the oxygen in the air;
  10. Shape small balls with your hands and make a hole in the middle, like some sort of donuts;
    Bagels 5
  11. Allow the bagels to rest for about 1 hour;
  12. Boil them in boiling water, for about 1 minute each side; You can add salt, sugar or any other spices you may like to the water; I added baking soda to give the bagels that bretzel taste;
    Bagels 6
  13. When cooked, you can top your bagels with seeds, spices or any other toppings you may like; I used fennel seeds, flor-de-sal, black pepper, turmeric, thyme and sesame seeds;
  14. Bake them in the oven, 180ºC, for about 30/40 minutes; I baked mine over on a silicone layered tray, but you can also use a greased tray (with some olive oil or any other fat);
  15. Enjoy them warm or cold, sweet or savory, however you may like;
Recipe Notes
  • These bagels are relatively small;
  • If you prefer sandwich-size bagels, you can use the same recipe for just 6 bagels, instead of 12;
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Bagels 8
Caloric Breakdown:
(Por Bagel = 1/12 da Receita)
Blue – 79% Carbs
Red – 4% Fat
Green – 17% Protein


Bagels 7

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