Several things happened weird when I was making these, so stick with me as I explain my mistakes. First, I made this dough on Friday, but I wasn’t able to finish these bagels till Sunday. Because of this, there was a film formed on the Bagels, so I had to rehydrate the dough before I could continue baking. Beyond that, the film didn’t completely rehydrate, so there were bits of it throughout the dough. This created the rough texture on the bagels. You could not taste the difference, and the bagel’s interior was completely normal with no texture issues. I also boiled my bagels for 2 minutes per side, and that also helped contribute to the texture on the skin. The bagels were not any tougher externally, however the fact they soaked a bit too long also contributed to their not so smooth surface. I flipped them with chopsticks which kept the bagel’s shape, and finally, we only had to bake them for 45 minutes and they were completely done.
I used buckwheat honey for the flavoring in this recipe. These bagels are not sweet, and instead all you could taste was the flavoring from the honey. The buckwheat changed the flavor from white original, to whole grain or wheat. You can use other flavored honeys, but I recommend buying local. I like the buckwheat for this because the strong wheat flavor compliments bread very well. If you get the option for different types of honey locally, a wheat fed or grassy honey would work very well compared to a fruit or flower honey.
- In a large bowl, combine 1 1/2 tsp yeast, 1 tsp honey, and 1 1/2 cup warm water (warm to the wrist but too hot to stay under the water). If you know your yeast is good continue, if you’re not sure, wait for it to bloom.
- Add 3 cups of flour, 2 Tbsp buckwheat honey, and a pinch of salt. Combine. Turn out onto a clean counter and kneed in another 1 to 1 1/2 cups flour until dough becomes stiff. Form a ball.
- Grease a bowl, turn dough in bowl to cover, and let rise till doubled in size, about 1 hour.
- Punch down dough. Flour your counter, and spray non-stick spray on a large baking sheet. Turn out dough onto counter. Roll the dough out into a log, and divide in half. Out of each half, cut 4 pieces, giving a total of 8 balls of dough.
- Create a hole in the center, and make it larger then you expect since it will shrink as the dough expands. Set on greased baking sheet, let rest until doubled, about 1 hour.
- Turn on your broiler, and bring a large pot of water to a full boil. Broil your bagels for 2 minutes on the first side, then flip and broil the second side for 2 minutes. Then remove from oven.
- Once broiled, turn your oven to 350 F.
- Add your bagels to the fully boiling water. Boil on each side for 1 minute, then remove to a metal drying rack. Let dry for 5 minutes before returning to your baking sheet.
- Bake your bagels for 40-50 minutes until golden brown exterior.