Honey Wholewheat Everything Bagels

My brother loves bagels. Like LOVES bagels. His idea of a proper meal is 3 Costco cheese bagels with nothing on them. The boy is a serious bagel addict (which of course, is a little bit concerning). Therefore, I decided to bake some whole wheat bagels to get some more fiber and nutrients into him.

The recipe is adapted from Stella Parks’s cinnamon raisin bagels from Serious Eats. I ditched the barley malt syrup in favor of honey and replaced the raisins with everything seasoning. Once out of the oven, these bagels lasted a total of 5 minutes in my house. (Guess why!)

Ingredients

For the Flour Paste :
170g (3/4 cup) cold water
100g (about 3/4 cup) bread flour
For the Dough:
280g (about 2 1/4 cups, spooned) bread flour
70g (about 1/2 cup, spooned) whole wheat flour
15g (about 1 tablespoon) ounce sugar
2 1/2 teaspoons (9g) salt
1 teaspoon (4g) instant dry yeast
110g (1/2 cup) water
30g (4 teaspoons) honey

Procedure

Make the flour paste by heating up the water and flour and stirring until it thickens into mashed potato-like consistency. Transfer to a plate and wait until it cools.

Place all ingredients (except honey) including the flour paste into a food processor and process until the dough is shiny. Divide the dough into eight pieces.

Poke a hole through the center of each piece of dough and form a ring.

Cover and refrigerate overnight. The next day, fill a pot with an inch or two of water and mix in the honey. Bring to a rolling boil and boil the bagels for around 30 seconds for each side.