Chewy Whole Grain Bagels

Healthy New York Style Bagels you need to try! Chewy, soft and delicious - the only bagel recipe you need.

Ingredients for 8 bagels

15og whole-grain spelt flour

150g whole-grain rye flour

200g whole-grain wheat flour

7g dry yeast

1 tsp. sugar

1,5 tsp. salt

350ml warm water

1 Egg

milk

oil

seeds of your choice

Method

Mix all sorts of flour in a large bowl. Add dry yeast, salt and sugar. Add warm water to the bowl, combine and work into a smooth elastic dough with your hands - it takes about 7-10 minutes. Brush a large bowl with some oil and transfer dough to the bowl. Cover the bowl and let rest for at least 1 hour at room temperature - the dough should double in size.

Transfer dough to a flour dusted surface and punch down until smooth. Divide the dough into 8 pieces and form each of them into rounds. Take one of the dough balls, press it gently to the surface, moving your hands in circles. Reduce the pressuer on top of the dough slightly - this allows the dough to become a perfectly round ball. Repeat with the rest.

Brush a baking sheet with some oil. Now take on of the dough balls and gently press a hole into the middle with a wooden spoon and widen the whole with your fingers to a third of the the bagel's size. Place bagel onto the greased baking sheet and repeat with the other dough balls. Let bagels rest for another 10 minutes.

Heat oven to 180°C. Fill a large pot with water and bring to a boil. Reduce heat to medium. One by one, cook the bagels from both sides. Flip after 30 seconds - use a slotted spoon. Line a baking sheet with parchment paper and set the bagels on the lined baking sheet.

Beat up the egg with a dash of milk and gently brush the bagels with eggwash. Sprinkle with seeds of your choice and bake in preheated oven for about 20 minutes, until golden brown.