10 Grain Bagels and King Arthur's Ultimate Sandwich Bagels

My two favorite bagels at Einstein's: Pumpernickel and Honey Whole Wheat. Pat's is Everything Bagels.

10 Grain- Makes 12 bagels

2 1/2- 3 cups bread flour
1 cup whole wheat flour
2 1/2 tsp salt
2 1/2 tsp instant yeast
3 Tbsp honey
3 Tbsp butter, melted
1 c. 10 grain hot cereal mix
2 c. boiling water

In a medium bowl, add boiling water to the hot cereal and stir to mix. Stir every so often until it resembles a porridge.

Stir in melted butter and honey.

Combine dry ingredients in mixer bowl fitted with a dough hook. On low speed, add the wet cereal mixture and mix for about 2 minutes. 

Increase speed to med-low and knead dough until it is smooth and elastic... about 6-8 more minutes. Depending on how dry or humid the environment is, you might need to add a bit more flour or water so the dough doesn't stick to the sides of the bowl, or so that it's not too dry. Just a Tbsp at a time. Dough should not be too sticky or soft.

Turn the dough out on a lightly floured board and knead by hand to form a smooth ball. Place in a large oiled bowl and cover with greased plastic. Let rise in a warm place. I always like to turn on the oven for a minute, and then turn it off and put the dough in where it is cozy and warm. Let rise until doubled in size about an hour to two hours. 

Don't punch dough down. It won't rise as much. Divide dough into 12 lemon-sized chunks, and gently form into balls and poke a hole and stretch until it's the size of a quarter. Let rise on a sprayed baking sheet again for 20-25 minutes... they should look puffed.

Fill a large pot with 8 cups of water, bring to a boil, and add 5 tsp baking soda and 2 Tbsp sugar. Boil bagels 2-3 at a time for about a minute each with the top side of the bagel facing down in the water. Use a slotted spoon or something similar to dip them in and to remove them. The bagels should rise to the top... if they don't the bagels have not risen enough.

Lift each bagel out and once the water drains, place on an oiled cookie sheet (bottom side down). The oil makes the bottom crisper. Brush the bagel with beaten egg. 

Preheat oven to 375 degrees and place in the middle rack and bake for about 18-20 minutes or until nicely browned.

Cool on racks and enjoy a nice warm bagel. Eat within a day or two. If you cannot, they freeze well.

King Arthur's Recipe of the Year: Ultimate Sandwich Bagels (or everything bagels)

STARTER
1 c. bread flour
1/8 tsp salt
pinch SAF instant yeast
1/3 c. cool water

DOUGH
all of the starter
3/4 c. room temp water
2 tsp barley malt syrup or 1 Tbsp dark brown sugar
3/4 tsp SAF instant yeast
1 1/4 tsp salt
2 1/2 c. bread flour

WATER BATH
8 c. water
2 Tbsp barley malt syrup or honey

TOPPING
1 egg beaten with 1 Tbsp water
1/3 c. everything bagel topping

Combine the starter ingredients to make a stiff dough. Cover and let rest at room temp 4-14 hours. 

Add remaining dough ingredients to the starter. Mix and knead by hand or with a stand mixer until the dough is elastic, about 10 minutes. Place the dough in a greased bowl, cover, and let rise until doubled, about 2- 2 1/2 hours.

Gently deflate the dough and divide into eight equal pieces. 

Take one piece of dough at a time and fold the edges into the center and pinch to seal. Repeat with all. 

Place dough seam side down onto an unfloured surface. Roll into a tight ball. Repeat with remaining dough balls. Cover and let rest for 10 minutes. 

Line a baking sheet with parchment; grease or sprinkle lightly with semolina. 

Poke hole through the center of the dough ball. Spin on your finger to expand the hole to 2-3 inches. Place onto prepared baking sheet. Repeat with remaining dough balls. Cover and let rest about 30 minutes. 

Preheat oven to 450 degrees. Combine water and barley malt (or honey) in a wide, shallow pot and bring to a boil. 

To boil, add bagels to the water two or three at a time and boil for 60 seconds. Use a dough whisk or slotted spoon to turn the bagels over; boil for another 60 seconds before lifting from the water and placing on the prepared pan. 

Brush each bagel with the egg water and sprinkle with topping. 

Bake the bagels for 18-22 minutes, until golden brown. Remove from the oven and transfer to a rack to cool for at least 20-30 minutes. 

Done! Eat bagels as desired!