Ingredients and Weight:
- 3 cups all-purpose flour
- 1 cup whole wheat flour
- 1 cup rye flour
- 1 packet (or 2 tsp) active dry yeast
- 1 tbsp sugar
- 1 tbsp salt
- 2 cups water
- 2 tbsp vegetable oil (for dough)
- Seeds or grains of your choice (such as poppy seeds, oats, etc.) for topping (optional)
Preparation Time:
- Preparation Time: 2 hours (including rising time)
- Cooking Time: 20-30 minutes
Difficulty Level:
Level 3 (Moderate difficulty, requires some hands-on time)
Preparation Method Steps:
- In a large bowl, combine all the flours, yeast, sugar, and salt. Mix well.
- Add water and vegetable oil gradually to the flour mixture and mix until a sticky dough forms.
- Cover the bowl with a cloth and let the dough rise in a warm place for about an hour or until doubled in size.
- After the dough has risen, punch it down to release the air bubbles.
- Divide the dough into 8 equal parts and shape each part into a bagel shape.
- If desired, top the bagels with seeds or grains.
- Place the bagels on a baking sheet and let them rise for another 30 minutes.
- Preheat the oven to 375°F (190°C).
- Bake the bagels for 20-30 minutes or until they turn golden brown.
Nutritional Information:
(Per serving: Based on 8 bagels)
Calories: 250-300 (depending on the toppings)
Fat: 8-12g
Carbohydrates: 45-55g
Protein: 8-12g
Fiber: 5-8g (due to the multigrain flour)
Dish Characteristics:
- Unique flavor combination of whole wheat, rye, and all-purpose flour.
- High in fiber due to the use of multigrain flour.
- Can be customized with different toppings for added flavor and texture.
User Comments:
- "These bagels are amazing! The multigrain flavor is unique and the texture is perfect."
- "I love how you can customize these bagels with different toppings. Great recipe!"
- "These bagels are perfect for a weekend morning with a cup of coffee."
Special Precautions and Tips:
- Make sure to use active dry yeast for best results.
- Do not overwork the dough, as it can become tough.
- Baking time may vary depending on your oven, so keep an eye on them during baking.
