These bagels were created because I was lacking an important ingredient: whole wheat flour. There was only a tiny bit left but I had lots of other flours and flakes. So I threw in a lot of different things to make up for it. These came out as perfect bagels. Make them if you’ve got some flours to use up and don’t hesitate to substitute some of the ingredients with what you like.
Multi-Grain Bagels (makes 14 small)
4 tablespoons toasted pumpkin seeds, measured and then ground in a food processor or chopped
120 g barley flakes (= rolled barley) (3/4) cup, ground into a course meal
150g whole wheat flour (1 1/8 cup)
3 TB gluten flour
120g whole rye flour (1 cup)
135 g wheat flour (all purpose) (1 cup + 1 tablespoon)
1 pkg. active dry yeast (7g)
2 teaspoons salt
1 tablespoon sugar beet syrup (or corn, maple, agave)
420 ml water (1 3/4 cup)
In a bowl, mix together all the ingredients and knead until your dough gets soft and elastic (maybe you need to add a little bit more flour or water). Knead for ten minutes by hand or with the help of a bread machine, hand held mixer, food processor… Put the dough back into the bowl, cover, and let rise in a warm place until doubled (1-1/2 hours). Bring a large pot with water to a gentle boil, add some salt. Preheat oven to 200°C/400°F, line a baking sheet with parchment paper. Lightly flour your working surface. Knead the dough for another minute and divide it into 14 balls. Shape the bagels by poking your thumb through the centre. Stretch the dough into a ring and place it on a floured surface. Cover and let rise for another 20 minutes. Cook the bagels in hot water for one minute then turn them around and cook for another minute. Depending on the size of your pot, cook only one or two bagels at a time. Bake them for 20 minutes or until golden brown. Let cool completely and serve or freeze them.