Whole Wheat Cranberry Bagels | Base Whole Wheat Bagel Formula

🍞Ingredients: Makes 6 bagels

🌼Bagel dough: Whole wheat flour 90g, bread flour 210g, water 170-185g, salt 2g, sugar 12g, instant dry yeast 3g, butter 15g, dried cranberries half a small bowl.

🌼Poaching water: Sugar 25g, water 500g (if using a wider pot, use 50g sugar with 1000g water).

🍞Method:

1️⃣Place all dough ingredients except the butter and dried cranberries into the mixer bowl and knead until the dough reaches the thick membrane stage (medium gluten development). Add the butter and knead until both the dough and the mixer bowl are smooth (you do not need a full thin windowpane for bagels). Add the dried cranberries (I recommend soaking them in water for 30 minutes and draining well beforehand) and mix on low speed until evenly distributed.

2️⃣Transfer the dough to your work surface, divide into 6 equal pieces, shape into tight balls, and let bench rest for about 10 minutes. Shape the bagels following Photo 4.

3️⃣Cover the shaped bagels and let proof for about 40 minutes (if your oven takes 30 minutes or more to preheat, start preheating to 200°C now). Bring the sugar and water to a boil in a pot, lower to a simmer, and poach the bagels for 30 seconds per side. Drain well and place on a lined baking sheet ready for the oven, as shown in Photo 5.

4️⃣Bake on the middle rack at 200°C for about 18 minutes.

❤️Baker's Notes:

1. The whole wheat flour and bread flour total 300g. If you reduce the whole wheat flour and increase the bread flour, use slightly less water; if you increase the whole wheat percentage, you will need slightly more water. That is why I gave a water range of 170-185g for reference.

2. Omit the dried cranberries to make plain whole wheat bagels, as shown in Photo 3. Today I doubled the recipe and made 6 of each.

3. For the poaching water, if you choose a small pot, 25g sugar and 500g water is enough and avoids waste. The only trade-off is that boiling takes a bit longer overall since you can only poach a couple of bagels at a time.

4. If your oven takes 30 minutes or longer to preheat, plan ahead so the bagels are not sitting around waiting after being poached. Ideally, they should go straight into the hot oven right after poaching and draining.

5. For an even lower-fat, lower-calorie bagel, you can omit the butter completely.

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