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hole Wheat Dough
reye (=)
Whole Wheat Bagels
INGREDIENTS (Yield 6)
11/3 cups (51/4 oz.)
bread flour
11/s cups (51/4 oz.)
+~whole wheat flour
1 teaspoon
salt
1 tablespoon
butter
2 tablespoons
molasses
water
dry yeast
2/3 cup (51/3 02.)
11/2 teaspoons
poppy seed, optional for
sprinkling on top
sesame seeds, optional
for sprinkling on top
3/4 tablespoon
3/4 tablespoon
METHOD
Make the dough according to instructions on
P17.
Rest in a greased covered bowl in
refrigerator for 20 minutes.
3 Divide the dough into 6 equal portions.
Roll each portion on a lightly floured surface
into a log, approximately 3/4 inch thick and 8
inches long, using the palm of your hand.
Seal the ends together tightly to make a ring
with a 11/2 to 2 inch hole in the center.
Place on a greased baking pan. Spray water
on top. Proof at 90°F for 30 minutes to 45
minutes.
Bring 1 gallon water with 1 tablespoon sugar
to a boil.
8 Place on a greased baking pan.
Whole Wheat Soft Pretzels
INGREDIENTS (Yield 8)
11/3 cups (51/4 oz.)
bread flour
11/s cups (51/4 oz.)
whole wheat flour
1 tablespoon
dry milk
1/2 teaspoon
salt
1 tablespoon
shortening
2 tablespoons
molasses
5/g cup (5 fl.oz.)
water
1 teaspoon
dry yeast
1
egg, beaten
for brushing on top
black sesame seeds,
optional for sprinkling on
top
.
coarse Salt, optional for
sprinkling on top
3/4 tablespoon
1/4 Cup (2 oz.)
METHOD
Make the dough according to instructions on
P17.
Using the palm of the hand, roll each unit on
a lightly floured surface into a rope of about
10 inches long.
Twist once
where the
dough overlaps.
Lift ends across
to opposite
edges. Tuck ends
under.
7 Brush with beaten egg.
8 Bake in 375°F oven for 15 to 22 minutes.
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