TIME TO MAKE MY FIRST 2025 BATCH OF BAGELS, YUMMY!

These bagels are not only delicious but very healthy. Among other ingredients, they are made with whole wheat flour, Oats flour, EVOO and honey and better yet, no preservatives. Not an easy recipe to make but so worth it. This is not my recipe though, however, it is the one that I have been using for years.
 
Category:  They Fit all these: Entrée   _X_ Hors d” oeuvres _X_    Dessert _X_
Approx. Prep and Cook Time:     Several hours
Approximate Cost:    $4.90 or .61 cents per bagel
Difficulty Level:  Advanced
Allergens, Other:  NOT Gluten Free  
Servings: I made 8 Large
 
This is the original recipe from: Everything & Sesame Bagels from EDIBLE DC Summer 2015 Makes: 12 medium-sized (I figured in the ingredients cost)
 
INGREDIENTS
1⅔ cups warm water (0)
1 scant tablespoon active dry yeast (.20)
1 tablespoon honey (.30)
1 cup all-purpose unbleached flour (.80)
2 cups whole-wheat flour ($1.60)
1¼ cups oat flour (.90)
2 teaspoons salt (.10)
1 teaspoon vegetable oil for coating bowl (.10)
1 tablespoon honey or agave (.90)
Boiling water (.0)
Sprinkle of cornmeal (.0)
1 egg (.30)
1 teaspoon water (.0)
 
DIRECTIONS
Combine water, yeast and honey in a medium mixing bowl and let sit for about 5 minutes, until yeast foams. Combine flours and salt in the bowl of a stand mixer, then add water mixture. Mix at low speed until the dough comes together, about 3 minutes. Then increase speed to medium and knead for about 10 minutes. The dough should be soft and smooth.
 
Place in oiled bowl, cover tightly with plastic wrap, and allow to rise in a warm place for about 2 hours, until doubled in size. Alternatively, you could place the dough in a covered bowl and place in the fridge overnight. Before shaping dough, allow it to come to room temperature.
 
After dough has risen, punch it down a few times, and allow to rest for 10 minutes. Then, on a floured surface, divide into 12 equal sections. Roll each into a ball, and poke index finger through center. Swirl dough around your finger a few times to stretch out the bagel hole. Place on parchment-lined baking sheet, cover with towel and allow to rest for 10 minutes. 
 
Meanwhile, preheat oven to 425º and prepare the water bath. Bring large pot of water to boil. Add 1 tablespoon honey or agave. Once water is at a rolling boil, reduce to a simmer. After shaped dough has rested for 10 minutes, transfer to simmering water. Simmer for 1 minute on each side, then remove with a slotted spoon and place on a baking sheet lined with fresh parchment paper and sprinkled with cornmeal. 
Beat together egg and 1 teaspoon water and brush over top of bagels. Sprinkle with toppings of choice. We used sesame seeds, and a mixture of chia seeds, coarse salt and onion flakes. Bake for 15 minutes, or until bagels begin to lightly brown. Remove from oven, allow to cool for a few minutes and then serve.
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Honey Oat Bagel variation:
Use above ingredients and follow same directions, but add ⅓ cup honey to the water and yeast mixture. Then, after brushing bagels with egg mixture, drizzle with honey and sprinkle with old-fashioned rolled oats before baking.