8 Serves
967 Mins
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, and yeast. Whisk until evenly distributed.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
86 µg / 400 µgCalcium
50 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
87 mg / 420 mgPhosphorus
166 mg / 1,250 mgPotassium
345 mg / 4,700 mgSodium
94 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
7 g / 28 gSugar
0 g / 50 gSaturated Fat
12 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
Dissolve the barley malt syrup into the warm water, then incorporate this liquid into the dry flour mixture to form a stiff dough.
Knead the dough on a clean surface until smooth and elastic, then shape into eight equal balls. Poke a hole through the center of each to form the classic bagel shape.
Place the shaped bagels on a tray, cover, and refrigerate for 12 to 15 hours to allow for a slow, cold rise.
Preheat your oven to 220°C and bring a large pot of water to a boil.
Boil the bagels for 1-2 minutes per side, then transfer them to a baking sheet lined with parchment paper.
Bake in the preheated oven until deep golden brown and firm to the touch.
25
g95
g20
g
Yemeni
