It's not new, earth-shattering science, to be sure. But it's still a dying art - depressing, since a simple loaf of good bread right from your oven can be done start to finish in two hours tops with rapid-rise yeast. If you have a Sunday afternoon you can even use the regular old dry active kind and throw in extra things to jazz up your week. For me, a batch of something yeasted every week is my little sanity window. Though I use a machine to do the bulk of the kneading work (let's face it... my stringy arms + stiff dough for 20 minutes or so would just not work!) I always make a point to finish the work off by hand. You can't feel if a dough is silky smooth and supple with a mixer, nor can you really lay claim to "making" your bread if all you did was hit "start" on a machine. With bagels in particular, you can always tell the work from the heart that goes into them - the little extra work they take always shines through!
For the latest round of chewy, sweet bagels I made my mom for her work lunches, I not only used up not only the last of my homemade apple butter but I added an extra (and may I say unique) layer of apple-cinnamon flavour with some of my favourite apple tea in the dough. Then, when I was bringing the boiling liquid up to temperature, I was hit with a flash of ingenuity... why not add a teabag to the pot too? So I did. Did it make a difference? I don't know for sure, but it didn't hurt!
These bagels are my contribution to YeastSpotting at Wild Yeast. Thanks Susan!
Apple-Cinnamon Tea Bagels
3 cups whole wheat flour
4 tsp vital wheat gluten
1 tbsp cinnamon
- In the bowl of a stand mixer, whisk together the flour, gluten, cinnamon, salt and yeast.
- In another bowl, stir together the tea, brown sugar and apple butter.
- Add the tea mixture to the dry ingredients, mix with the dough hook for 12 minutes, until very elastic (it is a fairly stiff dough, though).
- Cover and let rest for 40 minutes.
- Cut the dough into eight 4-oz portions, shape each into a ring and place on a lined baking sheet.
- Cover and let rest 1 1/2 hours.
- Preheat oven to 400F and bring a large pot of water to a boil, adding the tea bag and honey.
- Boil bagels two at a time for two minutes per side. Drain well and place on a lined cookie sheet.
- When all the bagels have been boiled, place into the oven and bake 20 minutes.
- Cool on wire racks and enjoy!
Total Fat: 0.9 g
Cholesterol: 0.0 mg
Sodium: 9.6 mg
Total Carbs: 51.0 g
Dietary Fiber: 5.9 g
Protein: 8.1 g