Quick and Easy Sprouted Bagels, THM E

New York City Bagels in a tasty healthier version, Oh, yes, you can! These bagels are made using sprouted flour and instant yeast for freshly baked bagels in a little over an hour.

Sprouted flour is made from wheat berries that have been sprouted, dried, and ground into flour. Sprouting makes the nutrients more readily available for your body to digest by reducing the phytic acid. This recipe for bagels is quick and easy.

You can add any topping that you would like to the bagels. I made some adding raisins and cinnamon to the dough before I cooked and baked them.

You may wonder why bagels need to be boiled. The key to a chewy crusty bagel is boiling them for 45 seconds on each side before baking.

Quick and Easy Sprouted Bagels, THM E

  • 1 cup fat-free double fermented kefir*
  • 1/4 cup water
  • 1 tablespoon olive oil
  • 1 teaspoon honey, optional
  • 2 teaspoons Instant Yeast
  • 2 1/2 cups sprouted wheat flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 egg white, beaten
  • toppings: Poppy Seeds, Sesame Seeds, or Everything Bagel Seasoning
  • Mixing the dough: Heat kefir and water until slightly warm to the touch. In a mixer bowl combine kefir, water, oil, honey, yeast and 1 cup flour. Mix well. Add remaining flour and salt. Knead for 2 minutes. You may need an additional tablespoon of flour if your dough is to sticky. Allow the dough to rest for 25 minutes. Divide dough into 6 4-ounces pieces. Shape dough into a ball, smoothing the edges under. Poke a hole in the center and stretch and shape into a bagel. Lay bagel on parchment paper and repeat with the remaining dough. Let the bagels rest for 15 minutes while you preheat the oven to 400 degrees F. Boiling Bagels: Fill a kettle with 3 inches of water. Add 1/2 teaspoon baking soda. When the water boils drop one bagel in, boil for 45 seconds, turn and allow to boil for 45 seconds on the other side. Dip boiled bagel out with a slotted spoon and place bake on the parchment paper. Repeat with remaining bagels. Brush each bagel with beaten egg white. Sprinkle with poppy, sesame seeds, or Everything Bagel Seasoning. Bake for 20-22 minutes or until golden brown. 6 Bagels.

*to double ferment kefir, allow the kefir to set at room temperature for 24 hours. Refrigerate until ready to use.

Cinnamon Raisin Bagels: Add 1/3 cup raisins and 2 teaspoons cinnamon to the bagel dough when you are mixing it.

Blueberry Bagels: Add 1/4 cup dried blueberries to the bagel dough when you are mixing it. Trust me…don’t use fresh blueberries. It just doesn’t work.

This is how my dough looked after I was done kneading it. It clung to my dough hook of my KitchenAid Mixer.

I divided the dough into 4 ounce balls and shaped them into bagels. This make a nice large bagel just like you would buy in the stores or bake shoppes.

Keeping the water boiling will make for a chewy crusty bagels. This develops a well browned exterior and slightly dense chewy texture. The boiling water sets the exterior crust before you place the bagels into the oven. This preventing the bagels from rising very much and helps get a browned exterior.

I brush each bagel with beaten egg whites and then sprinkle on whatever topping you would like. I was out of Everyday Bagel Seasoning so I used Poppy Seeds and Sesame Seeds.

From left to right…Seasemes Seed, Poppy Seed, and Cinnamon Raisin Bagels. Don’t they look delicious!

You can enjoy these bagels as a Breakfast Sandwich with egg, cheese, and bacon. Pictured above is a sandwich with our own home-cured bacon.

If you enjoy this recipe you will find many more of my recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Your consideration of this is a blessing to us! Thank you for considering using my Amazon link. It has been a blessing to us!

AMAZON

One DegreeOrganic Odof Spr Ww Flour 32 Oz (Pack Of 6)

I buy sprouted flour in 25 pound bags from a wholesale company. If you have a Bulk Food store close by they can often order it in for you.

SAF Instant Yeast in my favorite yeast to use. I add it dry with the flour. There is no need to proof this yeast in water.

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Baking Sheets

KitchenAid KL26M1XOB Professional 6-Qt. Bowl-Lift Stand Mixer - Onyx Black

I love my Kitchen Aid Mixer to mix this dough. It does a wonderful job!

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.

Quick and Easy Sprouted Bagels, THM E

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6
Author Glenda Groff

Ingredients

  • 1 cup fat-free double fermented kefir*
  • 1/4 cup water
  • 1 tablespoon olive oil
  • 1 teaspoon honey optional
  • 2 teaspoons Instant Yeast
  • 2 1/2 cups sprouted wheat flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 egg white beaten
  • toppins: Poppy or Sesame Seeds, Everything Bagel

Instructions

  1. Mixing the dough: Heat kefir and water until slightly warm to the touch. In a mixer bowl combine kefir, water, oil, honey, yeast and 1 cup flour. Mix well. Add remaining flour and salt. Knead for 2 minutes. You may need an additional tablespoon of flour if your dough is to sticky. Allow the dough to rest for 25 minutes. Divide dough into 6 4-ounces pieces. Shape dough into a ball, smoothing the edges under. Poke a hole in the center and stretch and shape into a bagel. Lay bagel on parchment paper and repeat with the remaining dough. Let the bagels rest for 15 minutes while you preheat the oven to 400 degrees F. Boiling Bagels: Fill a kettle with 3 inches of water. Add 1/2 teaspoon baking soda. When the water boils drop one bagel in, boil for 45 seconds, turn and allow to boil for 45 seconds on the other side. Remove bagel with a slotted spoon and place back on the parchment paper. Repeat with remaining bagels. Brush each bagel with beaten egg white. Sprinkle with poppy, sesame seeds or Everything Bagel Seasoning. Bake for 20-22 minutes or until golden brown. 6 Bagels.

If you enjoy this recipe you will find many more of my recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.

7 thoughts on “Quick and Easy Sprouted Bagels, THM E

  1. If making a breakfast sammie out of this with bacon, eggs, and cheese (as suggested) would that make it a crossover?

  2. Pingback: Hot Cross Buns, THM E, Sugar-free | Around the Family Table – Food. Fun. Fellowship

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