I made the bagels, Honey Whole Wheat Bagels, mentioned in my previous bagel post last weekend. Hubby said, "They were pretty good- not quite like a normal bagel but good." I think he is referring to the fact that they were dense and decently hard. They were not puck-like but would have suffered little damage if they were accidentally left in the bottom of a bag.
However, due to the boiling, the bagels really are chewy. I think that these are the modifications that I would make next time I try.
- Use some white flour
- Let rise for longer
- Broil on low for a slightly shorter amount of time.
- Bake for a few (3ish) minutes less.
Questions - I wonder if I could soak these at all. I'm convinced that if my family is going to be eating all whole wheat we need to soak it so that we are not inhibiting our ability to absorb critical nutrients. I see this as especially important since I'm taking synthetic vitamins right now which may also contribute to nutrient loss.
I'll see if i can update this with a picture. (Which would demand that I upload pictures from my camera.)