Multigrain Bagels

Ingredients

• 0.5 cups warm water , 105 degrees F/41 degrees C
• 2 packages active dry yeast , .25 ounce
• 0.5 teaspoons white sugar
• 4 cups whole wheat flour
• 2 cups bread flour
• 1 cup rolled oats
• 0.25 cups vital wheat gluten
• 0.25 cups wheat germ
• 0.25 cups organic flaxseed meal
• 1 tablespoon sea salt
• 3 cups buttermilk
• 0.33 cups orange blossom honey
• cooking spray
• 3 quartss water
• 1.5 tablespoons brown sugar
• 1 tablespoon cornmeal , or as needed
• 1 egg white
• 1 teaspoon cool water

Instructions

1. 1

   Combine warm water, yeast, and sugar in a bowl. Let stand until yeast and sugar dissolved and a creamy foam begins to form, about 5 minutes.

2. 2

   Combine bread flour, whole wheat flour, rolled oats, vital wheat gluten, wheat germ, flaxseed meal, and sea salt in a large bowl; stir in buttermilk. Add yeast mixture and honey; stir until no dry spots remain. Cover the bowl with plastic wrap; let dough rest 20 minutes.

3. 3

   Turn dough out onto a floured surface; knead about 7 minutes, it will be soft and slightly sticky. Add more flour if needed. Shape into a ball. Coat a mixing bowl with cooking spray. Place dough in the bowl and turn to coat. Cover the bowl with plastic wrap; let rise in a warm, draft-free place for 2 hours.

4. 4

   Turn dough onto a floured surface; knead briefly. Cut dough in half; return half to the bowl and cover. Form other half into a cylinder. Cut into quarters and cut quarters in half, yielding 8 equal-sized pieces of dough. Shape dough pieces into balls. Repeat with remaining dough half.

5. 5

   Preheat the oven to 400 degrees F (200 degrees C). Line one 11x17-inch baking sheet with waxed paper, another baking sheet with a flour sack towel, and two other baking sheets with parchment paper sprinkled with cornmeal.

6. 6

   Combine 3 quarts water and brown sugar in a large pot; bring to a boil.

7. 7

   Meanwhile, flatten 1 dough ball slightly; press index fingers through the center until they meet. Rotate fingers to stretch a hole about 1 ¾-inch in diameter. Set bagel on waxed paper-lined baking sheet. Repeat with remaining dough balls.

8. 8

   Reduce heat under brown sugar water until simmering. Add 2 bagels at at time to water; boil 30 seconds per side. Transfer boiled bagels to the towel-lined baking sheet to drain, then transfer bagels to the parchment paper-lined baking sheets. Repeat with remaining bagels.

9. 9

   Whisk egg white and 1 teaspoon cool water together in a small bowl; brush onto tops of bagels.

10. 10

    Bake in the preheated oven for 12 minutes. Flip bagels and continue baking until golden brown, about 13 minutes more.

11. 11

    Transfer bagels to a wire rack to cool.