Seed and Grain Bagels

I made these bagels to take to my grandparents' house last week when Aaron and I went over to announce our upcoming nuptials. Poppy, who loves his bagels, was a huge fan of these - so much that he wanted to keep all but one of the leftovers. Which worked out fine for me, because I ate it on the car ride home. We had them toasted with butter but I also think they'd be amazing with peanut butter or apricot goat cheese spread. If you've never made bagels before don't be intimidated - they take a while to make but they're not difficult.

Seed and Grain Bagels (makes 6)

1/3 cup coconut milk
1/3 cup water
1 Tbls. agave nectar
2 1/4 tsp. dry active yeast (1 packet)
2 cups flour
1/4 cup any seed/grain mixture you like (I used 1 Tbls. each of flax seed, chia seed, hemp hearts, and amaranth)
1/2 tsp. wheat gluten
1/2 tsp. salt
Water for boiling
1/4 cup baking soda

Combine the coconut milk and water and heat until warm (not hot!). Stir in the agave nectar, then the yeast, and let sit for about 5 minutes, until bubbly and foamy.

In a large bowl combine the flour, seeds/grains, wheat gluten, and salt. Add the yeast mixture and stir until fully combined, adding a bit more warm water if needed. Knead for 5-10 minutes until the dough forms a ball and is soft and pliable. Cover and let sit in a warm place for 90 minutes.

After rising

Punch the dough to release the gasses. Divide the dough into 6 equal parts and form into small balls. Cover with a warm, wet towel and let rest for 20 minutes.

Make the dough into bagel shapes by flattening the ball slightly, sticking your thumb through the middle, and shaping. Cover with a warm wet towel and let rest for 20 minutes.

When there are about 5 minutes of rising time left, bring a large pot of water to boil. I recommend using the deepest pot you have and filling it about halfway with water. Preheat your oven to 350 F.

When the water is boiling, slowly add the baking soda. If you add it too fast it will boil over and make an enormous mess over everything in your kitchen (not that I've done that...). Keeping the water at a rolling boil, add the bagels 2 or 3 at a time. Boil for 1 minute, flip, and boil for another minute. Drain the bagels on a wire rack. Repeat until all the bagels have boiled.

Bake the bagels for 20-30 minutes, or until the bottom sounds hollow when tapped. YUM.