Best Bran Bagels Recipes

BRAN BAGELS

Steps:

• In a saucepan, combine 1 cup water, butter, 2 tablespoons sugar, and salt. Place over medium heat and stir until butter is melted. Transfer to a large mixing bowl to cool.
• When the miexture is barely warm, stir in the dissolved yeast. Whisk in egg white until foamy and set the yolk aside in a glass measuring cup. Blend the egg white into the yeast mixture. Stir in the bran flakes. Add 1 cup of the flour and beat wit ha wooden spoon until smooth. Gradually blend in additional flour until the dough becomes too difficult to stir. Turn out onto a floured surface and knead in as much of the remaining flour as necessary to form a cohesive dough. Dust with flour to prevent sticking and continue kneading until doug his smooth and resilient. Transfer to a grased bowl and cover. Let rise.
• When dough is light (do not wait for it to double), turn it out onto a floured surface. Roll into a 12 inch rope. Cut into 12 1 inch pieces. Shape each into a ball bu rolling betwen the palms of your hands. Flatten balls slightly with floured fingertips. Poke your index finger through the center of each ball and twirl the dough around your finger in such a way as to enlarge the hole Transfer to a floured board. Cover loosely and let rise for 30 minutes until puffed but not double in bulk.
• Pour tap water into 12 inch skillet to a depth of 2 inches. Add the remaining tablespoon of suar and bring to a gentle bubble. Stir to dissolve the sugar. Using a metal spatula, lower 3 bagels into the water and cook exactly 1 minute. Turn and cook 1 minute on the other side. Transfer to an absorbent paper to drain. Repeat with remaining bagels.
• Preheat oven to 400°F generously grease a baking sheet. Whisk the reserved egg ylk with the remaining tsp of cold water and brush over surface of the bagels. Place on the prepped sheet. Bake for 20 to 25 minutes, or until browned.

BRAN BAGELS

Steps:

• In a small saucepan, bring 3/4 cup water to a boil add butter or margarine, 2 tablespoons sugar and salt stir until butter or margarine is melted. Cool to lukewarm in a large bowl. Dissolve yeast in remaining 1/4 cup warm water let set until foamy, 5 to 10 minutes. Add egg, bran cereal and yeast mixture to cooled butter mixture. Gradually stir in 2 1/4 cups flour to make a stiff dough. On a lightly-floured surface, knead until smooth and elastic, 7 to 10 minutes, using remaining flour. Place in a greased bowl turn dough to coat surface. Cover and let rise in a warm place, free from drafts, about 1 hour (dough will not double in bulk). Divide into nine to twelve even portions form into smooth balls. With thumbs, make a hole in the center of each, spreading evenly to make doughnut shapes. Place on a greased baking sheet. Cover and let rise in a warm place, free from drafts, until they start to rise, about 20 minutes. Preheat oven to 425° F. In a large kettle or skillet, combine 3 quarts water and 1 tablespoon sugar bring to boil. Drop three or four bagels one at a time, into boiling water. Simmer 1 minute on a side, turning once. Remove with a slotted spatula and drain on paper towels. Place on a lightly-greased baking sheet. Sprinkle with optional sesame or poppy seed. Bake for 17 to 20 minutes or until lightly browned. Remove to wire racks to cool.