If you haven’t guessed yet, the extra grains in these whole wheat bagels are spent beer grains! I just used a little bit of them, but even the hint of beer grains really added another dimension of flavor to these bagels. I may add an extra tablespoon the next time I make them to kick it up another notch!
RECIPE: Extra Grains Whole Wheat Bagels
Makes 10 Bagels
Mixer with Dough Hook
Lined Baking Sheet
Oven set to 425 degrees
1 1/2 Cups warm Water
2 1/4 teaspoons Yeast
2 teaspoons Maple Syrup
4 Cups Whole Wheat Flour
2 teaspoons Salt
4 teaspoons Brown Sugar
2 Tablespoons Spent Beer Grains
1) In the mixing bowl, combine the warm water, maple syrup, and yeast. Let it sit for 3-5 minutes.
2) Run the spent grains quickly through a food processor to break the size down a little to make them more manageable in the bagels.
3) Add the whole wheat flour, salt, brown sugar, and spent grains to the mixture.
4) Mix and then continue to let the dough kneed on 4 or 6 speed level (medium) for 8 minutes.
5) Place the dough in a bowl and set someplace warm for about 20 minutes.
6) Divide the dough and shape it into bagels by gently rolling it out on a pastry board and then looping it together to form a circle.
7) Bring a pot of water to boil with one to two tablespoons of molasses dissolved into it.
8) Boil the bagels for 30 seconds on each side, then place on a cooling rack to drip.
9) When the bagels are still damp, sprinkle with poppy seeds, sesame seeds, or your favorite toppings.
10) Once all the bagels have been boiled, transfer them from the cooling rack to the lined baking sheet.
11) Bake for 15 minutes in a 425 degree oven, and then return the finished bagels to a cooling rack.
My favorite way to eat these bagels is with scallion cream cheese. However, they make excellent egg sandwiches, especially when you used pepper jack cheese. If you have extras, you can freeze them, but they tend to go fast.