Bagel Friday: bee in a bagel

Buckwheat flour bagels

Stoneground buckwheat flour and raw sunflower seeds turns my recipe for furikake bagels into another great breakfast treat that even bees will love. My efforts to snap a decent shot was interrupted by this rather insistent bee. Maybe it was attracted to all that yellow.

Bees in a bagel

Bagel recipe

This recipe yields 6 bagels. Best eaten on the day they’re made.

2½ cups all-purpose flour (italian tipo “00”)
1/2 cup stoneground buckwheat flour
1 package instant dried yeast (about 2½ teaspoons)
2 teaspoons sugar
1½ teaspoon salt
2 teaspoons olive oil
1 cup warm water
1 tablespoon maple syrup or honey
raw sunflower seeds for topping

Combine all of the dry ingredients in a large bowl and make a well in the center. Add the oil and water; mix with a wooden spoon until all comes together. Turn out onto a lightly floured surface and knead until the dough is smooth and elastic; about 10 minutes. Lightly oil the bowl that was used for mixing and place dough inside; cover with plastic wrap and a dish towel. Allow to rise for about 90 minutes in a warm place until 1½ times the size in bulk.

Just before the next step, bring 6 cups of water to a boil and stir in 1 tbsp honey or maple syrup. Maintain heat at a gentle simmer. Preheat oven to 400 degrees.

After the initial rising period, punch down dough and divide into 6 equal portions. Roll each portion into a rope of 10 inches in length, tapering the ends slightly. Bring the tapered ends together and overlap by 2 inches. Roll or pinch to seal. Set aside on a lightly floured surface, cover with a clean kitchen towel, and allow to rest for 20 minutes.

Prepare a baking sheet with parchment paper and a light sprinkling of yellow cornmeal. Pour about a cup of sunflower seeds into a shallow dish.

After their brief rest, place bagels bottom side up into the simmering water for about half a minute. Flip them over with a slotted spoon and cook for another 30 seconds. Remove and gently flip bagel into the dish of sunflower seeds. Carefully pick it up and place (seed side up) onto prepared baking sheet. Bake for 25 minutes until a light golden brown, rotating pan front to back midway through baking time. Cool for several minutes before slicing.

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