jazzijava has added a photo to the pool:
Here I was thinking these multigrain apple-cinnamon bagels were total fails... little did I know they're actually a "thing" at bakeries! Turned my frown upside down with a simple name change.
1 cup 12 grain hot cereal
6 dried apple rings, diced
1 tbsp cinnamon
2 tbsp sugar
2 cups boiling water
3 tbsp maple syrup
3 tbsp canola oil
2 tbsp unsweetened apple butter
1 ½ cups flour
2 - 2 ½ cups whole wheat bread flour
1 tbsp vital wheat gluten
½ tbsp salt
1 tbsp instant yeast
2 tbsp barley malt syrup, for boiling
Combine cereal, apple pieces, cinnamon, and sugar in a bowl.
Pour in the water, syrup, oil and apple butter. Cover and let stand at least 1 hour.
In the bowl of a stand mixer fitted with the dough hook, combine flours, gluten, salt and yeast.
Add the cereal mixture and mix on low speed for 2 minutes.
Raise the speed to medium-low and knead 8 minutes longer. If needed, add flour (1 tbsp at a time) until the dough clears the sides of the bowl.
Cover and let rest 45 minutes.
Divide dough into 14 pieces and shape each into a ring. Cover and let rest 30 minutes.
Heat the oven to 400F.
Bring a large pot of water to the boil and add the barley malt syrup.
Flatten dough slightly (it may deflate when you pick them up, that’s OK) and gently drop into the water.
Boil 2- 3 bagels at a time for one minute per side. Remove with a slotted spoon or spider and place on lined baking sheets.
Bake 20 minutes. Remove immediately to a wire rack and cool completely.
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