Classic Whole Wheat Bagels with Extra Fiber and Psyllium Husk

Instructions

1. 1

   In a large mixing bowl, combine the whole wheat flour, all-purpose flour, rolled oats, instant yeast, psyllium husk, sugar, and salt.

2. 2

   Slowly pour in the warm water while mixing the dough. If using olive oil, add it in at this stage.

3. 3

   Knead the dough for about 10 minutes, until it becomes smooth and elastic. If the dough feels too sticky, you can add a little more all-purpose flour as needed.

4. 4

   Shape the dough into a ball and place it in a lightly greased bowl. Cover it with a clean kitchen towel and let it rise in a warm place for about 1 hour or until doubled in size.

5. 5

   Once the dough has risen, punch it down gently and divide it into 8 equal pieces. Shape each piece into a bagel by rolling it into a ball and then poking a hole in the center with your finger to form a ring. Stretch the hole slightly to ensure it stays open while baking.

6. 6

   Bring a large pot of water to a gentle boil. Preheat your oven to 220°C.

7. 7

   Carefully drop the bagels into the boiling water (you may need to do this in batches) and boil for about 1 minute on each side, which helps give them that lovely chewy texture!

8. 8

   Remove the bagels from the water and place them on a baking sheet lined with parchment paper. If desired, sprinkle your chosen toppings on top.

9. 9

   Bake the bagels in the preheated oven for about 20 minutes or until they’re golden brown.

10. 10

    Allow the bagels to cool slightly before enjoying them with your favorite salty toppings, like cream cheese, smoked salmon, or even a little avocado!