Khapli Wheat Everything Bagel

Recipe For The Love Of Bagels

Khapli wheat everything bagels take the classic New York-style boiled-and-baked bagel and work Aashirvaad Chakki Khapli Atta into the dough alongside bread flour. This adds more fibre and protein to every bite of this delicious baked goodie. This atta also has iron and vitamin B1, which supports energy metabolism. This wheat flour also has a lower glycaemic index without giving up the dense, chewy bite that makes a bagel a bagel in the first place. A bagel's reputation is in its chew, which comes specifically from a well-developed gluten network, and khapli wheat's naturally lower gluten elasticity makes that harder to achieve than in a soft roti or a sticky bun. That's why this version uses a blend rather than a full substitution, using three parts bread flour to one part khapli atta. Bread flour has a high gluten strength, that takes cares of the structural work, forming the strong gluten network that gives bagels their signature dense, chewy texture, while the khapli atta gives a slightly nutty flavour without dragging the dough's elasticity down too far. With the khapli atta in the mix, it's worth kneading a bit longer than usual and checking the windowpane test carefully before moving on, since the dough may take slightly more work to reach the same elasticity a pure bread flour dough would hit more quickly. The water bath is the step that actually defines a bagel as a bagel. Boiling the shaped rings briefly, with a little honey, gelatinises the starches on the surface, which is what gives bagels their glossy, slightly chewy crust and also sets the outer layer of dough so it holds its shape through baking.