I used the same recipe from last week (or a few posts ago). Only I substituted half of the bread flour that I normally use for all of my baking purposes, for whole wheat flour. This provides a nuttier flavor and texture.
Then, with the flour and salt, I added 3/4 cup each raisins and cranberries. Everything else about the recipe was the same as before - knead, let the dough rise, make bagels, boil, bake. After I boiled the bagels but before they went into the oven, I sprinkled oats on top - more for affect than anything.
I have to say, these bagels well exceeded my expectations. They were so much better than last weeks. I think I may have been a little more liberal in my use of water and thus my used of flour. In the end though the dough itself seemed softer. I definitely want to recreate these results in the future.
Coming up, more bagels, this time I' making jalepeno-cheddar bagels for my friend Jess, and tomato basil soup with ricotta dumplings. If I'm feeling extra awesome this weekend, I may make some peanut butter and jelly cookies.
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