Modern Ezekiel Bread Bagels

I can still remember the first time I encountered Ezekiel bread. It was at a small, local health food store, tucked away between bulk bins of grains and shelves stocked with intriguing herbal remedies. The packaging, simple and unassuming, promised a bread unlike any other. Intrigued by the list of sprouted grains and legumes, I bought a loaf, toasted a slice, and slathered it with avocado. The taste was earthy, hearty, and unlike any processed bread I’d ever tasted. It was a revelation – a reminder that bread could be both nourishing and delicious. Taking that initial experience and crafting something new, like these bagels, brings me back to that moment of discovery and makes me excited to share this with you.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 4 minutes
• Servings: 8
• Yield: 8 large bagels
• Dietary Type: Vegetarian

Ingredients

• 2 cups whole wheat flour
• 1 cup barley flour
• ½ cup millet flour
• ½ cup cooked beans (such as kidney, pinto, or black beans)
• ½ cup cooked lentils (brown or green lentils work well)
• 1 tablespoon sugar (or honey/maple syrup for vegan option)
• 2 ¼ teaspoons yeast (active dry yeast)
• ¾ cup warm water
• Cooking oil spray

Equipment Needed

• Large mixing bowls (3)
• Stew pot or large saucepan
• Slotted spatula
• Floured cooking sheet
• Baking sheet

Instructions

1. Begin by activating the yeast. In a small bowl, combine the warm water, yeast, and sugar. Let it stand for about 5 minutes, until it becomes foamy. This indicates that the yeast is active and ready to use.
2. In a separate bowl, combine the cooked beans and cooked lentils. Mash them slightly with a fork or potato masher. This will help them integrate better into the dough.
3. In a third, larger mixing bowl, whisk together the whole wheat flour, barley flour, and millet flour. This ensures the flours are evenly distributed.
4. Add the yeast mixture to the bowl containing the beans and lentils. Stir to combine.
5. Gradually add the flour mixture to the wet ingredients, kneading with your hands or a stand mixer fitted with a dough hook. If the dough seems too wet, add more whole wheat flour, one tablespoon at a time, until it comes together into a manageable ball. Conversely, if the dough is too dry and tough, add a little more warm water, one teaspoon at a time.
6. Continue to knead the dough for about 5-7 minutes until it becomes smooth and elastic. It should be slightly tacky but not sticky.
7. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 30 minutes, or until it has nearly doubled in size. The rise time might vary depending on the temperature of your environment.
8. While the dough is rising, prepare a large stew pot or saucepan. Fill it with approximately 8 cups of water and bring it to a boil. The water level should be at least 5 inches deep.
9. Once the dough has risen, gently punch it down to release the air. Divide the dough into 8 equal portions.
10. Shape each portion into a bagel. You can do this by rolling each portion into a rope, then joining the ends together to form a circle, pinching the seam to seal. Alternatively, you can roll each portion into a ball, then use your thumb to create a hole in the center, stretching the hole to the desired size.
11. Place the shaped bagels onto a floured cooking sheet to prevent sticking. Let them rest for about 10 minutes before boiling.
12. Preheat the oven to 325°F (163°C).
13. Carefully place two bagels into the boiling water. Use a slotted spatula to gently agitate them, ensuring they don’t stick to the bottom of the pot.
14. Boil the bagels for approximately 1 minute, flipping them halfway through. Remember that due to the beans and lentils, these bagels may not float as readily as traditional bagels. The important thing is to gently agitate them in the boiling water to create a slightly chewy crust.
15. Remove the boiled bagels from the water using the slotted spatula and place them onto a baking sheet that has been sprayed with cooking oil. Lightly oil the tops of the bagels to prevent them from becoming too tough during baking.
16. Bake in the preheated oven for 40 minutes, or until the bagels are golden brown.

Expert Tips & Tricks

• For a slightly sweeter bagel, increase the amount of sugar to 2 tablespoons. Alternatively, you can use honey or maple syrup for a more complex flavor.
• If you find that the bagels are browning too quickly, you can loosely tent them with foil during the last 15 minutes of baking.
• To add extra flavor, try sprinkling the bagels with sesame seeds, poppy seeds, or everything bagel seasoning before baking.
• The addition of beans and lentils creates a unique texture. It’s essential to not over-boil the bagels because the legumes tend to toughen if overcooked.

Serving & Storage Suggestions

These Ezekiel bread bagels are delicious served warm with your favorite toppings. Try them with cream cheese, hummus, avocado, or a simple spread of butter or vegan butter alternative. They also make excellent sandwich bagels!

Store leftover bagels in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze them in a freezer-safe bag for up to 2 months. To reheat, simply toast them or bake them in a preheated oven at 350°F (175°C) for a few minutes.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	214.7 kcal	N/A
Calories from Fat	9 g	5%
Total Fat	1.1 g	1%
Saturated Fat	0.2 g	1%
Cholesterol	0 mg	0%
Sodium	3.9 mg	0%
Total Carbohydrate	45.5 g	15%
Dietary Fiber	7.7 g	30%
Sugars	2.1 g	8%
Protein	8.6 g	17%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: While this recipe traditionally uses wheat and barley flour, experiment with a gluten-free blend of flours like brown rice flour, tapioca starch, and sorghum flour. You may need to adjust the amount of liquid to achieve the desired dough consistency.
• Vegan: This recipe is already easily made vegan by using maple syrup or agave nectar in place of the sugar.
• Seed additions: For added texture and flavor, incorporate seeds like flax, sunflower, or chia into the dough.
• Spice it up: Add a pinch of red pepper flakes to the dough for a subtle kick.

FAQs (Frequently Asked Questions)

Q: Why are beans and lentils used in Ezekiel bread?
A: The inclusion of sprouted grains and legumes, like beans and lentils, is based on the Bible verse Ezekiel 4:9. These ingredients contribute to a more complete protein profile and add fiber and nutrients.

Q: My bagels didn’t rise very much. What could be the reason?
A: Several factors can affect the rise of the dough, including the freshness of the yeast, the temperature of the water, and the warmth of the environment. Make sure your yeast is active, the water is warm (not hot), and the dough is placed in a warm place to rise.

Q: Can I use a different type of bean or lentil?
A: Yes, you can experiment with different types of beans and lentils, such as kidney beans, pinto beans, black beans, or green lentils. Keep in mind that different varieties may have slightly different textures and flavors.

Q: The bagels are quite dense. Is that normal?
A: Yes, Ezekiel bread bagels tend to be denser than traditional bagels due to the inclusion of sprouted grains and legumes. This contributes to their hearty and filling nature.

Q: How do I prevent the bagels from sticking to the pot when boiling them?
A: Use a slotted spatula to gently lift the bagels from the bottom of the pot as they boil. This will prevent them from sticking and ensure that they cook evenly.

Final Thoughts

Embrace the wholesome goodness of these homemade Ezekiel bread bagels! Crafted with a blend of sprouted grains and legumes, they offer a unique and satisfying alternative to traditional bagels. Don’t be afraid to experiment with different toppings and flavor combinations. Share your baking adventures with friends and family, and let the aroma of freshly baked bagels fill your home with warmth and joy. And remember, baking is not just about following a recipe, it’s about creating something special to share with the people you love.