Whole Wheat Bagels

Why You’ll Love This Recipe

These Whole Wheat Bagels are easy to make and packed with nutrients, making them a great option for anyone looking for a more wholesome take on their favorite breakfast bread. The whole wheat flour adds fiber and a mild, nutty flavor, while the process of boiling the bagels before baking creates that signature chewy texture. Plus, the recipe uses simple ingredients that you probably already have in your kitchen. Whether you’re an experienced baker or a beginner, you’ll love how easy and rewarding it is to make homemade bagels.

Ingredients

• 2 cups whole wheat flour

• 1 cup all-purpose flour

• 1 tbsp sugar

• 1 tsp salt

• 1 tbsp active dry yeast

• 1 cup warm water (about 110°F/43°C)

• 1 tbsp olive oil or vegetable oil

• 1 tbsp honey (optional, for a touch of sweetness)

• 1 egg (for egg wash, optional)

• Sesame seeds or poppy seeds (optional, for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Dough:

1. In a small bowl, dissolve the sugar and yeast in warm water. Let it sit for about 5 minutes until the yeast becomes frothy.

2. In a large mixing bowl, combine the whole wheat flour, all-purpose flour, and salt. Pour in the yeast mixture and olive oil, and stir until a dough forms.

3. Knead the dough on a lightly floured surface for about 8-10 minutes, or until it’s smooth and elastic. If the dough is too sticky, add a little more all-purpose flour until it reaches the right consistency.

2. Let the Dough Rise:

1. Place the dough in a lightly oiled bowl and cover it with a clean kitchen towel or plastic wrap.

2. Let it rise in a warm place for 1 hour, or until it has doubled in size.

3. Shape the Bagels:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. Once the dough has risen, punch it down and divide it into 8 equal portions.

3. Roll each portion into a ball, then use your finger to create a hole in the center of each ball. Stretch and shape the dough into a ring, ensuring the hole is wide enough so it doesn’t close up while baking.

4. Place the shaped bagels on the prepared baking sheet.

4. Boil the Bagels:

1. Bring a large pot of water to a boil. Add 1 tablespoon of honey or sugar to the water (this helps with browning).

2. Gently drop 2-3 bagels at a time into the boiling water. Let them cook for 1 minute on each side, then use a slotted spoon to transfer them back to the baking sheet.

5. Bake the Bagels:

1. (Optional) For a glossy finish, brush the tops of the bagels with a beaten egg wash.

2. Bake the bagels for 20-25 minutes, or until they’re golden brown and sound hollow when tapped on the bottom.

3. Remove the bagels from the oven and let them cool on a wire rack before serving.

Servings and Timing

• Servings: 8 bagels

• Prep time: 15 minutes (plus rising time)

• Cook time: 25-30 minutes

• Total time: 1 hour 45 minutes (including rising time)

Variations

• Flavored Bagels: Add herbs, garlic powder, or shredded cheese to the dough for flavored bagels. You can also fold in dried fruits, nuts, or seeds for added texture.

• Seeded Bagels: Top your bagels with sesame seeds, poppy seeds, or sunflower seeds before baking for a nice crunch and extra flavor.

• Cinnamon Raisin Bagels: Add cinnamon and raisins to the dough for a sweet, spiced variation that’s perfect for breakfast.

• Gluten-Free: For a gluten-free version, substitute the whole wheat and all-purpose flours with a gluten-free flour blend, but keep in mind that the texture and rise may differ.

Storage/Reheating

• Storage: Store bagels in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can store them in the refrigerator for up to a week.

• Freezing: These bagels freeze well. After they’ve cooled completely, place them in a freezer-safe bag or container and freeze for up to 3 months. To reheat, toast them straight from the freezer or bake them at 350°F (175°C) for about 10 minutes.

• Reheating: If you want to warm a bagel, slice it in half and toast it, or wrap it in foil and bake it at 350°F (175°C) for 10 minutes.

FAQs

1. Can I make these bagels with all whole wheat flour?

Yes, you can use all whole wheat flour, but the texture might be denser. A combination of whole wheat and all-purpose flour gives the bagels the perfect balance of chewiness and fluffiness.

2. Can I make these bagels without yeast?

Yeast is essential for the rise and texture of bagels, so it’s not recommended to skip it. However, if you want a quicker alternative, you can try making bagels with baking powder, but the texture will be different.

3. Do I need a special bagel pan?

No, you don’t need a special bagel pan to make these bagels. Simply shape them by hand and bake them directly on a baking sheet.

4. How do I keep the bagels from becoming too hard?

To prevent bagels from becoming too hard, don’t overbake them. Keep an eye on them as they bake, and remove them from the oven as soon as they’re golden brown.

5. Can I add toppings to my bagels?

Absolutely! You can add a variety of toppings like sesame seeds, poppy seeds, cheese, or even a sprinkle of cinnamon sugar before baking.

6. How can I make these bagels sweeter?

You can add more sugar or honey to the dough for a sweeter bagel. You could also make cinnamon raisin bagels by folding in cinnamon and raisins.

7. Can I make these bagels ahead of time?

Yes, you can make the dough ahead of time and refrigerate it overnight. Let it come to room temperature and rise for about 30 minutes before shaping and boiling.

8. Can I use a bread machine to make the dough?

Yes, you can use a bread machine to make the dough. Simply add the ingredients to the machine according to the manufacturer’s instructions, and set it to the dough cycle.

9. Can I make these bagels without boiling them?

Boiling the bagels before baking is what gives them their chewy texture. Skipping this step will result in a different texture, but you can still bake them without boiling if you prefer.

10. How can I make the bagels fluffier?

To make the bagels fluffier, be sure not to overwork the dough while kneading, and ensure that it has enough time to rise. A warm environment is key for the dough to rise properly.

Conclusion

Whole Wheat Bagels are a healthier, wholesome alternative to store-bought bagels, packed with fiber and flavor. With their chewy texture, golden crust, and hearty flavor, they make the perfect base for any topping, from classic cream cheese to smoked salmon or avocado. Plus, they’re easy to make at home and will fill your kitchen with the irresistible smell of freshly baked bread. Whether enjoyed as part of your morning routine or served as a snack, these bagels are sure to be a hit with family and friends.

---

Print