Whole Wheat Bagels
User Reviews
4.7
Whole Wheat Bagels
Description
This Whole Wheat Bagels recipe uses instant yeast, whole wheat flour, bread flour, and molasses to form a balanced dough that rises moderately before shaping. The dough is kneaded and rested, resulting in a firm yet pliable base. After shaping into rings, the bagels are briefly boiled in water mixed with baking soda and sugar, which aids in developing their characteristic chewy texture and glossy crust. Baking at 425ºF finishes them with a golden-brown exterior. The everything seasoning blend on top introduces a savory, textured finish with sesame and poppy seeds, dried onion, and garlic flakes.
The bagels have a dense crumb typical for whole wheat bread products, and the molasses adds gentle sweetness and color. The cornmeal on the baking sheet prevents sticking and adds subtle crunch to the bottom crust. This recipe yields about eight full-size bagels suitable for sandwiches or toasting.
Making the dough in a stand mixer and using instant yeast simplifies preparation, while the brief boil before baking is essential for the authentic bagel chew. The everything seasoning adds distinctive aromatic notes that complement the grainy whole wheat base.
For storage, cool the bagels completely before freezing in a plastic bag to maintain freshness for up to six weeks. You may substitute honey for molasses if preferred, though color may be lighter.
Ingredients
For the everything seasoning:
- 3 tablespoons sesame seeds
- 3 tablespoons poppy seeds
- 1 1/2 tablespoons dried onion flakes
- 1 tablespoon garlic flakes dried
- 1 1/2 teaspoons sea salt coarse
For the bagels:
- 1 1/2 cups water 110-115ºF, warm
- 1 package instant yeast
- 2 tablespoons molasses
- 2 cups whole wheat flour
- 1 3/4 cups bread flour
- 2 teaspoons salt
- 1 water boiling, in a pot
- 2 teaspoons baking soda
- 1 tablespoon granulated sugar
- 1/4 cup cornmeal for the baking sheet
- 1 egg beaten, to brush on bagels
Instructions
- To make the seasoning, mix everything together in a small bowl and cover with plastic wrap. Set aside. 3 tablespoons sesame seeds, 3 tablespoons poppy seeds , 1 1/2 tablespoons dried onion flakes, 1 tablespoon dried garlic flakes , 1 1/2 teaspoons coarse sea salt
- Pour the warm water into the bowl of a stand mixer. Sprinkle the yeast over the top and allow the yeast to activate for 3-4 minutes. 1 1/2 cups warm water, 1 package instant yeast
- Add in the molasses, flours and salt and begin mixing with the paddle attachment. Mix just until combined and let the dough rest for 5 minutes. 2 tablespoons molasses , 2 cups whole wheat flour , 1 3/4 cups bread flour , 2 teaspoons salt
- Switch to the dough hook and knead the dough for 5-7 minutes on low speed.
- Place the dough in a greased bowl and cover with a towel. Allow the dough to rise for 30-35 minutes or until the dough is nearly doubled.
- Preheat the oven to 425ºF and line 2 baking sheets with parchment paper or a silicone baking mat. Once the dough has risen, punch it down to release the air and turn it out onto a lightly floured surface.
- Cut the dough into 8 equal portions. Shape into balls. Use your thumb to punch a hole through the center of each ball. Gently stretch the hole to the desired size, shaping the bagel. Set aside on the prepared baking sheet. Allow the dough to rest for 15 minutes.
- While the dough is resting, bring a large pot of water to a boil. Once the water is boiling, add baking soda and sugar, stirring to dissolve fully. 1 pot of boiling water, 2 teaspoons baking soda , 1 tablespoon granulated sugar
- Depending on the size of your pot, place 3-4 bagels into the boiling water at a time. Boil for 60 seconds on one side, flip the bagel and boil for another 60 seconds on the other side. Remove from boiling water with a strainer or slotted spoon, allowing excess liquid to drip off.
- Sprinkle cornmeal over the parchment paper, then place the bagels onto the baking sheet. Brush the bagels with the beaten egg and sprinkle with everything seasoning. Bake for 18-20 minutes or until golden brown. Allow to cool for at least 15 minutes before slicing and serving. 1/4 cup cornmeal, 1 egg, to brush on bagels
Notes
- The recipe yields approximately 8 full-size bagels.
- Molasses can be swapped with honey for a milder sweetness, but the bagels will be lighter in color.
- Allow bagels to cool completely before freezing; store sealed for up to six weeks.
- Calories are estimated per bagel and may vary based on ingredients used.
- Using cornmeal on the baking sheet helps prevent sticking and adds texture to the bagel bottoms.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Calories | 390kcal | 20% |
| Carbohydrates | 55g | 18% |
| Protein | 11g | 22% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 51mg | 17% |
| Sodium | 1508mg | 63% |
| Potassium | 340mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 138mg | 14% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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