Whole Wheat Bagels
Learn how to make savory and delicious Whole Wheat Bagels with a perfectly chewy bagel texture. Top with everything seasoning.
Servings: 8 servings
Calories: 390kcal
Ingredients
For the everything seasoning:
- 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
For the bagels:
- 1 1/2 cups warm water 110-115ºF
- 1 package instant yeast
- 2 tablespoons molasses
- 2 cups whole wheat flour
- 1 3/4 cups bread flour
- 2 teaspoons salt
- 1 pot of boiling water
- 2 teaspoons baking soda
- 1 tablespoon granulated sugar
- 1/4 cup cornmeal for the baking sheet
- 1 egg, to brush on bagels beaten
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
- Swap out the molasses for the same amount of honey if desired. The bagels might not be quite as dark in color though.
- Makes 8 full size bagels.
- To freeze your bagels, allow them to cool completely and place them in a sealed plastic bag. Freeze for up to 6 weeks.
- Refer to the article above for more tips and tricks. The calories shown are based on the recipe making 6 bagels, with 1 serving being 1 bagel. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 390kcal | Carbohydrates: 55g | Protein: 11g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 51mg | Sodium: 1508mg | Potassium: 340mg | Fiber: 5g | Sugar: 6g | Vitamin A: 410IU | Vitamin C: 0.7mg | Calcium: 138mg | Iron: 3.7mg