Bran Bagels
Start your morning on a wholesome note with these tender, homemade Bran Bagels, packed with the earthy goodness of whole wheat flour and nutrient-rich wheat bran. Perfectly chewy and golden brown, these bagels combine the natural sweetness of honey with a hearty texture that's ideal for breakfast or brunch. From proofing the yeast to boiling the bagels in molasses-infused water for a traditional touch, this recipe invites you to master the art of bagel-making right at home. Serve them with creamy spreads, fresh veggies, or enjoy them toasted with butter for a satisfying treat. Ready in under two hours, these homemade bagels are as nutritious as they are delicious—perfect for anyone looking for a wholesome alternative to store-bought varieties.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup All-purpose flour
- 1 cup Wheat bran
- 1.25 cups Warm water
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Honey
- 1 teaspoon Salt
- 1 tablespoon Vegetable oil
- 2 tablespoons Molasses (for boiling water)
- 1 whole Egg white (optional, for glazing)
- 1 teaspoon Water (for egg wash)
Instructions
In a large mixing bowl, combine warm water, honey, and active dry yeast. Let sit for 5-10 minutes, or until the mixture becomes frothy.
In a separate bowl, whisk together whole wheat flour, all-purpose flour, wheat bran, and salt.
Gradually add the dry ingredients into the yeast mixture, stirring until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5-7 minutes.
Lightly oil a clean bowl with vegetable oil. Place the dough into the bowl, turning it to coat. Cover with a clean kitchen towel and let rise in a warm place for about 1 hour, or until doubled in size.
Punch down the risen dough and divide it into 8 equal portions. Shape each portion into a smooth ball.
Using your thumb, poke a hole through the center of each ball and gently stretch to form a bagel shape. The hole should be about 1-2 inches wide as it will shrink slightly during the boiling and baking processes.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Bring a large pot of water to a gentle boil. Add the molasses to the water and stir to dissolve.
Boil the bagels, 2-3 at a time, for 1 minute per side. Remove them with a slotted spoon and place them on the prepared baking sheet.
For a shiny finish, whisk together the egg white and 1 teaspoon of water for an egg wash. Brush it over the tops of the bagels.
Bake the bagels in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
Remove the bagels from the oven and let cool on a wire rack before serving. Enjoy them fresh or toasted with your favorite spreads and toppings.
Nutrition Facts
Calories |
1775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2452 mg | 107% | |
| Total Carbohydrate | 371.8 g | 135% | |
| Dietary Fiber | 59.6 g | 213% | |
| Total Sugars | 64.3 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 2613 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
