Whole Grain Bagels
Craft irresistibly chewy and wholesome whole grain bagels from scratch with this simple recipe that balances nutrition and flavor! Made with a blend of whole wheat and bread flour, these hearty bagels boast a nutty richness and a satisfying texture. Honey adds natural sweetness, while optional toppings like sesame or poppy seeds provide a customizable finish. The secret to their authentic chewiness lies in a quick boil before baking, a step enhanced by the optional use of barley malt syrup for a subtle, malty depth. Perfect for breakfast sandwiches or enjoyed with a generous spread of cream cheese, these high-fiber bagels are a healthier, homemade alternative to store-bought options. Ready in just over two hours, this recipe yields eight golden-brown bagels that are sure to become a family favorite.
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Recipe Information
Ingredients
- 3 cups Whole wheat flour
- 1 cup Bread flour
- 1.25 cups Warm water (110°F/45°C)
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Honey
- 1.5 teaspoons Salt
- 1 tablespoon Vegetable oil
- 1 tablespoon Barley malt syrup (optional, for boiling)
- 2 tablespoons Poppy seeds, sesame seeds, or other toppings (optional)
Instructions
In a small bowl, combine the warm water and honey. Sprinkle the yeast over the top and let it sit for 5-10 minutes until foamy.
In a large mixing bowl, combine whole wheat flour, bread flour, and salt. Add the yeast mixture and vegetable oil to the dry ingredients.
Mix until a dough forms. Knead for 8-10 minutes on a floured surface or in a stand mixer with a dough hook until the dough is smooth and elastic.
Form the dough into a ball and place it in an oiled bowl, turning to coat all sides. Cover with a clean kitchen towel and let it rise in a warm spot for 1 hour or until doubled in size.
Punch down the risen dough and divide it into 8 equal pieces. Shape each piece into a ball and then poke a hole through the center using your thumb. Gently stretch the hole until it is about 1-2 inches in diameter.
Place the shaped bagels on a baking sheet lined with parchment paper. Cover with a towel and let them rest for 10 minutes.
Preheat your oven to 425°F (220°C) and bring a large pot of water to a boil. Add the barley malt syrup to the boiling water if using.
Working in batches, boil each bagel for 1 minute per side. Remove with a slotted spoon and place them back on the parchment-lined baking sheet.
Sprinkle bagels with optional toppings like sesame seeds or poppy seeds while they are still damp from boiling.
Bake the bagels in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
Cool on a wire rack for at least 10 minutes. Serve fresh or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3574 mg | 155% | |
| Total Carbohydrate | 411.8 g | 150% | |
| Dietary Fiber | 50.8 g | 181% | |
| Total Sugars | 47.0 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 1855 mg | 39% | |
*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.
