Wholesome Whole Wheat Bagels

Imagine sinking your teeth into a perfectly dense and delightfully chewy bagel, still warm from the oven. Now imagine that bagel is made with wholesome whole wheat flour, offering a healthier twist without sacrificing an ounce of flavor or texture. These homemade Whole Wheat Bagels are exactly that – a bakery-quality experience crafted right in your own kitchen! While making bagels involves a distinctive process, the incredible aroma and unparalleled taste of freshly baked goodness make every step worthwhile.

Forget the standard plain bagel; our recipe infuses savory depth and nutritional benefits with the inclusion of whole wheat flour. This makes for a genuinely Healthy Bagel option that’s rich in fiber and flavor, setting it apart from its refined flour counterparts. You’ll savor a satisfying chew, a slightly nutty flavor, and a satisfying feeling knowing you’ve created something so delicious and wholesome.

Why Embark on Your Homemade Bagel Journey?

For years, the dream of baking my own bagels lingered, a challenge I was eager to conquer. Finally, I decided to take the plunge, and I can confidently say, every single bite was an absolute revelation! The satisfaction of pulling these golden, gleaming bagels from the oven is unmatched, and the taste is infinitely superior to any store-bought variety.

Here’s why dedicating a little time to this unique baking adventure will be incredibly rewarding:

• Unrivaled Freshness & Flavor: Nothing compares to the taste and texture of a bagel fresh out of your oven. The crust is perfectly crisp, and the interior is soft, dense, and chewy – a stark contrast to often dry and crumbly commercial bagels.
• A Healthier Indulgence: By incorporating whole wheat flour, this recipe offers a more nutritious alternative to traditional white flour bagels. You get added fiber, vitamins, and minerals, making your bagel cravings a less guilty pleasure without compromising on the authentic bagel experience.
• The Therapeutic Joy of Baking: There’s a special magic in the aroma of fresh bread baking, filling your home with comforting warmth. The process of kneading, shaping, and watching these bagels transform is incredibly therapeutic, culminating in the ultimate reward of eating warm homemade bagels that are truly divine.
• Complete Customization: From the type of flour you use to the toppings you choose, making bagels at home gives you complete control. Experiment with different seeds, seasonings, or even sweet additions to create your perfect bagel.

Essential Ingredients for Perfect Bagels

Crafting exceptional whole wheat bagels begins with understanding the role of each ingredient. Here’s a closer look at what you’ll need and why it matters:

• Kitchen Staples: You’ll need basic pantry items like Brown Sugar, Granulated Sugar, and Salt. The sugars not only add a touch of sweetness but also feed the yeast, aiding in fermentation and contributing to a beautiful golden crust. Salt is crucial for flavor and regulating yeast activity.
• Active Dry Yeast: This is the living leavening agent that makes your bagels rise. Always double-check the expiration date on the packaging to ensure your yeast is fresh and active. Using expired yeast is a common pitfall that can lead to flat, dense bagels.
• Warm Water: The ideal temperature for activating yeast is between 105-115ºF (40-46ºC). Water that is too cold won’t activate the yeast, while water that is too hot will kill it, preventing the dough from rising. A kitchen thermometer is invaluable here.
• Barley Malt Syrup: This unique ingredient is a secret weapon for authentic bagel flavor and a lustrous, chewy crust. It provides a distinct malty sweetness and helps achieve that characteristic browning. If you can’t find it, a good quality Honey is an excellent and readily available substitution, offering a similar sweetness and aiding in crust development.
• Bread Flour: This is a high-protein, high-gluten flour specifically designed for yeast breads. Its robust gluten structure is essential for creating the chewy, elastic texture that bagels are famous for, giving them their signature bite.
• Whole Wheat Flour: The star of this recipe! Whole wheat flour, containing the bran, germ, and endosperm of the wheat kernel, offers a fuller flavor profile, a nutty aroma, and significant nutritional advantages. It boasts higher fiber content, more healthy fats, and a greater abundance of vitamins and minerals compared to refined white flour, making these bagels a more wholesome choice.
• Cornmeal: Used for dusting your baking sheets, cornmeal prevents the proofed bagels from sticking. It also adds a rustic touch and a subtle crispness to the bottom of each bagel.
• Baking Soda: Added to the boiling water, baking soda makes the water alkaline. This alkaline environment helps create the glossy, deeply colored, and chewy crust that is a hallmark of a classic bagel. Some recipes use baking powder, but baking soda is generally preferred for its more pronounced effect on the crust.
• Egg Wash and Toppings: To achieve that beautiful shine and ensure your toppings adhere, prepare an Egg Wash. This is made by whisking one egg with 1 teaspoon of water. Brush this mixture over your proofed bagels just before baking, then generously sprinkle with your choice of toppings like poppy seeds, sesame seeds, everything bagel seasoning, or grated cheese. The egg wash acts as a glue and promotes a rich golden-brown finish.

The Art of Crafting Homemade Whole Wheat Bagels: A Step-by-Step Guide

Making bagels from scratch is a rewarding process that involves a few key stages. Follow these steps to achieve perfectly chewy and delicious whole wheat bagels:

1. Gather Your Flours: Ensure you have both bread flour and whole wheat flour on hand. The bread flour will provide the necessary high gluten content for an irresistibly chewy texture, while the whole wheat flour contributes a less processed, healthier component and a rich, nutty flavor.
2. Initiate the Dough: In the bowl of your stand mixer, dissolve the active dry yeast in warm water along with the brown sugar, granulated sugar, and barley malt syrup (or honey). Let this mixture sit for about 10 minutes to ensure the yeast is active – it should become foamy and bubbly. Then, gradually add the whole wheat flour and mix thoroughly.
3. Knead to Perfection: Add the salt, followed by the bread flour, one cup at a time. Using a stand mixer fitted with a dough hook makes quick and effortless work of the kneading process. Continue to mix until the dough comes together, pulls away from the sides of the bowl, and forms a smooth, elastic, and satiny ball. Cover the dough with a damp towel and let it rest at room temperature for 20 minutes.
4. Shape with Precision: Divide the dough into 14 equal pieces. The most professional method for shaping involves forming a dough ball, then pressing your finger through the center to create a hole. Gently stretch and rotate the dough to widen the opening to about 2 to 2.5 inches in diameter. Remember, the hole will shrink during baking, so make it larger than you think it needs to be.
5. Proof Overnight (Cold Fermentation): Place your shaped dough rings on a cornmeal-dusted baking sheet, ensuring they have enough space. Lightly spray plastic wrap with cooking spray and loosely cover the bagels. Transfer them to the refrigerator for a slow, overnight proof, ideally 12-24 hours. This cold fermentation develops deeper flavors and improves texture.
6. The Essential Boil: The next day, remove the bagels from the refrigerator and let them sit at room temperature for about 45 minutes while your oven preheats to 450°F (230°C). Bring a large pot of water to a rolling boil and add 1 tablespoon of baking soda. Carefully place a few bagels into the boiling water at a time, making sure not to overcrowd the pot. Boil them for approximately 30-60 seconds per side. This crucial step sets the exterior, contributing to the characteristic chewy crust and helping the bagels maintain their shape.
7. Bake to Golden Perfection: Remove the boiled bagels with a slotted spoon and place them on a parchment-lined baking sheet. If adding toppings, brush with egg wash and sprinkle now. Bake for 15-20 minutes, or until they are beautifully golden brown and have risen properly. Allow the bagels to cool completely on a wire rack before slicing and enjoying.

Mastering Bagel Baking: Expert Tips for Success

Achieving bakery-quality bagels at home is entirely possible with a few insider tips and tricks:

• Verify Your Yeast: Always check the expiration date on your yeast package. If it’s close to expiring or you’re unsure of its potency, perform a quick test. Mix a packet of yeast (about 2 ¼ teaspoons) with ½ cup of warm water (105-115°F) and ½ teaspoon of sugar. Let it rest for 10-20 minutes. If the yeast is active, it will bubble and expand, indicating it’s ready to work its magic. Otherwise, it’s best to invest in a new packet.
• The Power of Bread Flour: Don’t skip the bread flour! Its high gluten content is non-negotiable for achieving the distinctive chewy texture and structural integrity that defines a great bagel.
• Stand Mixer Savvy: If you own a stand mixer, utilize your dough hook for efficient kneading. This saves your arms and ensures thorough development of the gluten. Keep an eye on your mixer to prevent it from overheating, especially during longer kneading sessions.
• Optimal Proofing is Key: For the best flavor and texture, proof your bagels overnight in the refrigerator. This slow, cold fermentation enhances the dough’s complexity. Before boiling, let the bagels sit at room temperature for about 45 minutes. They should be visibly puffy but not doubled in size.
• PRO-Tip: The Boiling Advantage: Boiling the shaped, unbaked bagels is a critical step. It gelatinizes the starch on the exterior of the dough, which in turn helps set the size, creates a thick, glossy crust, and contributes significantly to the chewy texture. The addition of baking soda to the boiling water encourages a rich brown color when baked.
• Topping Adherence: To ensure your poppy seeds, sesame seeds, or everything bagel seasoning stick securely, always brush the proofed bagels with an egg wash (one egg whisked with a teaspoon of water) just before baking. Refer to the ingredient notes above for more details.
• PRO-Tip: Avoid Overproofing: Be mindful not to overproof your dough, especially during the final room temperature rest. Overproofed bagels can turn out flat, crumbly, or even deflate during boiling or baking. You want them to be slightly puffy, but still firm enough to handle.
• Know When They’re Done: Your bagels are perfectly baked when they have risen noticeably in the oven, boast a beautiful golden-brown exterior, and feel relatively light for their size, indicating proper leavening.
• PRO-Tip: Malt Syrup Alternative: If barley malt syrup is unavailable, don’t fret! Honey is a fantastic substitute that will still impart a lovely sweetness and aid in browning, contributing to a delicious final product.
• Explore Bagel-Inspired Treats: If you’re an “everything bagel” enthusiast, consider trying related recipes like Everything Bagel Crackers for a low-carb, gluten-free snack that delivers that beloved flavor profile.

Creative Ways to Savor Your Homemade Whole Wheat Bagels

The moment of truth arrives when your kitchen fills with the irresistible aroma of freshly baked bagels. The serving possibilities are endless, making these homemade treats versatile for any meal or snack. Let me share a personal anecdote: I once asked my husband, Bill, to pick up some smoked salmon from Whole Foods to accompany my very first batch of bagels. As he was checking out, the clerk asked if he was heading next door for bagels to complete his seafood purchase. My biggest supporter, Bill, proudly bragged that his wife was baking them from scratch! The result? Chewy, fabulous, and received rave reviews from him.

Here are some delectable ways to enjoy your homemade whole wheat bagels:

• The Classic Spread: Simply toast or slice your bagel in half and generously spread with cream cheese or butter. Elevate the experience by choosing a flavored cream cheese, like chive and onion, strawberry, or honey walnut, if you have a favorite.
• Elegant Smoked Salmon Platter: For a sophisticated brunch, top your bagel with luxurious smoked salmon, a sprinkle of briny capers, a slice of red onion, and fresh dill. This combination is a match made in heaven for the dense chewiness of the bagel. For inspiration, check out how to make a stunning Smoked Salmon Platter.
• Hearty Sandwiches: Homemade bagels make an excellent base for any sandwich. Fill them with deli meats, cheese, fresh vegetables, or chicken salad for a satisfying lunch.
• Breakfast Powerhouse: Create a hearty breakfast bagel by topping it with fluffy scrambled eggs, crispy crumbled bacon, or a slice of avocado.
• Mini Bagel Pizzas: A fun and quick meal idea! Slice bagels in half, spread with your favorite pizza sauce, sprinkle with mozzarella cheese, and add any of your preferred pizza toppings before baking until the cheese is bubbly and golden.
• Sweet Indulgences: Don’t forget the sweet side! A warm bagel with jam, fruit preserves, or a dollop of nut butter makes a comforting treat.

And if you’re curious about exploring other bread options beyond whole wheat, you might enjoy these Homemade Bagels made with traditional bread flour.

Frequently Asked Questions About Whole Wheat Bagels

Explore More Wholesome Bread Recipes:

If you’ve enjoyed baking these whole wheat bagels, you might love exploring other nutritious and delicious bread recipes that bring comfort and flavor to your table:

• Whole Wheat Challah: A beautiful, braided bread with a hint of sweetness, made healthier with whole wheat flour.
• Honey Oatmeal Rolls: Soft, tender rolls with the wholesome goodness of oats and a touch of honey.
• Sunflower Whole Wheat Bread: A hearty and rustic loaf studded with nutritious sunflower seeds.
• Whole Wheat Dinner Rolls: Perfect for any meal, these soft and fluffy rolls are a healthier twist on a classic.
• Discover more of the Best Bread Recipes to expand your baking repertoire.

The Recipe:

Whole Wheat Bagels

Prep Time
40 minutes

Cook Time
20 minutes

Total Time
1 hour

Yield
14 bagels

Dense, chewy whole wheat bagels made from scratch in your own kitchen!

Ingredients

• 1 tablespoon active dry yeast
• 2 cups (16 ounces) water, warm, between 105-115º
• 2 tablespoons light brown sugar
• 2 tablespoons granulated sugar
• 1 tablespoon barley malt syrup (I ordered from Amazon.com) or honey
• 3 cups (12 ¾ ounces) unbleached bread flour
• 3 cups (12 ¾ ounces) whole wheat flour
• 1 tablespoon salt
• Cornmeal, for dusting baking sheet
• 1 tablespoon baking soda, for boiling water

Instructions

1. In the bowl of a stand mixer fit with dough hook, dissolve yeast in warm water with sugars and barley malt syrup.  
2. Add one cup of the bread flour and let sit for about 10 minutes. The yeast should start bubbling if it’s active (otherwise, you’ll need to buy new yeast and start over).
3. Add the whole wheat flour and mix well.  Add the salt, then the rest of the bread flour one cup at a time, mixing till the dough pulls away from the sides of the bowl.
4. Continue mixing till the dough is smooth and satiny.  Cover with a damp towel and let rest at room temperature for 20 minutes.
5. Divide dough into 14 equal pieces.
6. Take one of the dough pieces and draw up the dough from the bottom, stretch it, and pinch it at the top. Keep pulling the dough up and pinching it until you have a perfectly round, tightly packed ball of dough with a little topknot or pleat at the top.
7. Turn the dough over so that the knot is against the work surface and push your index finger into the center of the dough.
8. Wiggle your finger around the hole to stretch it, then start rotating the dough, opening the hole to a diameter of 2 to 2-½ inches. The hole should look much larger than what you’d expect from a baked bagel.
9. Place dough rings on a cornmeal-dusted baking sheet and cover them with plastic wrap sprayed with cooking spray.
10. Place in refrigerator for 12-24 hours.
11. Remove from refrigerator and let sit at room temperature for 45 minutes. Preheat oven to 450ºF (230ºC).
12. Bring a large pot of water to a rolling boil with 1 tablespoon of baking soda added.  Place a few bagels in the pot at a time and cook for about one minute (30-60 seconds/side).  Remove with a slotted spoon and place on a parchment-lined baking sheet.
13. Bake for 15-20 minutes or until lightly browned.  Allow the bagels to cool on racks.

Notes

Recipe adapted from King Arthur Flour.

Make sure to check the expiration date on your yeast before starting the recipe to ensure it is active.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• Barley Malt Syrup
• Measuring Spoons
• Reynolds Kitchens Non-Stick Baking Parchment Paper Sheets – 12×16 Inch, 22 Count
• USA Pan Bakeware Half Sheet Pan

Nutrition Information:

Yield:

14

Serving Size:

1

Amount Per Serving:
Calories: 261Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 729mgCarbohydrates: 55gFiber: 2gSugar: 6gProtein: 7g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates.

Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results.

To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

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