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.

Nutriscore Rating: 75/100

Prep Time:120 mins

Cook Time:25 mins

Total Time:145 mins

Servings: 8

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)

Directions

Step 1

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.

Step 2

In a large mixing bowl, combine whole wheat flour, bread flour, and salt. Add the yeast mixture and vegetable oil to the dry ingredients.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Place the shaped bagels on a baking sheet lined with parchment paper. Cover with a towel and let them rest for 10 minutes.

Step 7

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.

Step 8

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.

Step 9

Sprinkle bagels with optional toppings like sesame seeds or poppy seeds while they are still damp from boiling.

Step 10

Bake the bagels in the preheated oven for 20-25 minutes, or until golden brown and cooked through.

Step 11

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

Serving size	(889.7g)

Amount per serving	% Daily Value*
Calories	2061.7

Total Fat 27.0g	0%
Saturated Fat 4.0g	0%
Polyunsaturated Fat 8.4g
Cholesterol 0mg	0%
Sodium 3574.4mg	0%
Total Carbohydrate 411.8g	0%
Dietary Fiber 50.8g	0%
Total Sugars 47.0g
Protein 68.2g	0%

Vitamin D 0IU	0%
Calcium 327.2mg	0%
Iron 21.0mg	0%
Potassium 1854.6mg	0%

*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.

Source of Calories

Fat: 11.2%

Protein: 12.6%

Carbs: 76.2%