Ingredients for Whole Grain Bagels
- 1 cup warm water (105-115°F)
- 1 teaspoon salt
- Honey
- 1 cup whole wheat flour
- Rolled Oats
- 1-2 tablespoons vital wheat gluten (if using all whole wheat flour)
- 2 1/4 teaspoons active dry yeast
- Boiling Water
- Molasses
- Cornmeal
- Egg White
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How to Make Whole Grain Bagels
- In a large bowl, combine 1 cup warm water (105-115°F), 2 1/4 teaspoons active dry yeast, and 1 tablespoon sugar. Let stand for 5-10 minutes until foamy.
- Add 1 teaspoon salt, 2 tablespoons olive oil, 1 cup whole wheat flour, and 1 cup bread flour (or 2 cups all-purpose flour). Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes (8-10 minutes for whole wheat only), until smooth and elastic. Add vital wheat gluten if using all whole wheat flour.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and divide it into 8 equal pieces. Shape each piece into a smooth ball.
- Poke a hole in the center of each ball and gently stretch it to create a bagel shape.
- Place the bagels on a baking sheet lined with parchment paper. Cover and let rise for another 30 minutes.
- Preheat the oven to 425°F (220°C). Boil a large pot of water. Add 1 tablespoon of baking soda.
- Gently drop each bagel into the boiling water for 30 seconds per side. This creates the signature chewy texture.
- Remove the bagels from the water with a slotted spoon and place them back on the baking sheet.
- Bake for 18-20 minutes, or until golden brown.
- Let the bagels cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
43g
Fat
1g
Carbs
13g