Whole Grain Bagels Recipes

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EASY HOMEMADE WHOLE WHEAT BAGELS RECIPE



Easy Homemade Whole Wheat Bagels Recipe image

Making 100% Whole Wheat Bagels at home is easier than you think, and you'll love the final product. The recipe makes 8 bagels, but they freeze and reheat well, so you can eat a few now and save the rest for later.

Provided by Rachel (littlechefbigappetite)

Categories     Bread

Time 1h25m

Number Of Ingredients 12

1 package active dry yeast ((about 1 TBSP))
1 1/3 cups 11 oz warm water (not hot), divided
3 Tablespoons sugar, (divided)
3.5 cups White Whole Wheat Flour ((16 oz.))
2 teaspoons salt
1 whole egg + 1 teaspoon water, (beaten)
Sesame Seeds
Rolled Oats
Poppy Seeds
Minced Garlic
Asiago Cheese
Sunflower Seeds

Steps:

  • In a small bowl combine the yeast with 1/4 cup of the warm water and 1 teaspoon of the sugar. Stir to combine. Allow to sit for 10 minutes until the yeast mixture becomes foamy (if it does not foam then something is wrong with your yeast).
  • In a large bowl combine the white whole wheat flour, yeast mixture, remaining water, remaining sugar, and salt. Knead for 10 minutes by hand or 5 minutes in a stand mixer. If the dough seems too dry, add an additional Tablespoon of water. Place the dough in a large clean and lightly greased mixing bowl. Cover with a kitchen towel and allow to rise in a warm place for 2 hours*. The dough should approximately double in size.
  • Place the dough on a clean counter space or large cutting board. Divide the dough into 8 equal sized pieced. Roll each piece gently into a ball. Using your index finger, poke a hole in the middle of each ball. Gently pick up the dough and swirl it around your index finger a few times to make the hole a bit larger. Repeat with all of the balls of dough. Allow to rest for 15 minutes.
  • Preheat your oven to 450 degrees. Line a baking sheet with parchment paper. Grease the parchment paper (to prevent any possible sticking). While the dough is resting, bring a large pot of water to a low boil. Add 1 Tablespoon of sugar to the water. Drop half of the bagels into the pot. If they sink, allow them to float to the top (you may need to use a spoon to push them to the top). Once floating, boil the bagels for 1 minute and then flip and boil for an additional minute on the other side. Use a slotted spoon to remove the bagels. Place them on the baking sheet. Repeat until all bagels have been boiled.
  • If you are using toppings for your bagels, liberally coat the tops of each bagel with the egg wash. Sprinkle the toppings onto the bagels. Bake for 15 minutes, then rotate the pan 180 degrees and bake for an additional 10 minutes. The bagels should be golden brown on top. Allow to bake a few additional minutes longer for crispier bagels.

PETER REINHART'S WHOLE WHEAT BAGELS



Peter Reinhart's Whole Wheat Bagels image

When I order a whole wheat bagel in a coffee shop what I get is a white bagel with a little bit of whole wheat flour thrown in. These bagels are different; they are truly whole grain. I've been enthralled lately with Peter Reinhart's new cookbook, Bread Revolution. Reinhart, a baking teacher and cookbook author whom I have long admired, has discovered the magic of sprouted whole grain flours, which he uses in the recipes in this book (you can get sprouted whole wheat flour in whole foods stores and from several online sources). He also illuminates many of the mysteries of baking with whole grain flours in general. The recipes that I have tried work with regular whole wheat flour as well; I have Community Grains whole wheat flour on hand but did not have sprouted whole wheat flour when I was developing this week's Recipes for Health, so that is what I used. One of the important things I learned - relearned really - from Peter is that when you make dough with whole wheat flour, which absorbs liquid more readily than white flour, it is important to give the dough a little time to absorb the water so that it will be workable. So there is a rest after you add the liquid to the flour; you'll think the dough is going to be way too wet, then it miraculously firms up, in very little time. Reinhart has two methods for bagels in his cookbook; one requires an overnight rest in the refrigerator after shaping (that is the method I have used in the past), the other, made with sprouted wheat flour, can be boiled and baked after rising and shaping. If you use sprouted whole wheat flour Reinhart says the overnight rise isn't required because the sprouted wheat allows the bagels to develop optimum flavor in a shorter time. I couldn't discern much of a difference between the flavor of my overnight regular whole wheat bagels and those I made with the shorter rise; and the ones I made with the shorter rise were prettier. Barley malt is the traditional sweetener used in bagel dough and in the water bath, but either honey or agave syrup can be substituted.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, lunch, snack, breads

Time 4h30m

Yield 8 bagels

Number Of Ingredients 8

510 grams / about 4 1/4 cups sprouted whole wheat flour or whole wheat flour
1 1/4 teaspoons fine sea salt
1 1/4 teaspoons instant yeast
1 2/3 cups plus 1 1/2 teaspoons / 408 milliliters lukewarm water
1 tablespoon barley malt, agave syrup, or honey
2 tablespoons baking soda, malt syrup or honey for boiling water bath
Cornmeal or semolina flour for baking sheets
2 to 4 tablespoons topping of your choice: sesame seeds, poppy seeds, caraway seeds, nigella seeds, onion flakes

Steps:

  • In the bowl of a stand mixer fitted with the paddle or in a large bowl combine flour, salt and yeast. Stir together or mix at low speed for about 30 seconds. In a small bowl or measuring cup combine lukewarm water and 1 tablespoon barley malt, honey or agave syrup and whisk together.
  • Add liquid mixture to flour mixture and mix on low speed or stir for 1 minute. Mixture will be shaggy and sticky. Remove paddle and let dough stand, uncovered, for 5 minutes. Switch to dough hook or turn dough onto lightly oiled work surface and mix on low speed or knead for 2 minutes, until smooth and slightly tacky. Add more flour if necessary (a few tablespoons) if dough is very sticky or wet, and mix or knead for another minute. Finished dough should be firm but supple and smooth to the touch. If it is tacky wait 5 minutes, then add a little more flour as necessary and beat or knead until incorporated.
  • Shape dough into a ball. Clean and oil bowl. Place dough in bowl rounded side down first (to oil the dough), then rounded side up. Cover bowl tightly with plastic and allow dough to proof at room temperature for 1 1/2 to 2 hours, until it has swelled and increased in size by about 1 1/2 times.
  • Line 2 baking sheets with parchment and lightly oil parchment. Turn out the dough and divide into 8 equal pieces. Shape each piece into a ball by placing on an unfloured work surface under a cupped hand and rolling it around and around. Lightly oil work surface if dough sticks. To shape bagels, using both hands roll each ball into an 8-inch long rope, tapering from the middle of the dough to the ends. Moisten the last inch of each end, place one end on the palm of your hand and wrap the rope around your hand, bringing the other end between your thumb and forefinger. Overlap the ends by about 2 inches and stick the ends together. Press onto the work surface and roll back and forth to seal, then lay the ring down and even out the thickness with your fingers. The hole should be about 2 inches in diameter. Place on the prepared baking sheets. (Another way to shape the bagels is to press your thumbs through the center of the balls, then gradually pull apart and shape the bagel with your hands by rotating the dough around your thumbs, until the hole is 2 inches in diameter; I find that, although this method is a bit quicker, the bagels tend to close up, so I prefer the rope method). Place on prepared baking sheet(s), at least 1 inch apart. Lightly oil tops and cover loosely with plastic wrap.
  • Allow bagels to proof for 30 to 60 minutes, until just beginning to swell and rise. Meanwhile, heat oven to 425 degrees with a rack positioned in the middle.
  • Carefully remove parchment paper with bagels from baking sheet and replace parchment with clean sheets. Lightly oil parchment and sprinkle with cornmeal or semolina (if you have lots of baking sheets, just line two more baking sheets). To see if bagels are ready, drop one into a bowl of water. It should float to the surface within 15 seconds. If it does not, wait 20 minutes and do another float test.
  • Bring 4 to 6 inches water to a boil in a large saucepan and add baking soda, malt syrup or honey. Adjust heat so water is at a gentle boil. Two at a time, drop bagels into water. After 30 seconds flip over and simmer for another 30 seconds. Using a slotted spoon or a skimmer, remove from water and place on prepared baking sheet, rounded side up. Sprinkle topping over bagel right away. Place in oven and bake 12 minutes. Rotate baking sheet and bake another 8 to 12 minutes, until golden brown. If bottoms are getting too brown slide a second baking pan underneath the first one for insulation after first 12 minutes. Remove from heat and allow to cool.

HOMEMADE WHOLE WHEAT BAGELS!



Homemade Whole Wheat Bagels! image

If you've never made bagels before, I hope this post gives you the confidence you need to give them a go. If I can do it, you can do it!

Provided by Faith VanderMolen

Categories     Yeasted Bread

Time 1h35m

Number Of Ingredients 7

1 1/2 cups warm water*
2 1/4 teaspoons active dry yeast
4 cups whole wheat flour
2 tablespoons pure maple syrup
2 teaspoons salt
4 teaspoons sugar
Optional: sesame seeds, poppy seeds or sea salt for topping

Steps:

  • Place the warm water and yeast in a bowl and allow the yeast to dissolve completely. Set aside.
  • Combine the flour, syrup, salt and sugar in the bowl of a stand mixer fitted with the dough hook attachment. Pour in the yeast mixture, making sure all of the yeast gets into the mixing bowl.
  • Mix on low until there isn't much loose flour left and a dough looks shredded (about 2 minutes).
  • Increase the speed to medium and continue mixing until you get a smooth, stiff, elastic dough (about 8-9 minutes). If the dough starts separating into 2 sections or gets stuck on the hook, stop the machine and push the dough down to the bottom of the bowl.Form the dough into a ball and place it in a large bowl coated with oil. Turn the dough in the bowl so that it gets coated with oil. Cover the bowl with a damp towel and set it in a warm place for it to rise. This will take about 20 minutes. You'll know it's ready when it gets slightly larger and the dough slowly springs back when you press it with your finger. It won't double in size!
  • Preheat your oven to 425 degrees and place a rack in the middle. Fill up a large saucepan with water and bring it to a boil. Once it boils, reduce the heat to medium low so that the water is at a simmer. Cover the pot with a lid until your ready to boil the bagels.
  • Get out 3 baking sheets. Line 2 with parchment paper or a silicone baking mat for baking the bagels and place a wire cooling rack over top of the third. This rack will allow the bagels to drip off excess water after they have been boiled.
  • Turn the dough onto a dry surface and divide it evenly into 12 equal pieces, rolling each piece slightly to form a ball. Keep the dough you're not working with covered with a damp towel so that it doesn't get too dry. Pinch the center of each ball of dough to form a hole, gently stretching the hole bigger to form a ring.
  • Once you have finished forming all of your bagels you are going to boil them 3-4 at a time. Do this by placing 3-4 bagels into the simmering water and let them cook on each side for about 30 seconds. They will sink to the bottom of the pot at first and slowly begin to rise over the course of the minute. Don't forget to flip them over after 30 seconds! Remove the bagels with a fine-mesh strainer. Place the boiled bagels onto the wire drying rack and press your desire topping onto the top of the bagels while they are still wet. Continue this process until all of the bagels have been boiled and garnished with optional toppings.
  • Place the bagels onto the parchment lined baking sheets about 1 inch apart and bake for 15 minutes. Then rotate the pans and continue baking the bagels until they are golden brown on top, about 8-10 more minutes.
  • Remove the bagels from the oven and let them cool on a rack for at least 20 minutes so that the inside can finish cooking.
  • Store in a zip-lock bag for about a week or slice and freeze!*

Nutrition Facts : Calories 167 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 5 grams fiber, Protein 6 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 404 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

WHOLE GRAIN BAGELS



Whole Grain Bagels image

This is my adapted recipe from Christy Chu's Bread Machine Bagels from the allrecipes website. Directions given for the ABM, the KitchenAid stand mixer and by hand. Prep time includes rise time. We often make these and incorporate cinnamon and raisins into the dough, dried blueberries and cranberries, herbs, mini chocolate chips, etc (we use a KA Mixer- please read your manufacturer's recommendations when adding fruits, chips, etc to your ABM). Half white/bread flour and half wheat can be used as well. Be sure to use the vital wheat gluten if using all whole wheat flour, or your bagels will be very dense and heavy.

Provided by eknecht

Categories     Yeast Breads

Time 2h25m

Yield 8 bagels

Number Of Ingredients 11

1 cup warm water (110 degrees F/45 degrees C)
1 1/2 teaspoons salt
3 tablespoons honey
2 cups whole wheat flour
1 cup rolled oats
1 tablespoon vital wheat gluten
2 1/4 teaspoons active dry yeast
3 quarts boiling water
3 tablespoons molasses
1 tablespoon cornmeal
1 egg white

Steps:

  • Put oats into a food processor or blender and process for 1 minute.
  • FOR ABM: put all ingredients into bread machine in the order listed and select dough cycle.
  • FOR STAND MIXER:.
  • Proof yeast (mix yeast, warm water, and honey together- let stand 5 minutes until foamy).
  • Using the dough hook, mix in stand mixer with other ingredients on low speed until a ball forms around the dough hook and the sides of the bowl are clean. Adjust the setting to level 2, and allow the dough hook to knead for 2 minutes.
  • Turn into a greased bowl and cover, let rise in a warm, draft-free place until doubled, about 90 minutes.
  • BY HAND:.
  • Proof yeast (mix yeast, warm water, and honey together- let stand 5 minutes until foamy).
  • Combine all ingredients and stir with a wooden spoon until the dough begins to come together.
  • Turn out onto a lightly floured surface and knead until all ingredients have come together.
  • Knead an additional 8-10 minutes or until dough has become smooth and pliable.
  • Turn into a greased bowl and cover, let rise in a warm, draft-free place until doubled, about 90 minutes.
  • All methods:.
  • When dough has completed it's rising (is doubled in size) or dough cycle is complete, set dough to rest on a lightly floured surface, and cut dough into 8 equal pieces. Roll each piece into a small ball and flatten.
  • Poke a hole in the middle of each with your thumb. and twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole.
  • Cover bagels with a clean cloth, and let rest for 10 minutes.
  • While bagels are resting, bring 3 quarts of water to a hard boil in a large pot.
  • Sprinkle an ungreased baking sheet with cornmeal (I usually use parchment paper and sprinkle the cornmeal over the top).
  • Stir 3 tablespoons of molasses into the boiling water.
  • Preheat oven to 375°F.
  • Carefully transfer bagels to boiling water.
  • Boil for 1 minute, turning half way through.
  • Drain briefly on clean towel.
  • Arrange boiled bagels on baking sheet.
  • Glaze tops with egg white, and sprinkle with your choice of toppings- poppy seeds, sesame seeds, etc.
  • Bake for 20 to 25 minutes, until well browned.
  • After baking, bagels without toppings can be brushed with butter and sprinkled with cinnamon and sugar, brushed with garlic butter, etc.

Nutrition Facts : Calories 195.2, Fat 1.3, SaturatedFat 0.2, Sodium 456.5, Carbohydrate 41.8, Fiber 5, Sugar 10.9, Protein 6.7

WHOLE WHEAT BAGELS



Whole Wheat Bagels image

These yummy bagels can be made starting in the bread maker and are so simple you will wonder why you haven't been making your own bagels all along.

Provided by Cathryn Aune

Categories     Bread     Yeast Bread Recipes     Bagel Recipes

Time 2h46m

Yield 8

Number Of Ingredients 9

1 cup water
2 tablespoons honey
4 teaspoons vital wheat gluten
1 teaspoon salt
1 ¾ teaspoons yeast
3 cups whole wheat flour
1 tablespoon cornmeal
2 tablespoons white sugar
1 egg white

Steps:

  • Place water, honey, vital wheat gluten, salt, yeast, and whole wheat flour in the bread maker in that order. Select "Dough" setting. Let the bread maker work, about 2 hours.
  • Remove finished dough from bread maker and punch it down on a lightly floured surface. Cut the dough into 8 equal-sized sections and pat into balls. Push a thumb through each ball to make a hole; shape the bagels as round as possible. Place on a plate and cover with a clean towel; let rest for 15 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a clean towel. Sprinkle a separate baking sheet with cornmeal.
  • Bring a large pot of water to a boil; add sugar. Add bagels to the water, 2 at a time. Boil for 1 minute, turning them over halfway through. Remove bagels from the water with a slotted spoon and drain on the towel-lined baking sheet.
  • Transfer bagels to the prepared baking sheet. Brush bagels with egg white.
  • Bake in the preheated oven until browned, 15 to 20 minutes. Transfer to a cooling rack.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 41.8 g, Fat 0.9 g, Fiber 5.7 g, Protein 7.8 g, SaturatedFat 0.2 g, Sodium 301.5 mg, Sugar 7.7 g

SEMI WHOLE WHEAT BAGELS



Semi Whole Wheat Bagels image

Want to add a little pinch of healthy to an NYC style bagel? I hate the way whole wheat flour can become gritty in recipes, so I made up recipes that remove that grit and came out amazing. Give it a try!

Provided by Bonitadreama

Categories     Yeast Breads

Time 2h5m

Yield 8 serving(s)

Number Of Ingredients 6

2 teaspoons active dry yeast
1 1/2 tablespoons total 4 1/2 teaspoons granulated sugar
1 1/2 cups warm water
2 1/2 cups bread flour (or high gluten flour)
1 cup whole wheat flour
1 1/2 teaspoons salt

Steps:

  • In ½ cup of the warm water, pour in the sugar and yeast. Let it sit for five minutes, and then stir the yeast and sugar mixture, until it all dissolves in the water.
  • Mix flour and salt in a large bowl, Make a well in the middle and pour in the yeast and sugar mixture.
  • Pour 1/3 cup of the remaining warm water into the well. Mix and stir in the rest of the water as needed. You need a moist and firm dough after you have mixed it.
  • On a floured board or sheet, knead the dough for about 10 minutes until it is smooth and elastic.
  • Lightly rub a large bowl with oil and turn the dough to coat. Cover the bowl. Let rise in a warm place for 1 hour, or until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.
  • Carefully divide the dough into 8 pieces, Shape each piece into a round. Repeat.
  • Coat a finger in flour, gently press your finger into the center of each dough ball to form a ring. Stretch the ring to and place on a lightly greased cookie sheet. Repeat the same step with the remaining bagels.
  • After you finish shaping the dough rounds and placing them on the cookie sheet, cover and allow to rest for 10 minutes. Now, preheat your oven to 425ºF.
  • Boil water and reduce heat. Add bagels and cook on each side 1-2 minutes. The longer they boil, the more chewy they will be.
  • If you want to add toppings, do so as you take them out of the water. You will need to use an egg wash to get the toppings to stick before putting the bagels into the oven, and doing so gives them a beautiful browned shine when bare as well.
  • Once bagels have boiled (and topped with your favorite toppings), transfer them onto a lightly greased baking sheet.
  • 12. Bake for about 20 minutes, or until golden brown.
  • 13. Cool on a wire rack.

Nutrition Facts : Calories 205.6, Fat 0.8, SaturatedFat 0.1, Sodium 439, Carbohydrate 43.4, Fiber 2.9, Sugar 2.5, Protein 6.4

WHOLE GRAIN SOURDOUGH BAGELS



Whole Grain Sourdough Bagels image

These whole grain sourdough bagels hit what I think is the most important characteristic of bagels. They're chewy. The inside has just the right density and texture, and the "skin" is thick and malty. On top of that, the bagels are full of the fiber, flavor, and nutrients of whole grain heritage wheat flours, and the leavening is sourdough without a very long process. Give them a try and you'll be hooked.

Provided by Melissa Johnson

Categories     Recipes

Time 1h48m

Yield 12

Number Of Ingredients 9

450g whole grain rouge de bordeaux flour (3 1/2 cups)
390g whole grain turkey red wheat flour (3 cups)
520-550g water (2 1/5 - 2 1/3 cups)
200g ripe sourdough starter (~1 cup)
17g salt (3 tsp)
15g vital wheat gluten (1 1/2 Tbsp)
Optional 5.6g diastatic barley malt powder (2 tsp)
For the boiling water, 2-3 heaping tablespoons barley malt syrup (non-diastatic) or baked baking soda as in this pretzel recipe
For topping the bagels, as desired: sesame seeds, poppy seeds, everything bagel seasoning, minced garlic, minced onion...etc.

Steps:

  • Early Morning Day 1: Starter Prep
  • Feed 40g sourdough starter with 80g whole grain flour and 80g water. Let it ripen in a warm spot until at least doubled. This should take 4-6 hours. If you don't have a warm spot, do a 70:70:70 feed; and if you prefer to prep the starter the night before, use cool water and a higher feeding ratio, for example 20:90:90.
  • Midday Day 1: Mixing and Fermenting
  • Combine all the ingredients in the bowl of a stand mixer with a dough hook. Mix for about 5 minutes at low speed. The dough should be stiffer than pizza dough but not as dry as pasta dough. If you don't have a stand mixer, after combining the ingredients, knead the dough by hand for about 5 minutes.
  • Lightly oil your bowl or bucket, place the dough inside, cover and let it rise until it has expanded by 75-100% (see the photo below). My dough took 5 hours in a warm lit-oven, but at cooler kitchen temps, your dough may need 8-10 hours. In the case of a cold environment, prepping the starter the night before and mixing in the morning may work best.
  • Evening Day 1: Shaping (see the video above)
  • Prep a large baking sheet with parchment paper and a dusting of flour.
  • Scrape your dough out of its bowl or bucket onto a lightly oiled work surface. Fold the dough into a thick tube and roll it to about 24 inches in length.
  • Cut the dough tube into 12 pieces.
  • Roll each piece into a ball, and then roll all the balls into tubes, de-gassing the dough as much as possible.
  • Wrap each tube around your palm and roll the seams on your work surface to seal and even out the bagel diameter.
  • Lay the bagels on your baking sheet and cover with plastic wrap.
  • Day 1 into Day 2 Overnight: Final Proof
  • Unlike yeast-leavened dough, some room temperature proofing is needed before refrigerating the this sourdough bagel dough. Let the shaped bagels rise at room temperature for about 1 hour and then refrigerate the baking sheet overnight. In a warm kitchen, 40 minutes at room temperature before retarding might be sufficient. If you prefer to boil and bake the bagels on Day 1, plan for a room temperature final proof of 1 1/2 to 2 hours.
  • Day 2: Stove and Oven Prep
  • Preheat your oven to 500F with a baking stone or steel on the middle shelf for at least 30 minutes.
  • Set 3 to 4 quarts of water to boil in a large pot.
  • Soak your bagel boards for at least 10 minutes by laying them inside a rimmed baking sheet and filling it with water.
  • Prepare dishes with seeds or any other bagel toppings you'd like to use.
  • When the water is boiling and the preheat is complete, add the barley malt syrup to the water and stir.
  • Remove the bagel dough from the refrigerator and remove the bagel boards from the water. Place the boards near your topping dishes, burlap-side up.
  • Place a bowl of ice water near your toppings to quickly dunk the bagels in between the boiling and the topping. You can skip this step if your hands are relatively impervious to high temperatures and you adequately drain water off each bagel.
  • Day 2: Boiling and Baking
  • Transfer three bagels to the boiling water and boil for 1 minute on each side, using your bagel scoop to flip them.
  • Remove the bagels from the boiling water and place them in the ice water.
  • Lay a drained bagel on the topping of your choice, and then carefully transfer it to a bagel board, topping side down.
  • Repeat this until you have six prepped bagels divided between two bagel boards.
  • Load the bagel boards into your oven and bake for 4 minutes.
  • Carefully turn the bagels over by lifting and flipping the boards so the bagels are now topping side up and baking directly onto the hot stone.
  • Continue baking for 14 minutes more.
  • Re-soak the boards and begin boiling and topping the next six bagels during this time so that when you remove the first batch from the oven, the next batch is ready to load.
  • Cooling and Storage
  • Let the bagels cool on a rack about 30 minutes before serving.
  • The bagels can be stored in beeswax, paper, or plastic bags.
  • After a couple of days, it's best to freeze the bagels. I like to pre-cut them in half and defrost directly in the toaster.

MULTIGRAIN BAGELS



Multigrain Bagels image

I added flaxseed meal, wheat germ, rolled oats, and whole wheat flour to a recipe I adapted from the Minneapolis Star-Tribune. The recipe yields 16 bagels that won't 'get lost' in your toaster. These bagels are best served toasted. My kids love them topped with cream cheese and thin layer of strawberry jam. Store in a resealable plastic bag.

Provided by jan2keno

Categories     Bread     Yeast Bread Recipes     Bagel Recipes

Time 3h45m

Yield 16

Number Of Ingredients 18

½ cup warm water (105 degrees F/41 degrees C)
2 (.25 ounce) packages active dry yeast
½ teaspoon white sugar
4 cups whole wheat flour
2 cups bread flour
1 cup rolled oats
¼ cup vital wheat gluten
¼ cup wheat germ
¼ cup organic flaxseed meal
1 tablespoon sea salt
3 cups buttermilk
⅓ cup orange blossom honey
cooking spray
3 quarts water
1 ½ tablespoons brown sugar
1 tablespoon cornmeal, or as needed
1 egg white
1 teaspoon cool water

Steps:

  • Combine warm water, yeast, and sugar in a bowl. Set aside until dissolved, about 5 minutes.
  • Combine bread flour, whole wheat flour, rolled oats, vital wheat gluten, wheat germ, flaxseed meal, and sea salt in a large bowl. Stir in buttermilk. Add the yeast mixture and honey; stir until no dry spots remain. Cover bowl with plastic wrap and let dough rest 20 minutes.
  • Turn dough onto a floured work surface. Knead about 7 minutes; it will be soft and slightly sticky. Add more flour if needed. Shape into a ball. Spray a mixing bowl with cooking spray. Place dough in the bowl and turn to coat. Cover with plastic wrap and let rise for 2 hours in warm, draft-free place.
  • Preheat oven to 400 degrees F (200 degrees C). Line one 11x17-inch baking sheet with waxed paper, another with a flour sack towel, and 2 remaining sheets with parchment paper sprinkled with cornmeal.
  • Combine 3 quarts water and brown sugar in a large pot; bring to a boil.
  • Turn dough onto a floured surface; knead briefly. Cut dough in half; return 1 half to the bowl and cover. Form the other half into a cylinder. Cut into quarters and cut quarters in half, yielding 8 equal-sized pieces of dough. Shape dough pieces into balls. Repeat with remaining half of dough.
  • Flatten a dough ball slightly; press index fingers through the center until they meet. Rotate fingers to stretch a hole about 1 3/4-inch in diameter. Set bagel on waxed paper-lined baking sheet. Repeat with remaining dough balls.
  • Reduce heat to simmer under the sugar-water mixture. Boil 2 bagels at at time; cooking each for 30 seconds per side. Transfer boiled bagels to the towel-lined baking sheet to drain. Transfer bagels to the parchment paper-lined sheets.
  • Mix egg white and 1 teaspoon cool water together in a small bowl; use mixture to brush tops of bagels.
  • Bake in the preheated oven for 12 minutes. Flip bagels and continue baking until golden brown, about 13 minutes more.
  • Transfer to a wire rack to cool.

Nutrition Facts : Calories 257.8 calories, Carbohydrate 49.9 g, Cholesterol 1.8 mg, Fat 2.6 g, Fiber 5.5 g, Protein 10.9 g, SaturatedFat 0.5 g, Sodium 391.2 mg, Sugar 9.6 g

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Calories 195 per serving


100% WHOLE WHEAT SOURDOUGH BAGELS - BAKED
2021-09-18 New York style whole wheat sourdough bagels, made with 100% whole wheat flour. These chewy, crispy bagels make the best wholesome breakfast. This recipe is adapted from our New York Style Sourdough Bagels.. There’s no better breakfast than a good bagel with cream cheese, and these whole wheat sourdough bagels are a healthier version of the classic.
From baked-theblog.com


THE BEST LOW CARB BAGELS - MOUTHWATERING MOTIVATION
2019-11-06 Use a spoon to stir everything until it starts to become a ball. 4. Use your hands to knead the dough for 2-4 minutes or until it becomes quite elastic when stretched. 5. Form the dough into a loose ball (doesn't have to be perfect) and place in a lightly greased bowl, covered and let it rise somewhere warm for 10min.
From mouthwateringmotivation.com


WHAT IS A WHOLE GRAIN BAGEL? (WITH PICTURE)
2022-06-20 Last Modified Date: June 20, 2022. Whole wheat bagels get their brown tinge from the bran in whole wheat flour. A whole grain bagel is a round bread product usually substituted for bagels made with white flour. This type of baked good is normally considered a flavorful option for a whole grain diet with limited amounts of carbohydrates.
From delightedcooking.com


ALL RECIPES - THE SIMPLE WILD
2021-02-13 Place your three middle fingers in the bagel hole, place your palm on the overlapping ends, then roll gently (more info on shaping in the Notes below). Let the bagels proof at room temperature for 2 hours, or until a test bagel floats to the top when placed in boiling water. {12.30pm} Put water in a pan and bring it to boil.
From thesimplewild.com


HOMEMADE BAGELS RECIPE - SALLY'S BAKING ADDICTION
2019-01-01 Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side. Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Place 4 bagels onto each lined baking sheet. Bake for 20-25 minutes, rotating the pan halfway through.
From sallysbakingaddiction.com


EASY HOMEMADE WHEAT BAGELS - OLIVE SUNSHINE
Preheat the oven to 350 degrees and prepare a large baking sheet (or two smaller sheets) with parchment or a silicone baking mat. 2. In a mixing bowl, whisk the wheat flour, baking powder and salt. Add the yogurt and combine. 3. Spread half of the all-purpose flour on a dry, clean work area.
From olivesunshine.com


WHOLE GRAIN HOMEMADE BAGELS | WHOLEFULLY
With thumb, press a hole deep into the center of the bagel and tear open with your fingers to make a large hole. Form all the bagels, cover with tea towel again and let rise for a second time for about 15 minutes. Preheat oven to 400°. Once bagels have risen a second time, slip one at a time into the prepared water bath.
From wholefully.com


WHOLE GRAIN SPELT BAGELS - MR. FARMER'S DAUGHTER
2019-02-09 In a large bowl, measure out the spelt flour and salt. Set aside. Add the honey to the water and stir until dissolved. Sprinkle yeast on top and allow to proof for at least five minutes. Prepare a bowl by spaying with the non-stick spray. When the yeast is foamy, add the liquid to the flour mixture and stir to combine.
From mrfarmersdaughter.com


WHOLE WHEAT BAGELS | KING ARTHUR BAKING
Add 1 cup of bread flour and let the mixture sit for 10 minutes, allowing the yeast a chance to work. Add all of the white whole wheat flour, mixing well. Add the salt, then the rest of the bread flour, mixing in a cup at a time, until the dough pulls away from the sides of the bowl.
From kingarthurbaking.com


WHOLE WHEAT BAGELS – PERFECT HOMEMADE BAGEL RECIPE
2021-02-11 Shape each dough piece into a round ball. Poke a hole in the middle of each ball then make the hole wider to form the bagel. Repeat with all of the balls. Cover the bagels with plastic wrap and allow to rest for 10 to15 minutes. Preheat the oven to 425 °F. Line a baking sheet with parchment paper.
From fitdiary.net


WHOLE GRAIN BAGEL RECIPE - FOOD SENSITIVITIES
2011-10-04 Drop bagels a few at a time into water- they should float. Cook for 30 seconds on each side then remove and place on cooling rack to drain extra water. When all bagels are boiled, move to a lined or greased baking sheet. Bake for 15-18 minutes at 450 degrees or until lightly browned. Remove from oven and let cool.
From sideofsneakers.com


PLAIN AWESOME BAGELS - DAVE'S KILLER BREAD
PLAIN AWESOME BAGELS. Our organic Plain Awesome® bagels are soft and delicious while providing 13g of whole grains per serving! Don't worry, you won't find any bleached flour in our bagels, but you will find 11g of protein per serving. Just a Plain Awesome (R) way to start your day. No rating value average rating value is 0.0 of 5.
From daveskillerbread.com


RECIPE DETAIL PAGE | LCBO
Cover the bowl with plastic wrap and let rest for 12 hours at room temperature. 2. When ready to bake, place a round 5½ quart (5.2-L) Dutch oven in the oven and preheat to 450°F (230°C). 3. Meanwhile, turn dough onto a well-floured surface, fold in the grated garlic and shape into a ball.
From lcbo.com


WHOLE WHEAT EVERYTHING BAGELS - TASTES OF LIZZY T
2017-03-11 Bring a pot of water to a boil, add in baking soda & sugar. Depending on your bagel size & the size of your pot, place 3-4 bagels into the boiling water at a time. Boil for 90 seconds on one side, flip the bagel and boil for another 90 seconds on the other side. Remove from boiling water with a strainer.
From tastesoflizzyt.com


WHOLE GRAIN BAGELS - FARM BELL RECIPES
2011-04-06 Let rise. Bring a large pot of water to a boil, then lower to simmer. Poach each bagel three minutes per side. Remove with a slotted spoon; drain then return to the greased baking sheet. Lightly brush each top with egg white. Sprinkle with coarse salt and/or poppy seeds. Bake at 350-degrees for 30 minutes. Categories: Bagels, Breads, Yeast Breads
From farmbellrecipes.com


HEALTHY MINI WHOLE WHEAT BAGELS - RED STAR® YEAST
Instructions. Stir together the warm water, olive oil, maple syrup, and salt in a medium bowl until the salt and maple syrup have dissolved. (See Note) Stir in the yeast. Let the mixture rest for 10-15 minutes or until frothy. In a separate bowl, whisk the cinnamon into 1 cup of whole wheat flour. Add flour mixture to the yeast mixture.
From redstaryeast.com


THE BEST WHOLE GRAIN BAGELS – BEST ROUND UP RECIPE COLLECTIONS
2022-05-22 The Best whole Grain Bagels.Whole-wheat pastry flour is the crucial ingredient in these spice-scented, high-fiber scones. It’s crushed from a softer wheat than is used in normal whole-wheat flour, which leads to tender, lighter baked goods. 1. How to Make Whole Wheat Bagels from Scratch
From galapagosincentives.com


WHOLE WHEAT BAGELS RECIPES | SPARKRECIPES
Top whole wheat bagels recipes and other great tasting recipes with a healthy slant from SparkRecipes.com.
From recipes.sparkpeople.com


3 WHOLE WHEAT BAGELS RECIPES | JUNE 8, 2022 | RECIPE SELF
Step 1: Take a bowl, pour water, and active dry yeast into it. Mix and let it sit. Step 2: In a mixer, pour the wheat flour, salt, sugar, and syrup. Start the mixer and pour the activated yeast mix into it. Make sure the entire mixture is poured into the mixer.
From recipeself.com


SOURDOUGH WHEAT BAGELS - FULL OF WHOLESOME
2022-03-28 Health Benefits from this easy bagel recipe Full of probiotics to help your gut: This bagel recipe is made with sourdough Starter which is full of probiotics that help your gut. Packed with whole wheat flour: Whole wheat flour contains all the most nutrients rich parts of the wheat grain. Where as white flour no longer contains the nutrients ...
From fullofwholesome.com


HOW TO MAKE HOMEMADE WHOLE WHEAT BAGELS • JULES BALANCED …
2022-03-02 Now form the dough piece one by one first into a ball and then use your fingers to form a hole of about 3-5cm or 1.5 to 2 inches in the center. Place the bagels on a baking tray (or two) lined with parchment paper and cover them with a cloth. Preheat the oven to 180°C/350°F convection or 200°C/400°F regular heat.
From julesbalancedrecipes.com


WFPB WHOLE WHEAT BAGEL RECIPE
Baking & Spices. 1 pkg Active dry yeast. 4 tsp Date sugar. 1 Desired toppings. 1 1/2 tsp Salt. 3 1/2 cups Whole wheat flour.
From pinterest.ca


HEALTHY MINI WHOLE WHEAT BAGELS | AMY'S HEALTHY BAKING
2018-03-11 Put it on the prepared foil, and continue with the remaining dough. Lay the clean dry towel over the top of the shaped bagels, and place the baking sheet in a warm draft-free spot to rise for 20 minutes or until about double in size. Fill a 2-quart pot a little less than halfway with water. Bring the water to a boil.
From amyshealthybaking.com


HOMEMADE WHEAT BAGELS | SKINNY BAGELS (VIDEO) | MY CRAZY …
2019-08-13 Boil the bagels: After the water comes to pressure, press Sauté and allow the water to boil. Place a few bagels at a time into the boiling water, and allow them to boil for 3 minutes, then flip and allow to cook for 2-3 more minutes.
From mycrazygoodlife.com


HONEY WHEAT BAGELS - RED STAR® YEAST
In the bowl of your stand mixer, whisk together the bread flour, salt, and yeast. In a liquid measuring cup, stir together the warm water and 2 tablespoons honey. Add the liquid to the mixing bowl. Fit the mixer with the paddle attachment; beat for 2 – 3 minutes on medium-low, until the mixture is smooth. Switch to the dough hook, and ...
From redstaryeast.com


WHOLE GRAIN GLUTEN FREE BAGELS | NEW YORK STYLE
2012-04-17 In the last 15 minutes of rising, place the 2 tablespoons sugar dissolved in 6 to 8 cups water in a medium-sized pot. Place the pot on the stove and bring to a rolling boil over medium-high heat. Once the dough has risen, remove the plastic wrap. Carefully place the bagels, 2 at a time, in the boiling sugar water.
From glutenfreeonashoestring.com


QUICK & EASY 2 INGREDIENT WHOLE WHEAT BAGELS - HAYL'S KITCHEN
2020-12-27 Make Whole Wheat 2 Ingredient Dough with Greek Yogurt. This greek yogurt bagel recipe is the quickest process you can come across: Start with preheating your oven to 425°F. Mix the whole wheat flour, baking powder and salt in a large bowl. Add in the Greek Yogurt and use a large spoon to mix them and form a rough ball of dough.
From haylskitchen.com


HONEY WHOLE WHEAT SOURDOUGH BAGELS - EASY TO MAKE RECIPE
Instructions. In a mixing bowl fitted with the dough hook, combine the starter, water, bread flour, whole wheat flour, honey, and 20 g. of malt powder. Knead on a medium-low speed for about 7 minutes. Then, with the mixer on a low speed, slowly add the salt. Once combined, increase the mixer to medium-low, and continue kneading an additional 3 ...
From cinnamonshtick.com


MULTIGRAIN BAGEL RECIPES ALL YOU NEED IS FOOD
Mar 06, 2011 · Step 1. Mix all the soaker ingredients together in a bowl for about 1 minute, until all of the flour is hydrated. Let the soaker rest for 5 minutes, then mix again for 1 minute until the ingredients form a thick, porridge-like dough. Step 2 .
From stevehacks.com


HONEY WHOLE-WHEAT BAGELS RECIPE - SIMPLE BITES
2013-04-12 In the bowl of a stand mixer, combine warm water and yeast. Stir with a fork and leave to sit for about 10 minutes until the yeast begins to blossom. Add salt, honey and whole wheat flour, Using the dough hook attachment, beat mixture for one minute on low to combine flour, then 3 minutes on high. Turn off mixer and allow batter to rest for 5 ...
From simplebites.net


EVERYTHING SOURDOUGH BAGELS - KEVIN IS COOKING
2015-07-27 How to cook sourdough bagels. Preheat your oven to 450°F. Fill a large 12-inch skillet half full with water and add the tablespoon of baking soda. Bring it to a boil. When the water is boiling, drop as many bagels as will fit, one at a time, into the boiling water. Boil the bagels for 1 minute, turning at the 30 second mark.
From keviniscooking.com


HONEY WHOLE WHEAT BAGELS | HEAVENLY HOMEMAKERS
2009-04-10 Honey Whole Wheat Bagels. Stir together 2 cups of the flour, the salt and the yeast. Add in the warm water and 3 Tablespoons honey. Gradually add in the remaining flour. Dump it out and knead the flour in until the dough is smooth and elastic. Divide the dough into twelve equal parts. Set a timer for 20 minutes.
From heavenlyhomemakers.com


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