Jan 30 2012

100% Whole Wheat Bagel Recipe

Posted by Seth in Bread, Food

100% Whole Wheat Everything Bagels


Inspiration and original credit goes to this site


Well, add one more thing that I will be making at home and never buying again – bagels.  This recipe is extremely simple, if you have a stand mixer, then you need to try it!

Base Recipe

This base recipe is good for just the bagel – variations are highly suggested, I put a few ideas below.

Making the Sponge

You will need:

  • 1/2 teaspoon instant yeast (active yeast also worked fine for me).  I picked up this stuff, as I need it often and the price is damn good compared to a retail store.
  • 8 oz. (2 cups) Whole Wheat Flour.  I use this stuff, usually priced about 75cents a pound at Wegmans, and there are often coupons in the Sunday paper.
  • 2 tablespoons Vital Wheat Gluten. If you’re having a hard time finding it, go to Whole Foods, it’s cheaper in the bulk section than in the box
  • 11oz. water (warm enough to activate yeast, read your yeast package for temperatures)

In the bowl of your stand mixer, combine the above 4 ingredients and whisk together until everything is incorporated. Cover it with plastic wrap and let it sit at room temperature for 2 hours, by then it should be bubbly and will collapse a little if the bowl is tapped on the counter.

Sponge, after 2 hour rise

Dough Ingredients

You will need:

  • 1/2 teaspoon yeast
  • 7 oz. (1 3/4 cup) Whole Wheat Flour
  • 1 1/2 tablespoon Vital Wheat Gluten
  • 1 1/2 teaspoon salt
  • 1 teaspoon diastatic malt powder (I did 2 batches without it so far, no issues. Not sure if this makes a difference yet, but I will post an update once I receive some)
  • 2 1/2 tablespoon sugar
  • Variations (see below)
Making the Dough

Mix the yeast in with the sponge so it is well incorporated, then add the rest of the ingredients into the bowl.  Using the dough hook on low, knead the dough until it is smooth and elastic, it took about 5-6 minutes for me.  If you have any variations that you want to be part of the dough, add them during this kneading cycle.

Dough Ball, everything seasoning mixed in

Dough Ball, everything seasoning mixed in

Divide the dough into 3 oz. portions for smaller bagels, 4.5 oz. portions for larger bagels.  Put the dough balls on a baking sheet sprayed with cooking spray, and cover with a damp towel and rest for 20 minutes.

Bagel Dough Balls

Bagel Dough Balls

Pick up each dough ball and push your thumb through the middle to make a hole, then stretch out to make bagel shapes.  Put the bagels back on the baking sheet and let rest again for 20 minutes, cover with plastic wrap that has been sprayed with cooking spray.

Bagel Dough.. taking shape

Bagel Dough.. taking shape

To see if the bagels are ready to rest in the fridge overnight, put one of them in a shallow bowl of water. If it floats within a few seconds (See below), then it is ready.  Dry off the test bagel, place it back on the baking sheet, cover with plastic wrap, and place into the fridge for the night and up to two days.

Dough is floating.. it's ready to rest

Dough is floating.. it's ready to rest

Plan bagels are boring – so I make flavored ones.  Possibilities are endless, so try whatever you like! Just be careful about adding sugar or anything fermentable before the rise, as the yeast will eat it and you may end up with a much larger rise than you expected.
Everything Bagels
  • Combine equal parts dried minced garlic, dried onion, poppy seed, sesame seed, caraway seed, and 1/4 part salt. Put a few tablespoons of this into the dough during kneading if you want the seasoning inside the dough (it’s awesome), and the rest will be used to coat the outside of the bagel after the boil
Cinnamon Raisin Bagels
  • Combine two teaspoons and about 3/4 cup of raisins into the dough during kneading


Cooking the Bagels

  • Preheat your oven to 500 degrees, and bring a wide pot of water to a boil. Add 1 tablespoon of baking soda to the water pot.
  • Remove the bagels from the fridge, and gently drop into the boiling water.  Boil for one minute, turn them, and boil the second side for another minute.  Remove them from the boiling water and onto a rack to dry out for a few seconds.
Boiling Bagels

Boiling Bagels

  • Once they come out of the boil, now is the time to dip them into any seasoning, such as for everything bagels, rye bagels, garlic bagels, etc..
Bagles, out of the boil and seasoned up

Bagels, out of the boil and seasoned up

  • Place each bagel onto a baking sheet sprayed with cooking spray.  Bake for 5 minutes at 500 degrees, rotate the pan 180 degrees, then lower the heat to 450 degrees and bake an additional 3-5 minutes or until the bagels are nice and brown
  • Remove from the oven, cool on a wiring rack for as long as you like, and enjoy!  I would wait about 10-15 minutes until serving.


100% Whole Wheat Everything Bagels left / Cinnamon Raisin right

100% Whole Wheat Everything Bagels left / Cinnamon Raisin right


Enjoy with some of your favorite spread!


100% Whole Wheat Everything Bagel w/ homemade Lox spread

100% Whole Wheat Everything Bagel w/ homemade Lox spread


2 Responses to “100% Whole Wheat Bagel Recipe”

  1. The time I made bagels from scratch : Fueling for Fitness Says:

    […] I used this recipe. […]

  2. Julene Densford Says:

    That was a great read, I would really like to see more!

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