Description
This recipe for Whole Wheat Bagels offers a wholesome twist on the classic bagel, combining nutty whole wheat and bread flours with a flavorful blend of sesame seeds, poppy seeds, dried onion, and garlic flakes. The dough is mixed, kneaded, and allowed to rise before being boiled briefly in baking soda water to achieve the perfect chewy crust. Finally, they are brushed with egg wash and baked to golden perfection, resulting in delicious, hearty bagels ideal for breakfast or snacking.
Ingredients
Seasoning Mix
- 3 tablespoons sesame seeds
- 3 tablespoons poppy seeds
- 1 1/2 tablespoons dried onion flakes
- 1 tablespoon dried garlic flakes
- 1 1/2 teaspoons coarse sea salt
Dough
- 1 1/2 cups warm water (110-115ºF)
- 1 package instant yeast (about 2 1/4 teaspoons)
- 2 tablespoons molasses
- 2 cups whole wheat flour
- 1 3/4 cups bread flour
- 2 teaspoons salt
Boiling Water Bath
- 1 pot of boiling water
- 2 teaspoons baking soda
- 1 tablespoon granulated sugar
For Baking
- 1/4 cup cornmeal (for the baking sheet)
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the seasoning mix: In a small bowl, combine sesame seeds, poppy seeds, dried onion flakes, dried garlic flakes, and coarse sea salt. Mix well, cover with plastic wrap, and set aside to allow flavors to meld.
- Activate the yeast: Pour warm water (110-115ºF) into the bowl of a stand mixer. Sprinkle the instant yeast over the surface and let it sit for 3-4 minutes until foamy, indicating the yeast is active.
- Mix the dough ingredients: Add molasses, whole wheat flour, bread flour, and salt to the yeast mixture. Using the paddle attachment, mix until the ingredients just come together. Let the dough rest for 5 minutes to hydrate the flour.
- Knead the dough: Switch to the dough hook and knead on low speed for 5-7 minutes until the dough is smooth and elastic.
- First rise: Transfer the dough to a greased bowl, cover with a towel, and allow it to rise in a warm place for 30-35 minutes or until nearly doubled in size.
- Preheat oven and prepare baking sheets: Preheat your oven to 425ºF (220ºC). Line two baking sheets with parchment paper or silicone baking mats and sprinkle with cornmeal to prevent sticking.
- Shape the bagels: Punch down the risen dough to release air. Turn it out onto a lightly floured surface and divide into 8 equal pieces. Shape each piece into a ball, then use your thumb to poke a hole through the center, gently stretching it to form a bagel shape. Place shaped bagels on the prepared baking sheets.
- Prepare boiling water bath: In a large pot, bring water to a boil. Add baking soda and granulated sugar to the boiling water to create the alkaline bath which will give bagels their characteristic crust and chewiness.
- Boil the bagels: Carefully drop the shaped bagels into the boiling water bath, boiling for about 1 minute on each side. Remove using a slotted spoon and return to the baking sheets.
- Apply egg wash and bake: Brush each boiled bagel with the beaten egg wash to promote a golden shiny crust. Sprinkle the prepared seasoning mix over the top if desired. Bake bagels in the preheated oven for 20-25 minutes until golden brown and cooked through.
- Cool and serve: Remove bagels from oven and transfer to a wire rack to cool before slicing and serving.
Notes
- Ensure water temperature for yeast activation is between 110-115ºF to avoid killing the yeast cells.
- Boiling the bagels in baking soda water is essential for achieving the signature chewy crust.
- You can customize the toppings by adding different seeds or spices to the seasoning mix.
- Store bagels in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- For a softer crust, brush with butter immediately after baking while still warm.
