Whole Wheat Bagels Recipe

Looking for an easy Whole Wheat Bagels recipe? Learn how to make Whole Wheat Bagels using healthy ingredients.


Submitted by behayley

Makes 22 servings



I found this delicious recipe for whole wheat bagels. Om nom nom nom

Recipe Ingredients for Whole Wheat Bagels

5 cups whole wheat flour
1 cup Old Fashioned Oats
2 tablespoons yeast
5 tablespoons sugar
2 tablespoons kosher salt
3 cups hot water
2 cups white flour
1 tablespoon olive oil
3 quarts water

Recipe Directions for Whole Wheat Bagels

  1. In the bowl of an electric mixer fitted with the paddle attachment, add whole wheat flour, oats, yeast, sugar and salt. Pour in the hot water and turn mixer on low and run until just combined.

  2. Remove paddle attachment and replace with hook. Turn mixer to low, add white flour, 1/2 cup at a time, mixing well after each addition.

  3. To knead the dough with mixer (what I do), turn mixer up to medium-low speed and let knead for about 10 minutes. Or turn dough out onto a lightly floured surface and knead by hand. Dough is well-kneaded when smooth and not-as-sticky.

  4. Pour olive oil into a clean mixing bowl, add dough and turn once to coat. Cover in plastic wrap and place in a warm spot (on top of the fridge is great) to rise until doubled in volume, about an hour.

  5. Near the end of the rising time, prepare the water bath by bringing 3 quarts water to boil in a large soup pot. Once boiling, add brown rice syrup, reduce the heat and leave to just a simmer.

  6. When the dough is done rising, turn out onto a lightly floured surface and press with fingers to remove air.

  7. Divide the dough into 24 balls, weighing about 3-1/2 ounce each. Cover all dough balls in a tea towel and allow to rest for about 10 minutes.

  8. After resting, flatten each ball with the palm of your hand. 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.

  9. Preheat oven to 400.

  10. Once bagels have risen a second time, slip one at a time into the prepared water bath. I usually do three bagels at a time. Do not crowd the pot! Your bagels may sink and rise again, but usually mine just float on the top. Simmer for one minute, flip bagel over and simmer for another minute on other side.

  11. Lift bagel gently out of water and let drain on towel. Bagels should look a bit soggy, sticky and shiny (if using brown rice syrup). Once bagels have drained, transfer to a greased baking sheet.

  12. Once all bagels have been boiled, brush on egg white and water mixture to the top of each bagel. Now is the time to add your toppings! Sprinkle them on while the egg wash is still tacky.

  13. Bake on the middle rack of the preheated oven for 20-25 minutes, or until the tops of the bagels are brown and shiny and the bottoms are brown and solid-feeling. Cool on metal rack.

Categories

Breads

Nutrition Facts
Serving Size 211.1g
Amount Per Serving
Calories
178
Calories from Fat
12
% Daily Value*
Total Fat
1.3g
2%
Saturated Fat
0.2g
1%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
642mg
27%
Potassium
66mg
2%
Total Carbohydrates
36.1g
12%
Dietary Fiber
1.7g
7%
Sugars
3.1g
Protein
5.0g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
B-
  Good points
  • Very low in saturated fat
  • No cholesterol
  • High in selenium
  • High in thiamin
  •   Bad points
  • High in sodium
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