• Flour
  • Whole

Whole Wheat Bagels


  • Cooking Time:

  • Prep Time:

  • About:


  • Makes 15-20 Bagels:

  • Sponge
  • 500 g Flour
  • 1 tsp Yeast (activedry)
  • 625 ml Water
  • Final Dough
  • -All of the sponge
  • 4 tsp Yeast (activedry)
  • 250 g Flour
  • 250 g Whole Wheat Flour
  • 2.75 tsp Salt
  • 1 tbsp Honey (or Brown Sugar)
  • 2 tbsp Water
  • 50 g Flour
  • Additionally
  • 12 cups Water
  • 1.5 tbsp Baking Soda
  • 1 tbsp Semolina (or cornmeal)
  • Toppings
  • 6 tbsp Sesame Seeds
  • .5 tbsp Poppy Seeds
  • 1 tbsp Flax Seeds
  • .5 tsp Salt (kosher)
  1. Directions:

  2. Mix all the ingredients for the sponge together in a bowl. Lightly oil dough, and leave in a covered bowl to rest for 2-4 hours.
  3. Make the Final Dough:
  4. Take the sponge and add the rest of the ingredients. Add the final 50 grams last. Mix thoroughly. Dough should be almost tacky but soft.
  5. Portion dough in 77 g pieces. Shape into balls. Let rise and then push holes through centers using a spoon handle. Make sure the hole is very wide or else the hole might cook shut later.
  6. Heat oven to 400F (200C). Line a baking sheet with parchment paper and dust with cornmeal (or semolina flour).
  7. Boil bagels in a large pot with 1 tablespoon of baking soda. Boil a few bagels at a time but cook for no more than about 20 seconds total, pushing bagels into water as necessary to coat completely. Repeat.
  8. Add optional toppings to bagels: press bagels into optional toppings mixture. Bake until bagels are golden brown.