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whole wheat bagels recipe
- Total Time: 200 minutes
- Yield: 8 servings 1x
- Diet: Whole Wheat, Vegetarian
Description
This recipe provides a method for making homemade whole wheat bagels with a perfect golden crust and chewy texture, featuring sweet caramelized onions and poppy seeds. It’s a wholesome and satisfying option for breakfast or any time.
Ingredients
- 500 g whole wheat flour (4 cups)
- 250 g bread flour (2 cups)
- 350 ml warm water (1.5 cups), 40-45C (105-115F)
- 7 g active dry yeast (2.25 teaspoons)
- 15 g granulated sugar (1 tablespoon), divided
- 15 g fine sea salt (2.5 teaspoons), divided
- 2 large yellow onions, thinly sliced (about 500g or 1.1 lbs)
- 30 ml vegetable oil (2 tablespoons)
- 20 g poppy seeds (1.5 tablespoons), divided
- 5 g baking soda (1 teaspoon)
- 15 ml fresh chives (1 tablespoon), finely chopped
Instructions
- Caramelize Onions: Heat 30ml (2 tablespoons) vegetable oil in a large skillet over medium-low heat. Add sliced yellow onions, 5g (1 teaspoon) granulated sugar, and 5g (1 teaspoon) fine sea salt. Cook, stirring occasionally, for 30-45 minutes, until deeply golden brown and very soft. Remove and let cool completely.
- Activate Yeast: In a large mixing bowl, combine 350ml (1.5 cups) warm water, 10g (2 teaspoons) granulated sugar, and 7g (2.25 teaspoons) active dry yeast. Let stand for 5-10 minutes, until the mixture looks foamy and bubbly.
- Combine Dough Ingredients: Add 500g (4 cups) whole wheat flour, 250g (2 cups) bread flour, and 10g (1.5 teaspoons) fine sea salt to the yeast mixture. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
- Knead and Swirl: Turn the dough onto a lightly floured surface and knead for 10-15 minutes, until it feels smooth and elastic and springs back when poked. Flatten the dough, spread 0.75 of the cooled caramelized onions and 15g (1 tablespoon) poppy seeds evenly over it. Fold the dough over and gently knead for 2-3 minutes until onions and seeds are mostly incorporated and distributed.
- First Rise: Form the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and let rise in a warm place for 60-90 minutes, or until the dough has visibly doubled in size.
- Shape Bagels: Gently punch down the risen dough and divide it into 8 equal pieces (approx. 140g or 5 oz each). Roll each piece into a smooth ball. Using your thumb, poke a hole in the center of each ball and gently stretch to create a bagel shape with a hole about 2-3 cm (1 inch) in diameter. Place on a lightly floured baking sheet and let rest for 20-30 minutes, covered loosely.
- Boil Bagels: Preheat oven to 220C (425F). Bring a large pot of water to a rolling boil and add 5g (1 teaspoon) baking soda. Carefully drop 2-3 bagels into the boiling water at a time. Boil for 30-60 seconds per side; they should puff up slightly and float. Use a slotted spoon to remove, let excess water drain, then place on a parchment-lined baking sheet.
- Bake Bagels: Press the reserved caramelized onions and 5g (1 teaspoon) of poppy seeds onto the tops of the boiled bagels. Bake for 20-25 minutes, rotating the baking sheet halfway through, until the bagels are deep golden brown and sound hollow when tapped on the bottom. Transfer to a wire rack to cool completely.
Notes
Store yeast in the fridge for potency. If dough feels too sticky during kneading, add flour sparingly, one tablespoon at a time. For a faster first rise, use the ‘yogurt’ setting on an Instant Pot (can cut time to 30-45 minutes). For an extra crisp exterior, air fry boiled bagels at 175C (350F) for 5-7 minutes after boiling, before the main bake. For a richer, glossy crust, brush the shaped bagels with an egg wash before baking.
- Prep Time: 120 minutes
- Cook Time: 80 minutes
- Category: Breakfast
- Method: Baking, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bagel (approx 140 g)
- Calories: 320 calories
- Sugar: 15 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 6 g
- Protein: 13 g
- Cholesterol: 0 mg