Also, for six of the bagels I added cinnamon and raisins. I made these bagels and than toasted it. Next time I will be lazy and knead it in the Bosch love that machine! If I can do it, you can do it. Of course, my favorite way to eat a bagel is with cream cheese and jam. October 26th, at 9: Not bad I thought.
Each variety turned out well, and they were all gobbled up quickly. Of course, my favorite way to eat a bagel is with cream cheese and jam. Not one or the other… Both. Seriously… Give it a try sometime. Want to give the recipe a try? In the bowl of your stand mixer, whisk together the bread flour, salt, and yeast.
Add the liquid to the mixing bowl. Fit the mixer with the beater attachment, and beat for 2 — 3 minutes on medium-low, until the mixture is smooth.
Switch to the dough hook, and gradually add the white whole wheat flour. Continue to knead the dough until it forms a smooth ball, an additional minute or two. Transfer the dough to a lightly greased bowl and cover with a damp towel. Let the dough rise in a warm place until it has doubled in volume and the imprint of two fingers remains when pressed lightly into the dough. Once the dough has risen, punch it down and transfer it to a lightly floured surface.
Divide the dough into 8 equal pieces. Added to shopping list. Go to shopping list. You might also like. Real Homemade Bagels Learn how to make bagels right in your own kitchen. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: Fully developed dough should form a thin translucent "windowpane.
Watch Now Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces or more, for smaller bagels. Roll each piece of dough into a sausage shape about 6 inches long.
Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes. Watch Now Preheat oven to degrees F degrees C. Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet. Watch Now Bring 4 quarts water to a boil in a large pot. My kids had so much fun with helping me mix the dough and seeing it rise.
Thanks so much for the recipe! Oh, my husband loves them too! He ate two when he came home from work and tried to go back for more, but I told him to save some for breakfast! Can you freeze these at any steps along the process? Can you finish baking them and then freeze them? Would like some way to prepare a bunch in advance and then be able to have them quickly ready later on. PS another topic — the cinnamon rolls I made from your recipe were too dense, any tips for making them fluffier and lighter?
April 19th, at 6: The cinnamon rolls are in general a little dense. You could try adding an egg to the mix to see what happens. April 27th, at 6: When I make bagels I usually bake them lightly and wait for them to cool. Then I cut them not all the way through but you can if you like and the put them in a freezer bag. Bagels freeze very well: Thanks for all this information!
I really appreciate it. Thanks for the inspiration! This sounds so easy. Wondering if you have to broil right away or can you do in batches? The bagels came out absolutely delicious and had the perfect bagel texture. Thanks for the recipe: I love making whole wheat anything having fresh is so yummy!
So easy, and so yummy. Even my husband, who likes his plain white bagels, said that they were good enough for me to make instead of buying them.
Another battle won on the healthy eating front! I think I might try adapting your recipe. I was also wondering, do you know the nutritional differences or if there are any between hard white whole wheat and hard red? May 22nd, at 4: These sound soo yummy! Can I use my dough hook on my Kitchenaid? If so, for how long? Probably a little less than the time you use for bread?
I just found your sight today and i love it. Ty for so many wonderful ideas and inspirations. This one has promise! I found you thru Halle The Homemaker. I am looking forward to trying this recipe. Thanks for sharing the recipe. I just made these bagels and they are fantastic. Now, if I only eat one and not the whole batch. These are absolutely great! I was wondering what kind of flour did you use? These have really good flavor.
I just finished making a batch I actually still have a pan baking right now , and they turned out well. I did have a problem with several of them … they shrunk and are wrinkled. Any ideas on how to fix that? I wondered if it might be because they sat for awhile between the time that I broiled them and boiled them? I have 6 younger siblings, and we all like bagels! I was looking for an easy recipe for bagels and this is truely it!!!!
I modified the recipe by adding a half cup of King Arthus Harvest Grain blend for more nutreitns and fiber. Also, for six of the bagels I added cinnamon and raisins. Yum, my family enjoyed these. Thanks for the recipe. I am one who has to borrow brains. Would you say white wheat berries would work, or red?
If you put fruit in them or onion, how much would you do, like a half of a cup? August 9th, at 6: I like white wheat berries best and think red would make this recipe too heavy.
Yes, I think a half a cup of add in would be perfect! This looks soo good!! Am gonna try it this afternoon…we like the cinn. Have you ever done that successfully? August 10th, at Baking them at the same time seemed to work just fine…the bread turned out wonderfully! The bagels, as I already shared, were shriveled after I boiled them. I just baked my bagels, but most of them turned out a bit shriveled.
January 4th, at 9: I did end up letting the dough rise longer than 10 minutes because of something unavoidable. Now I know for next time! I look forward to seeing them come out a little better.
Also, they are very dense. What did I do wrong? Are they supposed to come out dense. August 17th, at 3: Your yeast may not have worked because mine always start puffing up right away after I shape them. August 30th, at 4: Oh, I am SO looking forward to making these. By the way…my whole wheat crackers are crisping up as we speak.
Especially covered with a layer of cream cheese. I must resist eating a 3rd! I love this site — such a great resource for eating well! I have a question about these bagels. Do you freeze them? What point in the making, cooking process would it be good to freeze them?
Did anything specific work for you? November 4th, at 8: November 8th, at 3: Just FYI — I froze these bagels after boiling, let them thaw on the counter for an hour or so, and then baked the, for the normal amount of time and they came out really good! They looked slightly different — perhaps not as shiny and had a few more wrinkles — but the taste and texture was not compromised.
Is there any way that you can figure out how to make french onion? October 19th, at Also… I used real maple syrup instead of honey, and made maple syrup whole wheat bagles and they were soo tasty!
January 26th, at 8: I may have to try making these this snowy afternoon… I love bagels and have been kind of hungry for some. Thank you thank you thank you! November 3rd, at 3: March 21st, at 5: Could you mix up everything except the yeast and a little of the water and honey, and then add that in the morning? And use buttermilk instead of water for soaking? I just HAD to send you the link to a recipe I found for pumpkin bagels!!
Maybe switch the brown sugar for sucanat?? November 24th, at 3: I added about a tsp. I also brushed the tops with one beaten egg and baked at for 20 minutes. Hi, I have a question. About how long would this be? December 18th, at 7: Ah, I see why that was confusing. I just meant…you can only boil a few of your bagels at one time.
I meant for you to boil bagels until you have them ALL boiled for seven minutes each. January 15th, at 5: January 24th, at 1: Is this the step that was supposed to raise the bagels? I did this exactly and they did not raise, so I thought boiling may raise them. So I thought maybe baking would raise them.
I feel a complete failure. That way, newbie newbie bagel cooks like me could know to keep them longer so they rise if still skinny at 20 minutes. You followed the directions perfectly!! Loved the maple syrup idea. January 24th, at 4: I added raisins and cinnamon to the dough.. Thanks for the recipe and the website! I already have some whole wheat molasses oatmeal bread rising, but making some bagels sounds like the perfect snow day activity.
Any idea how to make an asiago cheese bagel — like they have at Panara Bread? I made your honey whole wheat bread last night — fantastic. Hoping to make the bagels today. Normally blue berry bagels. Oh my i cant wait to try…U dont have a home made cream cheese do u?
February 6th, at 6: Ok i have one more question.. What do u mean by kneed the dough.. Ive never made bread before.. My mom was gonna show me but she passed before we got to that n my cooking lessons.. You can watch a tutorial here to learn how to knead the dough: Is this really necessary? As always, your patience is much appreciated!!
I think wherever you leave it overnight will be fine. I think NT just means — not in the fridge. I made bagels today, and they wre great! I had tried bagels once as a teenager for a 4-h project. I just crossed that off my list of possibilities. I am so glad I gave this recipe a try, very good! I would love to make these, but we are having to make everything with sourdough, because of yeast overgrowth issues and lyme disease.
Do you know of a good bagel recipe with sourdough?? Or is it pretty easy to change over the recipe for sourdough use?? March 14th, at 2: I live in a high-altitude place. Do you know if I will need to reduce the yeast in these bagels for them to turn out right? March 14th, at 3: Then be sure to let us know! May 4th, at 1: Hi Laura, I tried making these bagels today finally!
My husband was quite impressed. I will definitely be making these again, and would love to try some other variations! I was wondering what kind of yeast you used—active dry or instant. Thanks so much for sharing this recipe. I made everything whole wheat bagels last night and they turned out well! Should I leave it sit longer- other recipes say to let the dough sit overnight- have you done that?
Yes, it could be that the flour was too course. My two girls and two girl frineds wanted to make bread and we only had whole wheat flour. We found your recipe and are enjoying the finished product. They are so happy with their accomplishments that they are joking about dropping out of college and making and selling bagels for a living.
Thank you for your recipe! You made a spring break day at home in the rain special. We made these today. I did find that the broiling was a bit too long.
Thanks for the wonderful recipe! Oh my Godness, these bagels were so yummy. My boys loved them. Thank you so much Laura for this recipes and this wonderful website. I just wanted to request one thing: I let them drain for minutes before baking. And, they came out really good.
I am not sure if that is what you did. Hmm, I just drained them long enough to get them all out of the water…then baked them right away. Thanks for pointing that out! I will be making these tomorrow for sure. I have a questions though: Also, how long would I knead in my Bosch? This recipe seems nice and easy and not so scary. Bagels really do work better with the hole in the middle.
April 30th, at 6: I am planning on making these for a brunch this weekend, but I live in extreme humidity. Do you have any pieces of advice for me? April 26th, at 7: I am so thankful for your great tutorial! I have been wanting to make bagels for a long time, but I was scared being of the boiling part. But it was so easy and I will be tasting my bagels in a few minutes. I used Kamute instead of whole wheat flour because its gluten free, so we will see how that tastes!
I made them and my family ate them real quick! We ate them in 2 days!