These homemade whole wheat bagels offer a perfect balance of nutty flour flavor and subtle molasses sweetness. The dough is enriched with butter for a tender crumb, while the traditional boiling step ensures that signature chewy texture and glossy crust. Ideal for weekend breakfasts or as a hearty side to soups and stews, these bagels are versatile enough for cream cheese, avocado, or your favorite sandwich fillings. They hold up well to toasting and freeze beautifully for later enjoyment. A satisfying, wholesome treat that feels like a warm hug in every bite.
Whole Wheat Bagels – Pan-1
Description
These homemade whole wheat bagels offer a perfect balance of nutty flour flavor and subtle molasses sweetness. The dough is enriched with butter for a tender crumb, while the traditional boiling step ensures that signature chewy texture and glossy crust. Ideal for weekend breakfasts or as a hearty side to soups and stews, these bagels are versatile enough for cream cheese, avocado, or your favorite sandwich fillings. They hold up well to toasting and freeze beautifully for later enjoyment. A satisfying, wholesome treat that feels like a warm hug in every bite.Ingredients
Directions
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If using a bread machine, add flour, salt, butter, molasses, and water to the pan. Place dry yeast in the yeast holder, select "Whole Wheat Dough" mode, and start the machine. Allow the dough to complete the cycle (approximately 3 hours).
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Turn the finished dough out onto a lightly floured surface. Let it rest, covered, for 10 minutes to relax the gluten.
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Divide the dough into 6 equal portions. Roll each portion into a log about 8 inches long and 3/4 inch thick.
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Shape each log into a ring by sealing the ends together tightly, ensuring a 1.5 to 2-inch hole in the center.
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Place shaped bagels on a greased baking sheet. Cover lightly and let proof in a warm place (around 90&# 194;°F) for 30 minutes until slightly puffy.
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Bring 1 gallon of water and 1 tablespoon of sugar to a boil in a large pot, then reduce heat to a gentle simmer.
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Carefully lower 4 or 5 bagels into the simmering water. Cook for 7 minutes total, turning them over halfway through.
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Remove bagels with a slotted spoon and drain well. Place them back on the greased baking sheet.
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Sprinkle tops with poppy seeds or sesame seeds if desired.
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Bake in a preheated 450ðF (232ðC) oven for 25 to 30 minutes, turning the bagels over halfway through baking, until golden brown.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 528.8kcal
- % Daily Value *
- Total Fat 5.5g9%
- Saturated Fat 2.3g12%
- Cholesterol 8.1mg3%
- Sodium 4917.3mg205%
- Total Carbohydrate 108.1g37%
- Dietary Fiber 8.5g34%
- Sugars 7.2g
- Protein 17.8g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Allow bagels to cool completely on a wire rack. Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a freezer-safe bag for up to 3 months. Toast directly from frozen.
Substitutions: You can use all-purpose flour instead of bread flour, though the bagels may be slightly less chewy. Honey or maple syrup can be used in place of molasses, but the flavor profile will change.
Tips: Ensure the water is at a simmer, not a rolling boil, to prevent the bagels from unraveling. Do not skip the boiling step, as it creates the characteristic dense texture and glossy crust.
