Whole Grain Bagels
This whole grain bagels recipe is sure to become one of your favorites to make. First of all, these bagels are very easy to make. Secondly, what’s not to love about a healthy fusion of honey and whole-grain whole wheat flour?
As for the texture, these bagels have that classic light crisp on the outside with a soft chewiness on the inside. And they’re made right in the comfort of your own kitchen.
Furthermore, these bagels will taste amazing with your favorite bagel or deli sandwich toppings.
Do These Bagels Contain Yeast?
Yes, this whole grain bagels recipe calls for yeast. Without the yeast, these bagels would lack that soft and chewy texture. But don’t fret, because they’re not hard to make at all.
I used this active dry yeast, but you can also use instant yeast instead. Both yeasts can be used interchangeably in most recipes, in fact.
Difference Between Active Dry and Instant Yeast
Both active dry and instant yeasts are used for the same purpose: to give rise to breads, bagels and other baked goods. The only difference is how they’re used in a recipe.
Active dry yeast must be added to warm water (around 110 degrees), and then allowed to sit for a few minutes to activate it.
If all goes well, the water and yeast mixture should turn foamy. And if it doesn’t foam up, then you probably need to buy fresher yeast before continuing with the recipe.
With instant yeast, you can just add it in with the other dry ingredients. The granules of instant yeast are smaller compared to the granules of active dry yeast. Therefore it doesn’t need to be activated beforehand.
The Benefits of Homemade Baking
See, that’s what I love most about homemade baking. You don’t have to look any further than your pantry or cupboard for what you need to make your own homemade recipes.
By the way, have you ever took a look at the ingredients list on a simple loaf of store-brought bagels, bread or other food?
Sadly (if it’s not organic or non-GMO), most of the ingredients are chemically produced. Or they’re not even derived from organic/natural sources.
Such as with my easy vegan bagels recipe, you should only need a few simple ingredients to make basic bagels. Not a whole bunch..
If Not Homemade, Choose Foods From Organic or Natural Sources..
It’s just unfortunate that so many artificial ingredients are allowed in most store-brought foods nowadays.
That’s why I advocate making your own from scratch whenever you’re able to. Plus, isn’t it so exciting to make your own?
Of course there will be times when you can’t go the homemade route. During those times, it’s better to buy organic foods, including meats; if applicable.
*Choose What’s Best For You and Your Family*
I honestly think it’s worth it to buy organic over GMO foods. Mainly because there aren’t any chemical or artificial ingredients going into your body.
You and your family deserve the best. And that includes eating foods that contain safe, wholesome and healthy ingredients.
How to Make Your Own Homemade Bagels
As I’ve mentioned earlier, this whole grain bagels recipe is pretty simple and easy. In fact, most homemade bagel recipes are easy to make..
First Things First..
First of all, you want to get out all of your ingredients. This way, you won’t have to be looking around for them later on. Once you do this a few times, you’ll do it from habit.
The first step of this bagel recipe involves activating, or proofing the yeast. This step ensures that the yeast is fresh and active. And it also ensures that you won’t have flat bagels, bread, etc.
The active dry yeast activating process simply involves combining the yeast with fairly warm water. Then letting the mixture sit for about five minutes until the yeast gets foamy.
After the active dry yeast and water mixture is ready, you will then add the rest of the ingredients. This includes extra virgin olive oil, honey, and other dry ingredients.
If you’re using instant yeast, you will basically skip the first step; and add all of the ingredients together. *It’s still best that you use warm water so that the dough will come together more easily*.
This step involves allowing the dough to rise for an hour. This is necessary so the bagels will have the proper texture, and will be soft and chewy on the inside.
This final step of this whole grain bagels recipe includes forming the bagels. Then setting them aside while you heat a large pot of water to a low boil.
The key to that characteristic chewy bagel texture comes from boiling the dough for a minute on both sides before baking them. This is vital to achieving the perfect bagel consistency.
It’s also advised that you apply an egg white wash to the bagels before baking them. This is so the bagels will have a nice brown crust.
**If desired – you can add toppings such as sesame seeds, poppy seeds, etc. onto the bagels right after applying the egg wash; before it dries. This way they’ll stick to the bagels without falling off**
Whole Grain Bagels Ingredients:
Here are the ingredients that you will need to make these whole grain bagels. As you will see, it doesn’t call for many at all.
- Warm Water: It shouldn’t be too hot or too cold, but kind of in between. Preferably between 110 – 120 degrees, as the goal is to not kill the yeast.
- Active Dry Yeast or Instant Yeast: I explain above how you can use either one.
- Extra Virgin Olive Oil (Optional): You really don’t need to add this, but I feel that it adds more flavor and moisture to the bagels. And it’s good for you, right?
- Whole-Wheat Flour: Supplies healthy whole-grain.
- Bread Flour: I’m sure all-purpose flour would also work fine, though I haven’t tried it.
Whew! That’s about it for these yummy bagels. I would love to know what you think of them in the comment section below. Be blessed:)
Whole Grain Bagels
- 1 1/4 cups and 2 tbsp warm water (between 110 – 120 degrees)
- 2 tsp active dry yeast (or instant yeast)
- 1 tbsp extra virgin olive oil (optional)
- 1 tbsp honey (you can add more or less according to your specifications)
- 3/4 tsp salt
- 2 cups whole-wheat flour
- 1 1/2 cups + an extra 4 tbsp bread flour (or all-purpose flour can be used)
- 1 egg white for the egg white wash
- *Gather all of your ingredients and a large bowl together*If using active dry yeast; combine the warm water, yeast, and honey in the large bowl. Let the mixture sit for about 5 minutes. The mixture should turn foamy. If it doesn’t, then I would suggest that you buy fresh yeast before proceeding with the recipe.
- After the yeast mixture is finished proofing (or activating), add in the salt, olive oil and flours. *If you’re using instant yeast, you can add it in now*
- Combine the flour mixture with a fork until it starts to form a dough. At this point, the dough will need to be kneaded by hand for 8 minutes; or you can use a bread machine.*Turn the dough onto a floured surface before kneading, so it won’t stick*
- **You may need to sprinkle a little extra flour over the dough while kneading, if it’s still too sticky or wet. But just add a little at a time..**After the dough is kneaded, grease or oil the large bowl. Place the dough into the bowl and roll it around until it’s coated in the oil. This way, it won’t stick to the bowl.Cover the bowl loosely with a hand towel, and let it sit in a warm place for an hour.
- About ten minutes before the dough finishes rising, start heating a very large pot of water to a low boil. Add in a tsp of baking soda and sugar to the water to give the bagels an even better texture and flavor.
- After the dough finishes rising, divide it into 7 pieces. Or smaller pieces if you wish. Form each piece into a ball. Poke a hole in the middle and gently stretch the hole until it’s about 1 1/2 – 2 inches wide. Place the bagels on a parchment-lined baking sheet until the water starts boiling. This waiting time will allow the bagels to rise a little more..
- When the water is at a *low boil*, add a couple of bagels to it. Boil on the first side for a minute. Then flip it over, and boil for another minute.Shake any excess water from the bagels before removing from the pot, then place them back on the parchment-lined baking sheet.
- Heat your oven to 425 degrees. Lightly beat the egg white with a touch of water (approx. 1/4 tsp). Gently brush over the tops of the bagels. Sprinkle any desired toppings over the bagels before the egg dries.
- Place the bagels in the oven, and bake for 20 – 23 minutes until browned.Remove from the pan to a wire rack to finish cooling.