Whole Grain Bagel Recipe

Breakfast will be a treat with a homemade whole wheat bagel! This whole grain bagel recipe is easy to make and creates beautifully soft and chewy bagels every time.

It’s no secret that my family loves homemade bagels!

After all, we have made quite a few different bagel recipes. We enjoy everything from decadent cinnamon sugar bagels and chocolate chip bagels to a savory homemade onion bagel (which is my husband’s favorite to make sandwiches with)!

I’ve been slowly working on switching all of my baked goods to fresh-milled whole grain, and bagels were next on the list. If you’re looking for more ideas, I rounded up our favorites in this whole grain recipes post.

I love how this whole grain bagel recipe turned out! They have a delicious flavor and density from the whole grains while still offering the nice chewiness that we love in bagels.

Why You’ll Love This Recipe

• Bagels are such a versatile food to have on hand! Use them for a variety of delicious breakfast options or make them into a lunch or dinner sandwich. They are a fun break from the usual homemade bread (though I do love a whole grain artisan loaf).
• This recipe is made with 100% whole wheat flour, and it works wonderfully with freshly milled grains! If you’re trying to move away from store-bought all purpose flour, this recipe will make it a breeze.
• Homemade bagels are very customizable. You can make a variety of flavors by swapping the Everything Seasoning for something else.

Ingredients

• Water: As with most yeast bread recipes, aim for a water temperature of 100-110°F.
• Yeast: Regular active dry yeast is what you want.
• Whole grain flour: I used fresh milled whole grain wheat berries, but you can use any whole wheat flour or whole grains you prefer.
• Honey, salt, and sugar: These give the dough a balanced depth of flavor.
• Everything bagel seasoning: To sprinkle on top and add some flavor to your bagels. Feel free to use poppy seeds or sesame seeds if you prefer!
• Baking soda: We will be boiling these bagels in a baking soda bath before they go in the oven. This gives them that nice shiny, chewy crust that bagels are known for.

How to Make Whole Grain Bagels

Step 1. Pour the warm water into a bowl, sprinkle in the yeast, and give it a stir. Let it sit until the yeast dissolves completely, then set it aside.

Step 2. In the bowl of a stand mixer fitted with a dough hook, add the flour, honey, salt, and sugar. Pour in the yeast and water, then mix on low for 2 minutes.

Step 3. Turn the mixer up to medium (I use speed 3 on my KitchenAid) and keep mixing until the dough turns smooth and elastic. This part takes about 4-5 additional minutes. If the dough gets stuck on the hook or splits apart, stop the mixer and push it back down into the bowl.

Step 4. Once the dough is ready, form it into a ball and place it in a large oiled bowl. Cover the bowl with a damp towel and set it in a warm spot to rise about 2 hours or until doubled in size.

Step 5. Turn the dough out onto a clean surface and divide it into 10 equal pieces. Shape the dough into a ball, and tuck it under the bottom so the top is smooth. Poke your thumb through the center of each ball and gently stretch it into a ring. Set the bagels aside to rise while you prepare your pot. 

Step 6. Once the bagels are shaped, preheat your oven to 425°F. Fill a large Dutch oven about halfway with water and bring it to a boil. Once at a boil, whisk in 1 tbsp of baking soda. 

Step 7. Boil the bagels a few at a time (I can fit three at a time). The main thing is that they have room between them. Cook for three minutes total, flipping once halfway through. Lift them out with a slotted spoon and place them on the wire rack. While they’re still damp, sprinkle on your everything bagel seasoning.

Step 8. Once they’re all boiled and topped, transfer the bagels to your lined baking sheets, spacing them about an inch apart. Bake for 18-20 minutes until they’re golden brown on top.

Step 9. Let the bagels cool on a wire rack for at least 20 minutes before slicing.

Tips for Success

• If the dough gets stuck on the hook or splits apart, stop the mixer and push it back down into the bowl before continuing to knead it.
• The dough is going to seem very doughy and dry at first, but keep letting it knead in the mixer. It will eventually get smooth. 
• Be sure to spoon and level your flour into the measuring cups. Your measurement may be off if you pack it into the cups.
• Be careful not to boil too many bagels at a time. They need room to expand in the baking soda bath.
• Need homemade bagels fast? You can skip the rise time with my no rise Greek yogurt bagel recipe!

Storage

Bagels are best stored at room temperature in an airtight container. They will last 3-5 days this way.

For longer-term storage, bagels freeze very well. Simply pack them in an airtight container, such as a freezer bag, and keep them in the freezer for up to 6 months. When you’re ready to eat one, remove it from the freezer and let the bagel thaw at room temperature before toasting and enjoying.

How to Serve Whole Grain Bagels

You’ve probably enjoyed a bagel with cream cheese before, but that’s not the only way to eat a bagel! You can incorporate them into your meals in so many different ways.

One of our go-to breakfast recipes is eggs in a bagel. It’s easy to make and gives a little variety and extra protein with our bagel! You can also use homemade bagels as the base for my favorite omelette sandwich recipe.

You don’t have to save them just for breakfast, though. Bagel sandwiches make an easy and delicious lunch or dinner! Top them with your favorite veggies, cheese, and lunch meat to make a unique and hearty sandwich.

Frequently Asked Questions

More Whole Grain Recipes

• Whole Grain Biscuits
• Hamburger Buns with Whole Grain Flour
• Whole Grain Pizza Dough
• Whole Grain Dinner Rolls

If you tried this Whole Grain Bagel Recipe or any other recipe, I’d love for you to leave a 🌟 star rating and share how it went in the 📝 comments below. Thanks for visiting!