Chewy Whole Wheat Bagel Recipe

In my mind, there are very few breakfasts I prefer over a good homemade bagel. This chewy whole wheat bagel recipe is one of my favorites. While they are not an everyday bake (not for me anyway), they do make the perfect weekend baking project. So, what are you waiting for? Let's dive into the wonderful world of whole wheat bagel making. 

If you are new to making bagels, no stress. I will walk you through the process step-by-step and have you making your own bagels just like you would buy at a bagel store! I learned so much from making hundreds and hundreds of bagels at a bakery where I worked a few years ago. 

Ingredients needed for whole wheat bagels

• Whole wheat flour- I used white whole wheat flour for mine. I will give other recommendations below for other whole wheat flour you can use. 
• Bread flour- I like to use a blend of whole wheat and refined bread flour for these bagels. Bagels are so much better, dense, and chewier with it. 
• Salt- it doesn't take much, but these bagels will not turn out like you want, or taste like you want without it. 
• Brown sugar- When I worked in bakeries, we always used malt powder. It is a little harder to find and kind of expensive. I think brown sugar or even molasses is a good sub. 
• Water- is this an ingredient? You will need it for the dough and for boiling the bagels. 
• Egg- For the shiny egg wash. This is optional but makes a really pretty bagel.
• Milk- It only takes a few tablespoons and is used for the egg wash as well.
• Toppings- I will share ideas for the toppings below. 
• Cornmeal- I used this for sprinkling over my parchment paper. This is optional but makes removing the bagels after baking so much easier.

Step-by-step guide for making bagels

Activate the Yeast: Begin by activating the yeast. In a bowl, combine warm water (about 110°F or 43°C), brown sugar, and active dry yeast. Stir gently, then let it sit for about 5-10 minutes until it becomes frothy and bubbly. This indicates that the yeast is active and ready for use.

Mix the Dough: In a large mixing bowl, combine the activated yeast mixture with whole wheat flour, bread flour, and salt. Mix until a dough forms. You can do this by hand or with a stand mixer using a dough hook attachment. Knead the dough for about 8 minutes until it becomes smooth and elastic.

First Rise: Cover it with a clean kitchen towel or plastic wrap. Allow the dough to rise at room temperature in a warm place for about 40 minutes. 

Preheat- Preheat your oven for the last 10 minutes of rising time. Bring your water to a boil also.

Divide and Shape: Once the dough has risen, turn it out onto a lightly floured work surface and divide it into 8 equal pieces. Roll each portion into a ball and then flatten it slightly. Let the balls rest for 5-10 minutes. Use your finger to poke a hole through the center of each dough ball and gently stretch it into a bagel shape. 

Boil the Bagels: Preheat your oven to 425°F (220°C) and bring a large pot of water to a boil. Carefully lower each bagel into the hot water and boil for about 30 seconds on each side. This boiling step is essential for the bagel's texture and crust formation. Remove with a slotted spoon. 

Egg Wash and Toppings: Remove the boiled bagels from the water and place them on a baking tray lined with parchment paper, sprinkled with cornmeal. Brush each bagel with an egg wash (a beaten egg mixed with a little water), which will give them a shiny finish. Sprinkle your desired toppings, such as sesame seeds, poppy seeds, or everything seasoning, onto the bagels.

Bake: Place the tray of bagels in the preheated oven and bake for approximately 15-20 minutes, or until the bagels are golden brown and sound hollow when tapped on the bottom. Make sure to rotate the tray halfway through baking for even browning.

Cool and Enjoy: Once baked, remove the bagels from the oven and let them cool on a wire rack. Allow them to cool completely before slicing and enjoying your homemade whole-wheat bagels. Serve the chewy whole wheat bagels with your favorite spreads or fillings.

Notes and tips

• You can easily double this batch. You will find this option in the recipe box below. 
• Letting the dough rise in a warm spot in your kitchen will speed up the wait time for rising. 
• The size of your pot will determine how many bagels you can boil at a time. You can see in my pot I could easily boil 3 at one time. With a smaller pot, don't do more than 2. You don't want to overcrowd the pot.
• Cook time might vary a little from oven to oven, a good indicator is the color on the top of the bagels. You want them to be a deep golden brown. 
• Be sure to add your toppings of choice after you have brushed on the egg wash. If you don't do this, the toppings will not stick!
• If your dough feels a little sticky, you can always spray your hand with a little cooking spray or softened butter. 

How to achieve the perfect chewy texture in your whole wheat bagels

1. Use High-Gluten Flour: Opt for high-gluten bread flour when making your bagel dough. High-gluten flour has a higher protein content, which is essential for developing the gluten structure that gives bagels their chewy texture.
2. Knead the Dough Thoroughly: Kneading the dough is crucial for developing the gluten network that contributes to the chewiness of bagels. Knead the dough for at least 8-10 minutes until it becomes smooth and elastic.
3. Let the Dough Rest: After kneading, allow the dough to rest for a few minutes before shaping it. This rest period relaxes the gluten and makes the dough easier to work with.
4. Boil the Bagels: Boiling the bagels is a crucial step for achieving a chewy crust. Boil the bagels for about 30 seconds on each side.
5. Don't Skip the Rise: Ensure that the dough undergoes a proper rise. Let it rise until it has doubled in size during the first rise and again after shaping the bagels. Proper rising allows the yeast to develop flavor and texture.
6. Shape Carefully: Shape the bagels evenly and make sure they have a hole in the center. This uniformity helps them cook evenly and maintain their chewy texture.
7. Egg Wash: Brushing the bagels with an egg wash before baking not only adds shine but also contributes to a chewy crust. The protein in the egg helps create a desirable texture.
8. Bake at High Temperature: Preheat your oven to a high temperature, typically around 425°F (220°C) or even higher. A hot oven is essential for setting the crust quickly and achieving the desired chewiness.

Best ways to prevent dense whole wheat bagels

Combine Whole Wheat and Bread Flour: To improve the texture of your whole wheat bagels and achieve the chewy whole wheat bagels you are looking for, consider using a combination of whole wheat flour and bread flour. Bread flour has a higher protein content, which aids in gluten development, resulting in a lighter bagel texture.

Knead Thoroughly: Ensure you knead the dough thoroughly for about 8-10 minutes. Proper kneading helps develop the gluten structure, making the bagels less dense.

Boil in Alkaline Water: When boiling your bagels before baking, use water with added baking soda or barley malt syrup. This alkaline bath not only contributes to a chewy crust but also helps offset denseness in whole wheat bagels.

Proper Baking Time and Temperature: Bake your bagels at a high temperature, typically around 425°F (220°C). This high heat is essential for setting the crust quickly and achieving the desired texture.

Cool Properly: After baking, transfer the bagels to a wire rack for cooling. Cooling them on a wire rack prevents moisture from getting trapped underneath, which can lead to denseness in the bagels.

Topping ideas for homemade bagels

1. Everything Bagel Seasoning
2. Sesame Seeds
3. Poppy Seeds- my favorite topping toasted and spread with cream cheese!
4. Onion Flakes or Minced Onion
5. Garlic Flakes or Minced Garlic
6. Cinnamon Sugar
7. Cheddar Cheese
8. Parmesan Cheese
9. Sunflower Seeds
10. Pumpkin Seeds (Pepitas)
11. Flax Seeds
12. Sea Salt Flakes
13. Honey Glaze

Variations and flavor additions for whole wheat bagels

1. Cinnamon Raisin: Add ground cinnamon and raisins to the dough for one of my hubby's favorite bagel flavors- cinnamon raisin bagels.
2. Blueberry: Mix dried blueberries into the dough to add a bit of sweetness.
3. Sun-Dried Tomato and Basil: Incorporate finely chopped sun-dried tomatoes and dried basil for a savory and Mediterranean-inspired flavor.
4. Cheddar and Jalapeño: Combine shredded cheddar cheese and finely diced jalapeño peppers in the dough for a spicy and cheesy kick.
5. Everything Spice Blend: Add an "everything" spice blend directly into the dough to create an all-in-one savory bagel with poppy seeds, sesame seeds, garlic, and onion.
6. Garlic and Herb: Use minced fresh garlic and a mix of fresh herbs like parsley, thyme, and chives to create a flavorful savory bagel.
7. Rosemary and Olive: Include finely chopped black or green olives and dried rosemary for another Mediterranean-style bagel.
8. Chocolate Chip: Mix in semi-sweet chocolate chips for a sweet, indulgent bagel that's perfect for breakfast or dessert.
9. Pumpkin Spice: Incorporate pumpkin puree and a blend of pumpkin pie spices (cinnamon, nutmeg, cloves, and ginger) for a  fall-inspired bagel.

Can these bagels be made without a stand mixer?

Yes, homemade bagels can definitely be made without a stand mixer. While a stand mixer can be convenient for kneading the dough, you can achieve great results by kneading the dough by hand.

Follow the same steps as lined out above, except kneading it by hand instead of with the machine! 

Whole wheat bakes

Let me share a few of my favorite whole wheat bakes that use whole wheat white flour.

• Apple blueberry crumble
• Whole wheat dinner rolls
• Parmesan bread bites
• Whole wheat oatmeal bread

• Breakfast
• Baked
• White Whole Wheat Flour