By Martha Rose Shulman
- Total Time
- 4 to 4½ hours (About 1 hour active working)
- Rating
- 4(259)
- Notes
- Read community notes
When I order a whole wheat bagel in a coffee shop what I get is a white bagel with a little bit of whole wheat flour thrown in. These bagels are different; they are truly whole grain. I’ve been enthralled lately with Peter Reinhart’s new cookbook, Bread Revolution. Reinhart, a baking teacher and cookbook author whom I have long admired, has discovered the magic of sprouted whole grain flours, which he uses in the recipes in this book (you can get sprouted whole wheat flour in whole foods stores and from several online sources). He also illuminates many of the mysteries of baking with whole grain flours in general. The recipes that I have tried work with regular whole wheat flour as well; I have Community Grains whole wheat flour on hand but did not have sprouted whole wheat flour when I was developing this week’s Recipes for Health, so that is what I used. One of the important things I learned – relearned really – from Peter is that when you make dough with whole wheat flour, which absorbs liquid more readily than white flour, it is important to give the dough a little time to absorb the water so that it will be workable. So there is a rest after you add the liquid to the flour; you’ll think the dough is going to be way too wet, then it miraculously firms up, in very little time. Reinhart has two methods for bagels in his cookbook; one requires an overnight rest in the refrigerator after shaping (that is the method I have used in the past), the other, made with sprouted wheat flour, can be boiled and baked after rising and shaping. If you use sprouted whole wheat flour Reinhart says the overnight rise isn’t required because the sprouted wheat allows the bagels to develop optimum flavor in a shorter time. I couldn’t discern much of a difference between the flavor of my overnight regular whole wheat bagels and those I made with the shorter rise; and the ones I made with the shorter rise were prettier. Barley malt is the traditional sweetener used in bagel dough and in the water bath, but either honey or agave syrup can be substituted.
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Ingredients
Yield:8 bagels
- 510grams / about 4¼ cups sprouted whole wheat flour or whole wheat flour
- 1¼teaspoons fine sea salt
- 1¼teaspoons instant yeast
- 1⅔cups plus 1½ teaspoons / 408 milliliters lukewarm water
- 1tablespoon barley malt, agave syrup, or honey
- 2tablespoons baking soda, malt syrup or honey for boiling water bath
- Cornmeal or semolina flour for baking sheets
- 2 to 4tablespoons topping of your choice: sesame seeds, poppy seeds, caraway seeds, nigella seeds, onion flakes
Ingredient Substitution Guide
Preparation
Step
1
In the bowl of a stand mixer fitted with the paddle or in a large bowl combine flour, salt and yeast. Stir together or mix at low speed for about 30 seconds. In a small bowl or measuring cup combine lukewarm water and 1 tablespoon barley malt, honey or agave syrup and whisk together.
Step
2
Add liquid mixture to flour mixture and mix on low speed or stir for 1 minute. Mixture will be shaggy and sticky. Remove paddle and let dough stand, uncovered, for 5 minutes. Switch to dough hook or turn dough onto lightly oiled work surface and mix on low speed or knead for 2 minutes, until smooth and slightly tacky. Add more flour if necessary (a few tablespoons) if dough is very sticky or wet, and mix or knead for another minute. Finished dough should be firm but supple and smooth to the touch. If it is tacky wait 5 minutes, then add a little more flour as necessary and beat or knead until incorporated.
Step
3
Shape dough into a ball. Clean and oil bowl. Place dough in bowl rounded side down first (to oil the dough), then rounded side up. Cover bowl tightly with plastic and allow dough to proof at room temperature for 1½ to 2 hours, until it has swelled and increased in size by about 1½ times.
Step
4
Line 2 baking sheets with parchment and lightly oil parchment. Turn out the dough and divide into 8 equal pieces. Shape each piece into a ball by placing on an unfloured work surface under a cupped hand and rolling it around and around. Lightly oil work surface if dough sticks. To shape bagels, using both hands roll each ball into an 8-inch long rope, tapering from the middle of the dough to the ends. Moisten the last inch of each end, place one end on the palm of your hand and wrap the rope around your hand, bringing the other end between your thumb and forefinger. Overlap the ends by about 2 inches and stick the ends together. Press onto the work surface and roll back and forth to seal, then lay the ring down and even out the thickness with your fingers. The hole should be about 2 inches in diameter. Place on the prepared baking sheets. (Another way to shape the bagels is to press your thumbs through the center of the balls, then gradually pull apart and shape the bagel with your hands by rotating the dough around your thumbs, until the hole is 2 inches in diameter; I find that, although this method is a bit quicker, the bagels tend to close up, so I prefer the rope method). Place on prepared baking sheet(s), at least 1 inch apart. Lightly oil tops and cover loosely with plastic wrap.
Step
5
Allow bagels to proof for 30 to 60 minutes, until just beginning to swell and rise. Meanwhile, heat oven to 425 degrees with a rack positioned in the middle.
Step
6
Carefully remove parchment paper with bagels from baking sheet and replace parchment with clean sheets. Lightly oil parchment and sprinkle with cornmeal or semolina (if you have lots of baking sheets, just line two more baking sheets). To see if bagels are ready, drop one into a bowl of water. It should float to the surface within 15 seconds. If it does not, wait 20 minutes and do another float test.
Step
7
Bring 4 to 6 inches water to a boil in a large saucepan and add baking soda, malt syrup or honey. Adjust heat so water is at a gentle boil. Two at a time, drop bagels into water. After 30 seconds flip over and simmer for another 30 seconds. Using a slotted spoon or a skimmer, remove from water and place on prepared baking sheet, rounded side up. Sprinkle topping over bagel right away. Place in oven and bake 12 minutes. Rotate baking sheet and bake another 8 to 12 minutes, until golden brown. If bottoms are getting too brown slide a second baking pan underneath the first one for insulation after first 12 minutes. Remove from heat and allow to cool.
- For accuracy I recommend weighing the flour.
- Bagels will keep for a few days. Wrap in a towel or keep in a paper bag. They freeze well.
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Cooking Notes
Duneswoman
My bagels kept coming out flat (unlike with Reinhart's other bagel recipes which always looked perfect), which I assumed meant I was over proofing. I changed proof times to no avail. Then I halved the yeast (too much yeast can cause overproofing) and let the dough rest in the refrigerator overnight and I had perfect bagels!
ez
With freshly milled grain one is getting all the fiber by including all the bran resulting in a lower glycemic index than store bought "whole wheat flour" which may have some of the bran removed. A lower glycemic index is especially important to diabetics. If one doesn't have a grain mill they might try adding wheat bran or other bran to the store bought WW flour
Anne K
I found that a little longer in the boiling bath helped bagels to rise a little better.
I have done a lot of whole wheat baking, and love the suggestion to rest the dough between additions. It really seems to help!
Talina
A couple of things:1. Allowing the dough to rest adequately after combining the dry & wet ingredients was key for us because it takes slightly longer for whole wheat flour to absorb the liquid. The first time I probably added too much flour afterward because I didn't let the dough rest quite long enough.2. If you add topping, do so IMMEDIATELY after boiling - it will stick better. We made our own "everything" seasoning and they came out great every time.
Madragnon
Added an egg wash before putting sesame seeds on and that made for a nice crust. Also used the baking soda plus a dash of honey in the water.
Delicious But Time-consuming
Boy, am I glad these taste SO good, but they average out to about 40 minutes per bagel for me. I never seem to cook a recipe as quickly as the authors prescribe. I could have saved time if I'd started boiling water when I turned the oven on, but it's still a process. Also, I added 2 tbsp baking soda to the boiling water -- as instructed -- and the water immediately boiled over the edge of the pot in a glorious, bubbly volcano. Next time, I'll add baking soda to the cold water.
Lou de Paris
Great recipe, I divide the dough into two balls before shaping the bagels, one plain for the everything bagel team, and the other kneaded with cinnamon and raisins for the raisin bagel team. Both delicious!
Paige :)
I made these with whole wheat flour and they turned out delicious! Would definitely recommend these! Will be making these again!
LJ
I used King Arthur Baking Company's white whole wheat flour and these came out perfect. I had to stop myself from adding too much additional flour, but I did add ~4 Tbsp additional flour just to give the dough some structure.
DJ
Had same problem as Duneswoman. Read on Breadtopia's website that some heirloom whole wheat's gluten degrades with long proofing times. I'm going to try overnight proofing in the fridge with full amount of yeast and then reduce yeast on subsequent bakes using freshly milled Turkey Red whole wheat flour. I've also add King Arthur's whole grain bread improver.I'll have to see if that is contributing to the flatter bagels.
NM
How did it go?
Anne Morris
first time making bagels - wanted healthy option - used stone ground whole wheat flour - followed instructions exactly - very pleased with results
dianestable
I bake a lot of soft pretzels but this was my first go at bagels, and it was a total fail. This dough is much too high hydration and just didn’t hav enough structure. My bagels were flat as pancakes.
Mer
10/4/2020: regular whole wheat flour, ~ 6 T more than called for - dough very soft, sticky, but ultimately fine to work with, great consistency in finished product - followed direx as written. Next time: divide dough into 10-12 bagels, consider whole wheat bread flour (?)
IVAN
For lye boil use 0.15% lye by water weight.
Madragnon
Added an egg wash before putting sesame seeds on and that made for a nice crust. Also used the baking soda plus a dash of honey in the water.
Duneswoman
My bagels kept coming out flat (unlike with Reinhart's other bagel recipes which always looked perfect), which I assumed meant I was over proofing. I changed proof times to no avail. Then I halved the yeast (too much yeast can cause overproofing) and let the dough rest in the refrigerator overnight and I had perfect bagels!
Judy
Trial #2 Substitutued 2 cups bread flour/followed directions by mixing dry ingredients first, then mixed liquids and added.
Paulie
Er... baking before boiling? You sure? And no bake time in the recipe.Anyways, I boiled as directed, then baked for about 25 minutes on 425, flipping toward the end. They came out rather edible. Don’t think I’d ever make something fully whole-wheat again though. There’s a reason they mix plain flour in there yaknow.
Danielle
Quite flat and I'm not sure why, but otherwise very good!Used shaping method from KAF. Recommend an edit to this recipe to add the weight of the water in grams because it doesn't really make sense not to.
Moe
What's the point of putting them on the tray to rise? Next time I'm going to use a cutting board dusted with corneal.
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