Everything Bagel

Every bit of work is worth the effort for these delicious, whole wheat everything bagels.

I take great pleasure in making things from scratch that most people buy at the grocery store. Tortillas, graham crackers, chicken broth, hummus, crackers, and many other things that I haven't posted.

I used a recipe from Baking Perfection, and the old post did a great job of explaining exactly how to make a bagel. Since it's no longer around, here's my best effort at describing how to make your own bagels at home.

Honestly, when the bagels came out of the oven, I giggled with excitement. My bagels look just like real bagels!

That sounds so silly, but they are just like a bagel you'd buy from a bakery. And that, my friends, makes me very happy.

Please know that you do need to make these a day in advance because you need them to rest in the refrigerator overnight, but it's kind of nice because it breaks up your work time. Total hands-on time is about 45 minutes to an hour, but these are worth every single second of work!

A little note: if you don't want to make them "everything" just use whatever toppings you'd like. And trust me on using only 2 tablespoon salt for the topping. I used more and it was way too salty

Everything Bagels

Every bit of work is worth the effort for these delicious, {almost} whole wheat everything bagels

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Print Rate

Prep Time: 1 hour hour

Cook Time: 12 minutes minutes

Total Time: 1 hour hour 12 minutes minutes

Servings: 8 bagels

Author: Meme

Ingredients

for the Sponge:

• ▢ ½ teaspoon yeast divided
• ▢ 1 ½ cups whole wheat pastry flour
• ▢ ½ cup bread flour ½ cup + 2 TBSP
• ▢ 1 ¼ cup room temperature water about 72°F

for the Dough:

• ▢ ¼ teaspoon yeast
• ▢ 1 ⅓ cup whole wheat pastry flour
• ▢ ½ teaspoon salt
• ▢ 1 teaspoon honey or sugar

for boiling water:

• ▢ 5 cups water
• ▢ 2 teaspoon baking soda

for the topping:

• ▢ 3 tablespoon dried onion flakes
• ▢ 3 tablespoon garlic powder
• ▢ 3 tablespoon poppy seeds
• ▢ 3 tablespoon white sesame seeds
• ▢ 2 tablespoon kosher salt or sea salt

Instructions

• Stir together the ingredients for the sponge in the bowl of a stand mixer. Let sit for 2-3 hours until it's bubbly.
• When the sponge is ready, add all the dough ingredients. Mix on low using a dough hook {or regular beater} for about 6 to 10 minutes or until the dough is very stiff. {Add more dough if necessary}
• Shape the dough into 8 {3 oz.} balls of dough. Cover lightly with a towel and set aside for 15 minutes to rest.
• Roll each ball of dough into 6-8 inch ropes. Wrap the dough ropes around your hand and overlap the ends. Press & twist the ends a little to get them to stay together. Repeat with remaining balls of dough. Place on a parchment lined or silicone lined baking sheet.
• Cover bagels and refrigerate overnight.
• When you're ready to bake, preheat the oven to 450°F.
• Bring water to a boil in a large pot and add baking soda.
• In a small bowl, stir together all the topping ingredients. Set aside.
• When the water is boiling, carefully drop in 2-3 bagels and boil for 1 minute per side.
• Take a bagel out, put on parchment lined baking sheet, and immediately sprinkle with topping mixture.
• Repeat with remaining bagels.
• Transfer boiled bagels to oven and bake for 5 minutes in 450°F oven. Rotate pan & decrease oven temperature to 425°F, and bake another 7-10 minutes until bagels are golden brown. Let sit for about 10-15 minutes before serving.

Notes

*The bagels are best eaten the day they are made but can be refrigerated, tightly covered, for up to 3 days or frozen up to 2 months.

Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

Meme

Nutrition Facts