Whole Wheat Bagels Recipe

Whole wheat flour: Provides the base for the dough, giving the bagels a hearty and nutritious flavor.

Warm water: Activates the yeast and helps to form the dough.

Honey: Adds a touch of sweetness and helps to feed the yeast.

Active dry yeast: Essential for the dough to rise and become fluffy.

Salt: Enhances the flavor of the bagels and helps to control the fermentation process.

When shaping the bagels, ensure that the hole in the center is large enough. During the boiling and baking process, the dough will expand, and a small hole may close up, resulting in a less traditional bagel shape. Aim for a hole about 1.5 inches in diameter to maintain the classic look.

• whole wheat flour - Substitute with spelt flour: Spelt flour has a similar nutritional profile and provides a nutty flavor that complements bagels well.

• whole wheat flour - Substitute with all-purpose flour: While it won't be as nutritious, all-purpose flour can be used for a lighter texture.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the bagels.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and adds a unique flavor.

• honey - Substitute with agave nectar: Agave nectar is another sweetener that can be used, offering a mild flavor.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and doesn't need to be dissolved in water first.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor profile.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be used for a similar salty flavor.

• Allow the bagels to cool completely on a wire rack after baking. This prevents condensation and sogginess.

• For short-term storage, place the bagels in a paper bag or wrap them in a clean kitchen towel. This helps maintain their crusty exterior while keeping the inside soft.

• If you plan to consume the bagels within 2-3 days, store them in an airtight container or a resealable plastic bag at room temperature. Add a slice of apple or a piece of celery to the container to help retain moisture.

• For longer storage, slice the bagels in half before freezing. This makes it easier to toast them directly from the freezer.

• Wrap each bagel half individually in plastic wrap or aluminum foil. This prevents freezer burn and keeps them fresh.

• Place the wrapped bagels in a resealable freezer bag, removing as much air as possible before sealing. Label the bag with the date to keep track of freshness.

• Store the bagels in the freezer for up to 3 months. For best results, consume within this time frame.

• To reheat, remove the desired number of bagel halves from the freezer. Let them thaw at room temperature for about 15-20 minutes.

• For a quick option, toast the frozen bagel halves directly in a toaster or toaster oven until they are crispy and warmed through.

• If you prefer a softer texture, wrap the thawed bagels in a damp paper towel and microwave for 10-15 seconds. This will help restore some of their original moisture.

• Enjoy your whole wheat bagels with your favorite toppings, such as cream cheese, avocado, smoked salmon, or a drizzle of honey.

• Oven Method: Preheat your oven to 350°F (175°C). Slice the bagels in half and place them on a baking sheet. Bake for about 10 minutes or until they are warmed through and slightly crispy on the edges. This method helps retain the crust's texture while warming the interior.

• Toaster Method: Slice the bagels in half and pop them into your toaster. Toast on a medium setting until they are golden brown and heated through. This is a quick and easy method that gives you a nice, crispy bagel.

• Microwave Method: Place the bagels on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on high for about 20-30 seconds. This method is fast but may result in a softer bagel.

• Stovetop Method: Heat a non-stick skillet over medium heat. Slice the bagels in half and place them cut-side down in the skillet. Cook for 2-3 minutes until they are warmed through and slightly toasted. This method gives a nice, even heat.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Slice the bagels in half and place them in the air fryer basket. Heat for 3-4 minutes or until they are warmed through and slightly crispy. This method is quick and gives a great texture.

• Steam Method: Bring a pot of water to a simmer and place a steaming basket over it. Place the bagels in the basket, cover, and steam for about 2-3 minutes. This method keeps the bagels moist and soft.

• Large mixing bowl: Used to combine the warm water, honey, yeast, whole wheat flour, and salt to form the dough.

• Measuring cups: Essential for accurately measuring the whole wheat flour and warm water.

• Measuring spoons: Needed to measure out the honey, active dry yeast, and salt.

• Wooden spoon: Useful for mixing the ingredients together until a dough forms.

• Floured surface: A surface dusted with flour to knead the dough on, preventing it from sticking.

• Greased bowl: A bowl coated with a thin layer of oil to place the dough in for rising.

• Clean kitchen towel: Used to cover the dough while it rises.

• Large pot: Needed to boil water for boiling the bagels.

• Slotted spoon: Handy for removing the boiled bagels from the water.

• Baking sheet: Used to place the boiled bagels on for baking.

• Oven: Preheated to 425°F (220°C) for baking the bagels.

• Cooling rack: To cool the bagels after baking.

Prepare ingredients ahead: Measure and set out all ingredients before starting to streamline the process.

Use a stand mixer: Knead the dough using a stand mixer with a dough hook to save time and effort.

Quick rise method: Place the dough in a warm oven (around 100°F) to speed up the rising process.

Shape efficiently: Shape all bagels at once before boiling to maintain a smooth workflow.

Boil in batches: Boil multiple bagels at a time to reduce overall cooking time.