Don’t let the title intimidate you. They aren’t fully whole grain. I’ve only added a cup of whole grain flour in here. I am attempting to add more whole grains to my recipes. I want to have more nutritious food for the family. The texture of whole grain is not something I’m used to. So if there’s too much of it, I don’t enjoy the food’s texture. But I’m happy to incorporate some to feel a little “healthier”. I will say, you can just use all-purpose flour as well, and you should get the same finished result.

I’m proud to say that these are the softest bagels I’ve made thus far. This recipe creates great, soft bagels. That have the bagel texture, but aren’t dense like a brick.

I understand sourdough is overcomplicated. But I try to keep it as simple as possible. I don’t know about you, but I don’t have time to stand around mixing and remixing things 5 times a day.

Things that will make your life easier for this recipe:

• A mixer with a dough hook
• Prepackaged “everything but the bagel” seasoning
• Patience

The secret to getting the perfect bagel shape:

Whole Grain Sourdough Bagels

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Cook Time 22 minutes mins

Rising Time 1 day d 8 hours hrs

Servings: 8 Bagels

Course: Baking, Breakfast

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 4 cups Flour All Purpose
• 1 cup Whole Grain Flour Optional (Can sub with all purpose)
• 2 tsp Honey
• 2 tsp Salt
• 1 3/4 cups Water
• 1 cup Shredded Chedder OPTIONAL
• 4 tsp Nothing But the Bagel Seasoning OPTIONAL

Water Bath

• 2 Pints Water
• 1 tbsp Baking Soda
• 1 tbsp Brown Sugar

Equipment

• 1 Mixer
• 1 Dough Hook
• 1 Baking Sheet
• 1 Parchment Paper

Method

 

1. Add all of the dough ingredients to your mixer.
2. Mix with dough hook on medium low for 6-8 minutes.
3. Cover for 4-8 houea on the counter.
4. Place in the fridge for 12-24 hours covered.
5. Remove the dough onto a lightly floured surface.
6. Cut the dough into 8 equal pieces.
7. Shape each piece into a ball. Pull from the sides of your "top" side into the middle of your "back" side of each piece. This will create a smooth top surface. Slightly flatten the ball into a little bit of a disk shape.
8. Poke a hole through the middle of each "disk" and slightly stretch the hole by using to a finger on each hand to spin the dough into a circle.
9. Place each piece on a parchment paper covered baking sheet. Then cover with plastic wrap to sit for 2-3 hours on the counter.
10. Preheat your oven to 400 degrees fahrenheit.
11. Get your pints of water to a boil. Then add your sugar and baking soda to the water and mix to help dissolve.
12. Place each bagel in the pot one to two at a time while holding them up with a wooden spoon. Allow each side of the bagel to be in the boiling water for 30 seconds.
13. Once you remove each bagel, dip it into your desired topings. Then immediately place onto the parchement paper covered baking sheet.
14. Bake for 20-22 minutes.
15. Place on cooling rack, and enjoy!

Notes

• I use plastic wrap to cover the mixing bowl with the dough in it.