It's so easy to make Whole Wheat Bagels at home in your own kitchen, and they are completely oil-free. This was my first time making bagels, and I was surprised by how fun and simple it is!
I found that making these bagels is actually fun. There are quite a few steps, but nothing is difficult and the results are excitingly delicious. So, don't be intimidated by the long instructions. I've just tried to be very thorough to make the process as seamless as possible.
Begin by pouring the lukewarm water into a bowl. Stir in the yeast and maple syrup. Cover the bowl and allow it to sit for about 10-minutes.
While the yeast is activating, go ahead and whisk together the flour and salt in a larger bowl. I decided to sift my flour just to make sure it was nice and light, but sifting isn’t required.
When the yeast has finished doing its thing, pour it into the bowl with the flour and salt and stir. The batter will become quite thick and sticky so, at some point, you need to put away the spoon and use your hands.
Sprinkle a little flour over a countertop or large cutting board to prevent sticking and then pour the batter onto it and begin kneading the dough. Dusting your hands with flour will help too.
Take about 8-10 minutes to thoroughly knead the dough until it is smooth and elastic. If you’ve never kneaded dough before, I’ve included a video demonstration from NicHomecooking that should be very helpful.
Once the dough is ready, form it into a large ball and place it in a bowl and cover with a lid. I found that covering it with clingwrap does a good job too.
At this point, it will need about 1 to 1-1/2 hours to rise. The room temperature will determine the amount of time required. The warmer the better, and the dough will double in size. When I was making these, it was a bit cool in my house, so I took the covered bowl outside on my porch where the sunshine was hitting. That seemed to really speed up the process.
On a counter or flat surface, punch out the dough and cut it into 6-8 pieces. Six pieces will make larger bagels and eight will make smaller versions.
Roll each piece into a ball and slightly flatten them on the top with your hand. Place them on a floured surface to rest for about 10 minutes. You’ll want to cover them with a dishtowel.
After the 10-minutes is up, make a hole in the center of each ball with the tip of your index finger, and with your other index finger pierce the bottom. Rotate the ball around with your fingers until the center hole is gently stretched out to about 1.5 inches.
Place the bagels back onto the flat surface and flatten the tops a little with your fingers. Then, allow them to rest under a dish towel for around 30-minutes.
When there are about 15 minutes of resting time left, go ahead and fill a large pot with water and 1.5 teaspoons of baking soda. You want it to come to a simmer, but not a boil.
Now is also a good time to set your oven to 425°F to preheat.
Use a spatula to lift each bagel from the floured surface and place it into the simmering water. Place as many bagels into the water as your pot will allow. Cook for about 1-minute and then use a slotted spoon to flip each one. Cook the other side for another minute.
After each bagel has finished cooking, remove them from the pot with a slotted spoon and place them on a baking sheet lined with parchment paper to prevent sticking.
Use a brush to coat them with a little plant milk that is at room temperature. I like almond milk, but any plant milk will work just fine. Sprinkle with your seasonings of choice. I really like Trader Joe’s Everything But the Bagel Seasoning. I've listed more seasoning ideas in the text above.
Bake for approximately 15 minutes until golden brown on the top. Remove from the oven and allow them to cool.
Video
Notes
Bagel toppingsBagels can be topped and served with just about anything you can think of. Below are some of my favorite suggestions.