If you’ve never made bagels before, I hope this post gives you the confidence you need to give them a go. If I can do it, so can you!
Have you ever made your own bagels? If so, kudos to you!
Seriously. I’m impressed. The thought of making homemade bagels never even crossed my mind until recently…as in a month ago.
I thought the way bagels got their hard, glossy shell was from a really intensive process that normal human beings couldn’t replicate. How wrong was I?!
Bagels are not hard to make at all! Anyone can make them and you’ll love being able to enjoy fresh, homemade bagels made from your own hands. Every time I sliced open one of these bagels that I made I couldn’t help but say, “I made these!” Brett eventually just ignored me.
If you’ve never made bagels before, I hope this post gives you the confidence you need to give them a go. If I can do it, you can do it. Feel free to be creative with this recipe too! Try adding in some grated garlic and onion. Or instead of sprinkling them with sesame seeds, poppy seeds and salt (like I did), top them off with a mixture of cinnamon and sugar for a sweet bagel. Get creative and then tell me how they turn out!
How To Make Homemade Whole Wheat Bagels
Follow the steps below to make your own Homemade Whole Wheat Bagels:
Homemade Whole Wheat Bagels!
If you've never made bagels before, I hope this post gives you the confidence you need to give them a go. If I can do it, you can do it!
Ingredients
- 1 1/2 cups warm water*
- 2 1/4 teaspoons active dry yeast
- 4 cups whole wheat flour
- 2 tablespoons pure maple syrup
- 2 teaspoons salt
- 4 teaspoons sugar
- Optional: sesame seeds, poppy seeds or sea salt for topping
Instructions
- Place the warm water and yeast in a bowl and allow the yeast to dissolve completely. Set aside.
- Combine the flour, syrup, salt and sugar in the bowl of a stand mixer fitted with the dough hook attachment. Pour in the yeast mixture, making sure all of the yeast gets into the mixing bowl.
- Mix on low until there isn't much loose flour left and a dough looks shredded (about 2 minutes).
- Increase the speed to medium and continue mixing until you get a smooth, stiff, elastic dough (about 8-9 minutes). If the dough starts separating into 2 sections or gets stuck on the hook, stop the machine and push the dough down to the bottom of the bowl.
Form the dough into a ball and place it in a large bowl coated with oil. Turn the dough in the bowl so that it gets coated with oil. Cover the bowl with a damp towel and set it in a warm place for it to rise. This will take about 20 minutes. You'll know it's ready when it gets slightly larger and the dough slowly springs back when you press it with your finger. It won't double in size! - Preheat your oven to 425 degrees and place a rack in the middle. Fill up a large saucepan with water and bring it to a boil. Once it boils, reduce the heat to medium low so that the water is at a simmer. Cover the pot with a lid until your ready to boil the bagels.
- Get out 3 baking sheets. Line 2 with parchment paper or a silicone baking mat for baking the bagels and place a wire cooling rack over top of the third. This rack will allow the bagels to drip off excess water after they have been boiled.
- Turn the dough onto a dry surface and divide it evenly into 12 equal pieces. Keep the dough your not working with covered with a damp towel so that it doesn't get too dry.
Roll each piece of dough into a 9 inch log. Then wet the ends with a little water and overlap the ends by about 1 inch and press to join. Make sure the dough is securely joined together before placing the bagel on a plate or baking sheet. Cover the finished bagels with another damp towel and repeat the process with the remaining pieces of dough until you have 12 bagels. - Once you have finished forming all of your bagels you are going to boil them 3-4 at a time. Do this by placing 3-4 bagels into the simmering water and let them cook on each side for about 30 seconds. They will sink to the bottom of the pot at first and slowly begin to rise over the course of the minute. Don't forget to flip them over after 30 seconds! Remove the bagels with a fine-mesh strainer. Place the boiled bagels onto the wire drying rack and press your desire topping onto the top of the bagels while they are still wet. Continue this process until all of the bagels have been boiled and garnished with optional toppings.
- Place the bagels onto the parchment lined baking sheets about 1 inch apart and bake for 15 minutes. Then rotate the pans and continue baking the bagels until they are golden brown on top, about 10 more minutes.
- Remove the bagels from the oven and let them cool on a rack for at least 20 minutes so that the inside can finish cooking.
- Store in a zip-lock bag for about a week or slice and freeze!*
Notes
*You don't want your water to be too hot to touch or else it will kill the yeast.
*To warm up the frozen bagels, simply place them into a toaster straight out of the freezer.
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Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 167Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 404mgCarbohydrates 33gNet Carbohydrates 0gFiber 5gSugar 4gSugar Alcohols 0gProtein 6g
Nutrition information is a rough estimate provided by Nutrionix and should be used for informational purposes only.
Nada says
Hello , may I know how many grams in one cup of flour used in this recipe?
Thank you
Faith VanderMolen says
Hi Nada! Unfortunately I’m not sure. When I google “Whole wheat flour cups to grams” it looks like there is about 120 grams per cup of whole wheat flour so you could start with that!
Jodie says
I made one hundred percent whole-wheat bagels several years ago and never made them again. I just dug out my recipe and I think I figured out why! I have one of the most complicated ways of making them, lol. With a soaker. A biga. Loads of waiting time. No wonder I never made them again! I’m excited to try your recipe because it’s a lot easier 🙂 🙂
Faith VanderMolen says
I hope you were able to give this recipe a try Jodie! Please let me know how they turn out 🙂
Anon says
Can you use instant yeast?
Faith VanderMolen says
Hi Anon! I actually haven’t tried that so can’t say for sure. If you give it a try, please let us all know how it turns out!
Cheryl says
I used instant yeast and they turned out great
Faith VanderMolen says
So great to hear that Cheryl! Thanks for your comment. Enjoy the bagels!
Lorraine says
Our first ever go at making bagels and very happy! Wanted a wholemeal, vegan recipe and glad we opted for this recipe. Tweaks we made: followed recipe, though only did 1tbsp of agave (rather than 2) and didn’t use blender, but made like bread instead by kneading ourselves. My bagel-loving son is super happy, and will definitely be making these again!
Faith VanderMolen says
That’s so great to hear Lorraine! I’m glad the tweaks worked out for you and that you’ve been enjoying the final product. Thanks so much for sharing!
GG says
Hi! Super excited to try this recipe. However, I do not have a stand mixer. How long would I need to knead the dough if I’m doing it with my hands?
Faith VanderMolen says
Hi! I’d say you should knead the dough for about 8-9 minutes just like if using a stand mixer. Potentially longer since a mixer is probably stronger than hand kneading. Hope they work out for you!
Atara says
GREAT recipe made it twice this past week my boyfriend LOVED them. I made them with spelt flour and 3 tablespoons of honey (instead of the sugar and maple syrup) and they came out delicious
Faith VanderMolen says
That’s so great to hear! Sounds like your week was full of amazing, homemade bagels! Thanks so much for commenting!
Lee says
These were delicious! Great texture and flavour, will definitely be making them again! I added the maple syrup to the water and yeast mixture to get a bit of extra bloom and they turned out beautifully. It was my first time making bagels, and I was a bit intimidated by the boiling before baking, but these came together really easily and the directions were really simple and easy to follow. Next time I’m going to experiment with some other flours, wish me luck! thanks for posting!
Faith VanderMolen says
So glad you enjoyed these Lee! Thanks so much for sharing your experience! Enjoy the final result!
Lisa says
I LOVE This recipe. I have used your recipe to make the whole wheat bagels which were great and I made them with Spelt flour tonight which were Awesome!! Great Recipe and I love how quick it is. Thanks for sharing!
Faith VanderMolen says
I’m so happy to hear you’re enjoying this recipe Lisa! Thanks so much for commenting!
Amanda Admiraal says
My first time making bagels…I had them in the oven for 15 min and they turned black ?
Faith VanderMolen says
So sorry to hear that Amanda!
Anne says
Hello, just wondering – I realize yeast needs sugar to help with the rise, but would the maple syrup alone be sufficient for this? Is the 4tsp of sugar really necessary?
Thank you!
Faith VanderMolen says
Hi Anne! Thanks for your comment. I believe that the maple syrup would be enough, but I haven’t tried it personally for myself. If you try it out, please keep us posted!
L says
I tried it with just the maple syrup — it worked fine, though I’ve only tried it that way so I’m not sure how the final product differs!
Faith VanderMolen says
Great to know! Thanks so much for sharing!
Barbara says
Did you use the 4tsp of sugar or the maple syrup with the yeast?
Faith VanderMolen says
In this recipe I did just the water and the yeast and add both kinds of sweetener later. This is a super old recipe though and as I read back through it, I’d do a lot of things differently now that I’m a more seasoned baker/cook! I’d now probably add the maple syrup to the water and yeast mixture. This is one post/recipe I hope to retest and update soon!
Kristen Chen says
I second that idea! =) Would love do see your updated thoughts all together.
Carol says
Thank you! This recipe is very easy to follow. And fun, too! Oh let’s not forget about how delicious these bagels are. Yum yum
Faith VanderMolen says
So glad to hear that Carol! I’m excited to make a batch this week! It’s been too long and you reminded me how much I love them:)
Shayla hope says
So shocked, an so yummy!???? Thank you lot’s!
Faith says
So glad they worked out for you! Thanks for sharing Shayla!
Shayla hope says
No problem I am so glad I found your recipe I can’t seem to keep them around for a day!???????????? the whole family loves them, absolute perfect go to recipe!
Faith says
Such great news!
Meyer says
Great bagel. Rather than making strips to shape the bagel , I made then into balls and then simply molded them to have a hole in the center. As a non vegan I brushed egg yolk over both sides. I turned them over half way through the baking process.They browned beautifully. Thanks for a simple and effective recipe
Faith says
That’s definitely an easier way to make the bagel shape! I do that now, but obviously didn’t know that trick when I wrote this post. Thanks for sharing! I’m so glad you enjoyed them!
Ashley Johnson says
I am sooo glad I found this recipe! They turned out perfect! I tried adding a little dark Rye flour so did 1/2 c. Rye, 1/2 c. whole wheat pastry flour to make up for the denseness of the rye, and 3 c. whole wheat. Tastes like I’m at a famous bagel shop 🙂
Faith says
Yay! I’m so glad to hear that Ashley! And the addition of Rye flour sounds amazing. Thanks for letting me know!
Kathleen says
I just finished this using my bread machine. I took the dough out before the baking started. It mixed and rose perfectly. I just shaped them into bagels, let them rest for just a few minutes before boiling then baked and .. Perfection. Thank you for a fool- proof recipe!
Faith says
I’m so glad this recipe worked out for you Kathleen, and that you were able to use your bread maker! Thanks so much for sharing!
Tim says
Looking forward to trying this out. With very little experience, this may be a foolish question but if I were to add blueberries or chocolate chips, where in the process would that happen?
Faith says
Hi Tim! I hope the bagels work out for you. If you’re adding in blueberries or chocolate chips, I would add them in between steps 3 and 4 and have them knead into the dough. Enjoy!
Maria says
I added a bit of cinnamon sugar and about 1/2 cup of raisins to the last few minutes of kneading and they turned out super delicious! My family members and I raved about them. Thanks for the delicious recipe. Will be making again.
Faith says
Ah brilliant idea Maria! Cinnamon raisin bagels are my favorite! So glad your family enjoyed them as well. Thanks for sharing!
Cc says
Is a bread mixer required? I’d like to try the recipe but i do not own one.
Faith says
You should be able to make them without a mixer. You can use this recipe for reference! http://www.sophisticatedgourmet.com/2009/10/new-york-style-bagel-recipe/
Anonymous says
Amazing recipe. I have very little cooking/baking experience so the simplicity of this recipe is also a bonus. The bagels tasted amazing although they are a bit small so I would divide the dough into 8-10 rather than twelve. Will definitely be using this recipe again
Faith says
I’m so glad this recipe worked out for you! You can definitely make them bigger too. I hope the bigger ones work out for you. Thanks so much for sharing your experience!
Annie says
Just made these here in Johannesburg, South Africa. We don’t have bagel shops here, and I miss getting them back home in North Carolina. They turned out great! I like that they’re smaller than store bought bagels; they make great snacking or pre-workout size! I added a bit of baking soda to the boiling water for that pretzel flavor, it helps with the chewiness as well. Thanks!
Faith says
That’s awesome Annie! I really want to make these again soon. So glad they worked for you and thanks for sharing about the baking soda!
Cheyenne says
I was sceptical of this recipe because they don’t have any white flour and only rise for 20 minutes but I tried it anyway because your pictures look so good. I made half plain and half dried blueberry and cinnamon. They turned out pretty well and I’m satisfied with my first try at bagels! Next time I might sub in some white bread flour because they were a touch dense for my taste though.
Faith says
Glad you tried them out and that they worked out for you Cheyenne! Yeah, I bet those changes would make them a lot lighter. Thanks for sharing and I hope your next batch is even better!
Erin says
These look amazing! I’m from upstate New York and am now living in Texas and have had such a hard time finding bagels that compare to my beloved Brueggers bagels. I’m definitely going to give these a try! And thanks for the step by step photos in your recipes, I love that!
Faith says
Thanks Erin! I lived in NYC for a year and my husband lived in Texas for 3 years so we have some connections:) I hope these work out for you! Thanks for saying hi:)
suzanne says
I love homemade bagels…have been making them for awhile but always like to try a new recipe – esp as it is hard to find vegan recipes for them. Thanks for the inspiration !
Faith says
That’s amazing you’ve been making bagels at home for a while now! Impressive! I’m glad you found my recipe. Let me know if you try it and what you think!
Leigha @ The Yooper Girl says
These look great! A few weeks ago I made homemade bagels for the first time – can’t believe I waited so long! I made banana wheat bagels. They were SO good topped with sunbutter!
Faith says
Thanks Leigha! Wow. Banana wheat bagels?!? I hope you post the recipe:)