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Whole Grain Bagels

Submitted by: suzanne-mcminn on April 6, 2011
1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5
Whole Grain Bagels

Have fun with bagels! Add herbs, raisins, blueberries, etc–whatever you like!–-to the dough for your favorite bagels. (For bagels using fruit in the dough, try using natural sugars instead of salt or poppy seeds on top.)

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Difficulty: Intermediate

Servings: 6 large bagels

Prep Time: 1 1/2 hours (include rising time)   Cook Time: 30 minutes  


1 1/2 cups warm water
1 teaspoon yeast
1/2 teaspoon salt
2 tablespoons honey
3 tablespoons homemade dough enhancer
3 1/2 cups whole grain flour


This is a Grandmother Bread recipe.

Find homemade dough enhancer here.

In a large bowl, combine water, yeast, honey, and salt. Let sit five minutes. Stir in dough enhancer and begin adding flour a cup at a time, stirring until dough becomes too stiff to continue stirring easily. Add a little more flour and begin kneading. The amount of flour is approximate–your mileage may vary! Continue adding flour and kneading until the dough is smooth and elastic. Let dough rise in a greased, covered bowl until doubled. (Usually, about an hour.) Uncover bowl; sprinkle in a little more flour and knead again. Divide dough into six pieces. Shape each piece into a ball then flatten out into a round, poking your finger through the middle to make a hole. Place on a large greased baking sheet. Let rise. Bring a large pot of water to a boil, then lower to simmer. Poach each bagel three minutes per side. Remove with a slotted spoon; drain then return to the greased baking sheet. Lightly brush each top with egg white. Sprinkle with coarse salt and/or poppy seeds. Bake at 350-degrees for 30 minutes.

Categories: Bagels, Breads, Yeast Breads

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