Making Whole Wheat Sourdough Bagels at home is a rewarding experience. These bagels are chewy, flavorful, and healthier than regular bagels. Using whole wheat flour gives them extra nutrients. With a sourdough starter, they have a unique tangy taste that store-bought bagels can’t match. Plus, you can customize them to your liking!
how to make Whole Wheat Sourdough Bagels
Ingredients:
- 1 1/4 cup warm water (267 grams)
- 1 cup sourdough starter (218 grams of active and bubbly starter)
- 2 Tbsp honey (21 grams)
- 2 tsp salt (10 grams)
- 560 grams hard white wheat berries (about 4 cups of freshly milled flour)
- 3 quarts water
- 1 Tbsp baking soda
- 1 Tbsp brown sugar
Directions:
- In a large bowl, mix warm water, sourdough starter, and honey. Stir well until combined.
- In another bowl, mix the hard white wheat flour and salt.
- Gradually add the flour mixture to the wet ingredients. Mix until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in an oiled bowl. Cover it with a damp cloth and let it rise for about 4-6 hours, or until doubled in size.
- Once the dough has risen, punch it down. Divide it into 8 equal pieces.
- Roll each piece into a ball, then poke a hole in the center to form the bagel shape. Stretch the hole slightly to make it bigger.
- Boil 3 quarts of water in a large pot. Add baking soda and brown sugar.
- Carefully place bagels in the boiling water, cooking for about 1 minute on each side. Remove and let drain on a cooling rack.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Place the boiled bagels on the baking sheet and bake for 20-25 minutes, or until golden brown.
- Allow them to cool before serving.
how to serve Whole Wheat Sourdough Bagels
Whole Wheat Sourdough Bagels are delicious on their own or with your favorite toppings. Spread some cream cheese, butter, or avocado on top. You can also add smoked salmon, veggies, or whatever you like for a tasty breakfast or snack.
how to store Whole Wheat Sourdough Bagels
Store your bagels in an airtight container at room temperature for up to 3 days. For longer storage, freeze them. Wrap each bagel in plastic wrap and place them in a freezer bag. They will stay good for up to 3 months. Thaw them at room temperature when ready to eat.
tips to make Whole Wheat Sourdough Bagels
- Make sure your sourdough starter is active and bubbly for the best flavor.
- If you want softer bagels, let them rise longer.
- Experiment with toppings like sesame seeds, poppy seeds, or everything bagel seasoning before baking.
variation
You can create different flavors of Whole Wheat Sourdough Bagels by adding ingredients like dried herbs, spices, or cheese to the dough. For a sweeter version, fold in dried fruits or nuts.
FAQs
1. Can I use all-purpose flour instead of whole wheat flour?
Yes, you can use all-purpose flour if you prefer a lighter bagel. However, this will change the texture and flavor slightly.
2. What should I do if my sourdough starter is not bubbly?
Make sure to feed your starter regularly and keep it at room temperature for 6-12 hours before using it. This will help it become active and bubbly.
3. How can I tell when the bagels are done baking?
The bagels are done when they are a deep golden brown color. Tap the bottom of a bagel; if it sounds hollow, it’s ready!
Whole Wheat Sourdough Bagels
Ingredients
Dough Ingredients
- 1 cup warm water about 267 grams
- 1 cup sourdough starter 218 grams of active and bubbly starter
- 2 Tbsp honey about 21 grams
- 2 tsp salt about 10 grams
- 560 grams hard white wheat berries about 4 cups of freshly milled flour
Boiling Solution
- 3 quarts water
- 1 Tbsp baking soda
- 1 Tbsp brown sugar
Instructions
Preparation
- In a large bowl, mix warm water, sourdough starter, and honey. Stir well until combined.
- In another bowl, mix the hard white wheat flour and salt.
- Gradually add the flour mixture to the wet ingredients. Mix until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in an oiled bowl. Cover it with a damp cloth and let it rise for about 4-6 hours, or until doubled in size.
- Once the dough has risen, punch it down. Divide it into 8 equal pieces.
- Roll each piece into a ball, then poke a hole in the center to form the bagel shape. Stretch the hole slightly to make it bigger.
Boiling and Baking
- Boil 3 quarts of water in a large pot. Add baking soda and brown sugar.
- Carefully place bagels in the boiling water, cooking for about 1 minute on each side. Remove and let drain on a cooling rack.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Place the boiled bagels on the baking sheet and bake for 20-25 minutes, or until golden brown.
- Allow them to cool before serving.
