Whole Wheat Sourdough Bagels
Homemade Whole Wheat Sourdough Bagels are chewy, flavorful, and healthy, made with whole wheat flour and a sourdough starter for a unique tangy taste.
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.
Notes
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. 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. 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.