Whole Wheat Sourdough Bagels
Simple Whole Wheat Sourdough Bagels with a deliciously tangy and chewy crust. This bagel recipe is so easy to make (same-day) and is constantly on repeat. Made with wholesome whole wheat flour that is freshly milled and an active and bubbly starter, these are the best sourdough bagels! They are amazing served fresh and taste just as good from the freezer! We love them with savory, homemade everything bagel seasoning!
Equipment
- 1 large pot, for boiling bagels
Ingredients
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)
For Boiling the Bagels:
- 3 quarts water
- 1 Tbsp baking soda
- 1 Tbsp brown sugar
Instructions
Directions:
- Weigh the grains and run them through a grain mill to mill the flour.
- In the bowl of a stand mixer combine all the dough ingredients in the order given. Knead over low speed for 25 minutes.
- Cover the bowl with plastic wrap and allow the dough to ferment for 6-8 hours in a warm spot.
- After the dough has fermented, transfer the dough to a work surface and divide it into 8 equal pieces.
- Roll the dough into balls and poke a hole in the middle with your finger. Stretch out the hole to widen the bagels.
- Place bagels on a silicone-lined baking sheet and allow the dough to rise for up to 2 hours in a warm spot.
- Preheat the oven to 425°F and bring a large pot of water to a boil. Add the baking soda and brown sugar. Drop the bagels in four at a time and boil for 60 seconds on each side.
- Place the bagels over a silicone-lined baking sheet. Dip into toppings of choice and arrange 2 inches apart on the pan.
- Bake for 20-25 minutes or until golden brown.
Notes
Notes:
- To make everything bagel seasoning: combine 2 tablespoons each of dried minced onions, minced garlic, poppy seeds, and sesame seeds. Dip wet bagels into the mixture on both sides then arrange on pan.
- Dip the bottoms of the bagels with bagel seasoning so they don't stick or use parchment paper.
- If making a double batch of bagels stop the mixer halfway between the kneading time so the mixer doesn't overheat. Unless you're using a heavy-duty mixer.
Nutrition Facts
Whole Wheat Sourdough Bagels
Serving Size
1 bagel
Amount per Serving
Calories
288
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0.3
g
2
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
0.2
g
Sodium
1014
mg
44
%
Potassium
259
mg
7
%
Carbohydrates
62
g
21
%
Fiber
8
g
33
%
Sugar
6
g
7
%
Protein
10
g
20
%
Vitamin A
6
IU
0
%
Vitamin C
0.03
mg
0
%
Calcium
37
mg
4
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
