The Baker Chick

Baking up a delicious life.

Whole Wheat Everything Bagels

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I love shortcuts. I’m not gonna lie, I am totally impatient and when I want to bake something- I want to bake it right now (and not in 12+ hours of waiting.)  Luckily for me, some of my greatest successes have come from searching high and low for a quicker way to make something I’m craving. It happened the morning I wanted cinnamon rolls, and also the other day when I had my heart set on making bagels from scratch. I actually went to the store, bought all the bagel toppings, got all excited, and then read the part about leaving the bagels to proof overnight.  So- instead of a– making something new or b-actually being patient and waiting,  I chose option c– find a way to make them right this moment.

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So- I searched and searched until I found a recipe that I liked. The bagels in the recipe I settled on looked amazing, all the kneading could be done by hand, and I’d have a freshly made bagel in hand sometime that morning. Success!

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You guys- these bagels are awesome. Would they have been even better if I’d used a recipe that took overnight? Maybe- and I’m sure I’ll try it that way eventually– but why mess with a good thing? These bagels had a crisp exterior with two sides full of my favorite toppings, and the insides were soft and warm with the perfect amount of chewiness. If you want to try your hand at homemade bagels but have even an ounce of my impatience- this recipe is for you.

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Whole Wheat Everything Bagels
Yield: makes 10 mini bagels or 6 large ones
 
Ingredients
  • 1 ½ c warm water (a little warmer than your body temperature- 110 degrees)
  • 4 ½ t active dry yeast (or 2 packets)
  • 3 T sugar
  • 2 t salt
  • 2 c bread flour
  • 1 ½ - 2 c whole wheat flour
  • Egg wash: 1 egg white and 1T water
  • Toppings: 4 tsp each of dried garlic, dried onion, poppy seeds and sesame seeds and 2 tsp kosher salt all mixed together in a bowl.
Instructions
  1. Dissolve sugar in water and add yeast. Let stand until the mixture bubbles, a few minutes
  2. Meanwhile, sift together the bread flour, 1 ½ c of the whole wheat flour, and salt. Make a well in the center and add the yeast mixture. Stir to combine. Turn onto a lightly floured surface and knead for about 5 minutes, adding extra whole wheat flour as needed.
  3. Place dough in a large, greased bowl. Cover and set in a warm place- let rise until doubled size, about an hour.
  4. Divide dough into small pieces with a bench scraper/knife. Shape each into a ball and allow to relax for a few minutes.
  5. Flatten each round with the palm f your hand. With thumb press deep into the center of bagel and tear open a hole in the center with your fingers. Pull the hole open. Cover bagels with a kitchen towel and let rest for about 10 minutes.
  6. Preheat oven to 400.
  7. Bring about 2 quarts of water to a boil and add 1 T of sugar. Reduce heat to maintain a gentle simmer.
  8. Put 2-3 bagels at a time in to the simmering water for about 30 seconds, turning once. Drain and place on parchment-lined baking sheets.
  9. Brush with egg wash and sprinkle with toppings. Using a spatula or your fingers- flip bagels over and repeat with egg wash and toppings.
  10. Bake for 30-35 mins or until browned.

Recipe adapted slightly from: Corrie’s Blog

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Comments

  2. Sometimes that craving can really inspire and it looks like this was a wonderful success. I love everything bagels but it is hard to get fresh ones. Glad to find a good recipe here that does not require a lot of special ingredients. Saving this one! Have a great day.

    Reply

  5. I’m the EXACT same way! I love baking fresh bread, but hate the wait time. I’m saving this recipe right now to make one night this week. Thanks for doing the leg work (and testing) for me!

    Reply

  6. WOW! I never knew there were shortcuts to making bagels!!! Definitely going to try this recipe sometime :) bagels are a new thing to me ~ Thanks for sharing they look amazing!

    Reply

  12. Everything bagels are my favorite even if I always end up the seeds in my teeth. The first time is the best time to use the fastest recipe. Glad they turned out so great. I am going to bookmark this one for later.

    Reply

  24. Would spelt flour work as a substitute for at least half, do you think? No patience to go to the store and buy ww flour. . .

    Reply

  29. Yum! Everything bagels are my favorite – mostly because I can never make up my mind and they tick all the boxes :) Well done!

    How’s all the wedding planning coming?

    Reply

  30. Came across these gorgeous things in the top 9. They’re fantastic! Going to give them a try tonight.

    Reply

  36. It is common knowledge that New Yorkers love bagels, nevertheless I feel that fondness may well diminish once they realize what the “Sliced Bagel Tax” is. Legislators are finding a number of fascinating new ways to maintain net income and property taxation down in many states, yet, it seems like they can make up for the smaller tax revenues everywhere else. Learn more about that tax rules that could be amusing if this wasn’t so infuriating. http://www.tax-defense-network-tax-laws.com/tax-defense-network-sliced-bagel-tax/

    Reply

  37. This
    really looks delectable. It even makes it better since it is made from whole
    wheat. I have never tried this at home, so I will certainly find time to do
    this. My kids will surely love this! Thank you again for this post.

    Reply

  38. Thanks for posting this! My dough is rising right now and I’m hoping they turn out as good as yours. Everything bagels are my favorite but they’re hard to find in whole wheat variety. :)

    Reply

  39. Okay, so, I was kind of doubtful about this – not because of the recipe, just because I figured I’d probably mess it up somehow. And yet, somehow, despite my worries (especially during the simmering water part, where I was flailing all over the place. I probably shouldn’t have been making brownies at the same time), these turned out… perfect. Seriously. I’m just in love with these bagels. They make me ridiculously happy. Everything bagels in general aren’t that common around here, and obviously WW everything bagels are, well, yeah. Not gonna find any of those. So these are wonderful.

    I kind of wish they had a higher WW to white flour ratio though, I must admit. I do want to try that in the next batch (which will undoubtedly be soon), but I’m kinda scared to mess it up. Eep. But yeah, anyway, thank you for this recipe because these are marvelous!

    Reply

  41. Hi! I have a Kitchenaid Stand Mixer. Can I knead this dough with the dough hook? If so, how long and at what speed? Based on other recipes (but like you, I’m impatient!), mixing with the stand mixer at medium speed halves the hand kneading time, so instead of 5 minutes of hand kneading, it could potentially be 2.5 min. Any tips you could give would be greatly appreciated! Your blog is so cute, and your pictures are awesome!

    Reply

    • Yes you could for sure use your stand mixer. I usually do a medium speed and knead adding flour as needed until dough is smooth and supple.

      Reply

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