Can You Make Bagels With Whole Wheat Flour

You can absolutely make bagels with whole wheat flour, and they turn out wonderfully chewy and nutty.
 
Making bagels with whole wheat flour is a rewarding baking project that gives you a healthier, more flavorful twist on the classic breakfast staple.
 
If you’ve ever wondered whether you can make bagels with whole wheat flour without ending up with dense, heavy hockey pucks, the answer is yes, with a few key adjustments.
 
In this post, we’ll explore how to make bagels with whole wheat flour successfully, the best techniques for a light yet chewy texture, and common pitfalls to avoid.
 
Let’s dive right in and get your whole wheat bagel game going strong.

Why You Can Make Bagels With Whole Wheat Flour

The reason you can make bagels with whole wheat flour comes down to the flour’s protein content and how you handle the dough.
 
Whole wheat flour has more protein than all-purpose flour, which is actually a bonus for bagels since they rely on gluten for that signature chew.
 
However, whole wheat flour also contains the bran and germ, which can interfere with gluten development and make the dough less elastic.
 
That’s why making bagels with whole wheat flour requires a bit more hydration and a longer kneading or resting time to let the gluten relax.
 
When you make bagels with whole wheat flour using the right method, you get a heartier crumb with a deeper, toasty flavor that pairs beautifully with cream cheese or smoked salmon.
 
Let’s break down the essential steps and tips so your whole wheat bagels come out perfect every time.

1. Use a Higher Hydration Level

When you make bagels with whole wheat flour, you’ll notice the dough feels drier and stiffer than a white flour dough.
 
Whole wheat flour absorbs more water because the bran acts like a sponge.
 
So, increase the liquid in your recipe by about 10 to 15 percent compared to a standard bagel recipe.
 
This extra moisture helps the gluten strands form more easily, giving you a softer, more workable dough.
 
If you skip this step, your bagels made with whole wheat flour will likely turn out dry and overly dense.

2. Give the Dough a Long Autolyse Rest

An autolyse is simply mixing the flour and water together and letting it rest before adding yeast and salt.
 
When you make bagels with whole wheat flour, this rest period is a game-changer.
 
Letting the whole wheat flour hydrate for 20 to 30 minutes softens the bran and makes the gluten more extensible.
 
You’ll find the dough is far easier to knead and shape after this rest, which is crucial when you make bagels with whole wheat flour.
 
This simple step prevents the tough, crumbly texture that often plagues whole wheat baking.

3. Mix Whole Wheat With Bread Flour for Better Structure

While you can make bagels with 100 percent whole wheat flour, many bakers prefer a blend of whole wheat and bread flour.
 
Using 50 to 70 percent whole wheat and the rest bread flour gives you the best of both worlds.
 
You still get that hearty whole grain taste, but the bread flour provides extra gluten strength.
 
This blend helps your bagels rise higher and develop that shiny, crackly crust we all love.
 
If you’re new to making bagels with whole wheat flour, starting with a blend is a smart, foolproof way to ensure great results.

Tips for Shaping and Boiling Whole Wheat Bagels

Once your dough is ready, shaping and boiling whole wheat bagels follows the same general process as regular bagels, with a couple of tweaks.
 
Here’s how to handle the dough without frustration.

1. Shape Gently and Keep the Dough Covered

Whole wheat dough can dry out quickly on the surface, so keep it covered with a damp cloth while you work.
 
When rolling your bagels, don’t overwork the dough, as this can make it tough.
 
Form smooth balls and then poke a hole through the center, gently stretching it into a ring.
 
Remember, when you make bagels with whole wheat flour, they won’t puff up as much as white flour bagels, so make the holes slightly larger than you think you need.

2. Boil in Water With a Little Honey or Barley Malt Syrup

The boiling step is what gives bagels their chewy crust, and it works the same way whether you make bagels with whole wheat flour or white flour.
 
Add a tablespoon of honey or barley malt syrup to your boiling water.
 
This adds a subtle sweetness and helps the crust brown beautifully in the oven.
 
Boil each bagel for about 30 to 60 seconds per side, flipping them once.
 
The longer you boil, the chewier the bagel, so adjust based on your preference.

3. Don’t Skip the Proofing Time

Whole wheat flour ferments slower than white flour because the bran can slow down yeast activity.
 
So, when you make bagels with whole wheat flour, give the dough a longer proofing time, especially if your kitchen is cool.
 
A cold overnight proof in the fridge is highly recommended for whole wheat bagels.
 
This slow fermentation develops more complex flavors and gives the gluten time to relax, resulting in a better texture.

Common Mistakes When You Make Bagels With Whole Wheat Flour

Even experienced bakers can run into issues when making bagels with whole wheat flour.
 
Let’s look at the most common problems and how to fix them.

1. Overkneading the Dough

Because whole wheat flour has less gluten strength, overkneading can break down the structure entirely.
 
That’s why it’s better to knead by hand for a shorter time, just until the dough passes the windowpane test.
 
You want a smooth, slightly tacky dough, not a sticky mess.
 
If you make bagels with whole wheat flour and they turn out dense and hard, overkneading is likely the culprit.

2. Using Too Much Flour on Your Work Surface

Whole wheat dough is sticky, and the temptation is to dust with lots of flour while shaping.
 
But this extra flour will dry out the dough and make your bagels crumbly.
 
Instead, use a light touch and oil your hands or work surface slightly.
 
This keeps the dough manageable without adding excess flour, which is key when you make bagels with whole wheat flour.

3. Skipping the Steam in the Oven

A crisp, shiny crust is a hallmark of a great bagel, but whole wheat bagels can dry out in the oven.
 
Place a pan of boiling water on the bottom rack of your oven while the bagels bake.
 
The steam will help keep the crust from hardening too quickly, allowing the bagels to expand properly.
 
With this trick, your bagels made with whole wheat flour will come out golden and glossy, not dull and tough.

So, Can You Make Bagels With Whole Wheat Flour?

You absolutely can make bagels with whole wheat flour, and with the right techniques, they’ll rival any bakery version.
 
From boosting hydration and using a long autolyse to blending flours and proofing overnight, every step helps you achieve a bagel that’s both wholesome and satisfying.
 
Whole wheat bagels are denser than their white flour cousins, but they offer a richer, nuttier flavor and a boost of fiber that’s hard to beat.
 
So next time you’re craving a fresh bagel, don’t hesitate to make bagels with whole wheat flour right in your own kitchen.
 
With a little patience and these tips, you’ll be pulling hot, delicious whole wheat bagels out of the oven in no time.
 
Enjoy the process, experiment with toppings like sesame seeds or everything seasoning, and savor the wholesome goodness of your homemade bagels.