How To Make Whole Wheat Bagels

You can make whole wheat bagels right in your own kitchen, and they turn out chewy, hearty, and absolutely delicious.
 
Making whole wheat bagels from scratch is easier than you might think, and the result is far better than anything you’ll find in a store.
 
In this post, we’ll walk through the entire process of how to make whole wheat bagels, covering the dough, the shaping, the boiling, and the baking.
 
We’ll also share tips to ensure your whole wheat bagels come out perfect every single time, with that classic dense chew and a beautiful golden crust.
 
Let’s get started on this fun and rewarding baking adventure.
 

Why Make Whole Wheat Bagels at Home?

Making whole wheat bagels at home gives you total control over the ingredients and the flavor.
 
When you learn how to make whole wheat bagels, you skip the preservatives and additives found in commercial versions.
 
Homemade whole wheat bagels are fresher, more nutritious, and can be customized with your favorite toppings like sesame seeds, poppy seeds, or everything seasoning.
 
Plus, the process is incredibly satisfying, and the aroma of fresh bagels filling your kitchen is unmatched.
 
So if you’ve been wondering how to make whole wheat bagels, you’re in the right place.
 

1. Whole Wheat Flour Brings a Nutty, Hearty Flavor

The star of these bagels is, of course, whole wheat flour, which adds a deep, nutty taste and a denser texture.
 
Unlike all-purpose flour, whole wheat retains the entire grain, so your whole wheat bagels have more fiber and nutrients.
 
This does mean the dough will be a bit less elastic, but that’s okay because it creates that rustic, hearty bite we love.
 
For the best texture, many bakers use a mix of whole wheat and bread flour, but you can absolutely use 100% whole wheat for a truly wholesome bagel.
 

2. The Boiling Step Is What Makes Bagels Chewy

The secret behind a classic bagel’s chewy crust is the boiling step before baking.
 
When you boil whole wheat bagels briefly in water, it sets the crust and gives it that shiny, firm exterior.
 
You can boil them in plain water, or add a little honey or barley malt syrup to the water for a subtle sweetness and a beautiful golden color.
 
This step is essential when you want to know how to make whole wheat bagels that taste authentic.
 

3. A Long, Slow Rise Develops Deep Flavor

Giving your dough time to rise in the fridge overnight is a game-changer for whole wheat bagels.
 
This slow fermentation develops complex flavors and improves the texture, making your bagels taste like they came from a professional bakery.
 
Even if you’re short on time, a couple of hours at room temperature will still yield great results, but the overnight rise is truly worth it.
 
This is perhaps the most important tip in our guide on how to make whole wheat bagels.
 

Step-by-Step Guide on How to Make Whole Wheat Bagels

Now, let’s dive into the actual process of making whole wheat bagels, step by step.
 
This recipe is straightforward and yields about eight generous bagels.
 

1. Mix and Knead the Dough

In a large bowl, combine your warm water, yeast, and a bit of honey or maple syrup, and let it sit for about five minutes until it’s frothy.
 
Then, add your whole wheat flour, salt, and a little vital wheat gluten if you have it, since it helps with structure.
 
Mix everything into a shaggy dough, then turn it out onto a floured surface and knead for about 8 to 10 minutes until it’s smooth and elastic.
 
If the dough feels too dry, add a tablespoon of water at a time until it comes together nicely.
 

2. Let the Dough Rise

Place your kneaded dough in a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it rise until it’s doubled in size.
 
For the best flavor, put it in the fridge for 12 to 18 hours, but an hour or two at room temperature works too.
 
This step is crucial in how to make whole wheat bagels with a light interior despite the heavy flour.
 

3. Shape Your Whole Wheat Bagels

Once the dough has risen, punch it down and divide it into eight equal pieces.
 
Roll each piece into a smooth ball, then poke a hole through the center with your finger and gently stretch it into a ring shape.
 
Make the hole a little larger than you think you need because it will shrink slightly during the final rise.
 
Place the shaped whole wheat bagels on a parchment-lined baking sheet, cover them, and let them rest for about 20 to 30 minutes.
 

4. Boil the Bagels

Preheat your oven to 425°F (220°C) and bring a large pot of water to a boil.
 
Add a tablespoon of honey or molasses to the water, then gently drop your bagels in, a couple at a time.
 
Boil each bagel for 1 to 2 minutes per side, depending on how chewy you like them.
 
The longer you boil, the chewier and denser the final whole wheat bagels will be.
 
Remove them with a slotted spoon, let them drain briefly, and place them back on the baking sheet.
 

5. Add Toppings and Bake

If you’re adding toppings, now is the time to sprinkle them on while the bagels are still wet so they stick well.
 
Bake your whole wheat bagels for about 20 to 25 minutes, or until they’re deep golden brown and sound hollow when tapped on the bottom.
 
Let them cool on a wire rack for at least 15 minutes before slicing, which allows the interior to set properly.
 

Tips for Perfect Whole Wheat Bagels Every Time

Mastering how to make whole wheat bagels takes a little practice, but these tips will help you nail it on your first try.
 

1. Use Vital Wheat Gluten for Better Structure

Whole wheat flour is lower in gluten than white flour, which can make your bagels dense and heavy.
 
Adding a couple of tablespoons of vital wheat gluten to the dough helps create a lighter, chewier crumb.
 
This is a pro trick that many bakers use when making whole wheat bagels.
 
If you don’t have it, you can substitute with bread flour for part of the whole wheat.
 

2. Don’t Skip the Boiling Water Bath

We can’t stress this enough, boiling is what transforms a simple bread roll into a true bagel.
 
Skipping this step will give you something more like a bun, not a bagel.
 
The boiling water gelatinizes the starches on the surface, creating that iconic shiny and chewy crust.
 

3. Cool Completely Before Storing

Once your whole wheat bagels are out of the oven, resist the urge to slice into them immediately.
 
Letting them cool completely prevents them from becoming gummy inside.
 
Store any leftovers in an airtight container for up to three days, or freeze them for up to three months.
 
To enjoy later, simply toast them straight from the freezer, and they’ll taste almost as good as fresh.
 

So, How Do You Make Whole Wheat Bagels?

You make whole wheat bagels by mixing a simple dough, letting it rise, shaping it into rings, boiling it briefly, and baking it until golden.
 
It’s a straightforward process that rewards you with fresh, hearty, and delicious bagels that are far better than store-bought.
 
We’ve covered the key steps in how to make whole wheat bagels, from the ingredients to the boiling technique to the baking tips.
 
Whether you enjoy them plain, toasted with cream cheese, or as a base for a sandwich, these whole wheat bagels are sure to become a staple in your home.
 
So grab your flour and get ready to bake, your kitchen is about to smell amazing.
 
Happy baking, and enjoy every single bite of your homemade whole wheat bagels.