Whole Grain Everything Bagels
These healthy whole grain bagels are sure to please! They are soft yet chewy and so delicious! Made with whole grain spelt flour and fermented overnight they are healthy and so fun to make!
I love bagels! Homemade ones are even better! Everything bagels are by far my favorite kind. I love to toast them and top with butter or cream cheese or use them for sandwiches for an easy lunch.
Making bagels may be intimidating at first but they are really very easy and are hard to mess up. Once you’ve made them a couple times it will come as second nature. Every time I make them I always wonder why I don’t make them more often as they are really simple and great to have around for breakfast, snacks, and lunches too!
Because these are made with whole grain flour they won’t be quite as fluffy as if you made them with all-purpose. They won’t disappoint though! The flavor of whole grain is so much more rich than processed flour. They still remain soft, just don’t expect them to rise a bunch. You can substitute part or all of the whole grain spelt flour with a different grain or all-purpose flour if you would like.
Ingredients for Everything Bagels:
- Water (1 cup) – Warm water, about °105 in perfect for activating the yeast. Be careful not to make it too hot or else it will kill the yeast and your bagels won’t rise.
- Yeast (1 tsp.) – Makes the bagels rise.
- Sugar (1 Tbs) – Helps to activate the yeast and make if proof. Unrefined, unbleached sugar is best.
- Spelt Flour (3-3.5 cups) – Spelt makes these bagels have a wonderful nutty flavor. Added bonus if you are able to grind it fresh!
- Salt (1 tsp.) – Adds to the flavor of the bagels. I use pink himalayan salt as it had good healthy minerals as opposed to table salt which has little to none.
- Everything Bagel Seasoning Mix (2 Tbs.) – I absolutely love this seasoning blend! It is a mixture of sesame seeds, poppy seeds, garlic, onion, and salt and gives these bagels an amazing flavor and texture! you can buy the mix premade or make it yourself. Get the recipe here.
Ingredients for the Poaching Liquid:
- Water (2-3 quarts) – For boiling the bagels.
- Honey (1 Tbs.) – Gives a slightly sweet flavor and golden color.
- Baking Soda (1 Tbs.) – This alters the PH of the water making it more alkaline which is gives the bagels their unique texture and shiny appearance and crust.
- Salt (1 tsp.) – Adds flavor.
Instructions for Healthy Whole Grain Everything Bagels:
- Heat water to 105° fahrenheit. In a large bowl add yeast and sugar to water and let proof for 10 minutes to activate the yeast. It will look foamy and have bubbles. Be careful not to get your water too hot or else it will kill the yeast and your bagels won’t rise.
2. In a separate bowl mix 1 cup of flour, salt, and everything bagel seasoning together until well combined.
3. When yeast is done proofing add dry ingredients to wet mixture and whisk till fully incorporated.
4. Add remaining flour 1/2 cup at a time until dough forms a shaggy ball. Transfer to a floured surface and knead for 5 minutes adding flour as needed until it comes together and is smooth. Form into a ball and place in an oiled bowl. Cover with plastic wrap and let rise in a warm place for 1 hour or until doubled in size.
5. Line a baking sheet with parchment paper and coat with a little oil. Separate dough into 8 balls and place on baking sheet. Poke a hole in each ball and spread out a bit to make the hole larger. Cover with plastic wrap and place in fridge overnight.
The next morning…
6. In the morning preheat oven to °450. Put 2-3 quarts of water in a pot. Make sure there is at least 4″ of water to allow room for the bagels to float to the top. Bring to a boil then lower heat to a simmer. Add honey, baking soda, and salt. Place bagels carefully into the pot. Only put enough in to fit comfortably in the pot without overcrowding. Simmer for 1 minute, flip them over and simmer for 1 more minute.
7. Using a slotted spoon, very carefully remove bagels from water, let drain for a few seconds, then transfer back to parchment lined baking sheet. Repeat with remaining bagels till all have been in and out of the poaching liquid.
8. While they are still wet sprinkle with Everything Bagel seasoning. Bake at °450 for 8 minutes. Rotate and bake for another 8-12 minutes until golden brown.
Tips:
- Store in an airtight container. They will stay fresh up to 5 days if left on the counter, up to 10 days if kept in the fridge.
- You can substitute all or part of the whole grain spelt flour for a different grain or all-purpose flour. If you use all-purpose cut the flour back to 2 1/2-3 cups. Just add 1/2 cup at a time until dough comes together and is soft and pliable but not sticky.
Whole Grain Everything Bagels
These healthy whole grain bagels are sure to please! They are soft yet chewy and so delicious! Made with whole grain spelt flour and fermented overnight they are healthy and so fun to make!
Ingredients
- 1 cup warm water (°105 fahrenheit)
- 1 tsp. yeast
- 1 Tbs. sugar
- 3-3 1/2 c. spelt flour
- 1 tsp. salt
- 2 Tbs. Everything Bagel seasoning mix
- Poaching Liquid -
- 2-3 quarts water
- 1 Tbs. honey
- 1 Tbs. baking soda
- 1 tsp. salt
Instructions
1. Heat water to 105° fahrenheit. In a large bowl add yeast and sugar to water and let proof for 10 minutes to activate the yeast. It will look foamy and have bubbles.
2. In a separate bowl mix 1 cup of flour, salt, and everything bagel seasoning together until well combined.
3. When yeast is done proofing add dry ingredients to wet mixture and whisk till fully incorporated.
4. Add remaining flour 1/2 cup at a time until dough forms a shaggy ball. Transfer to a floured surface and knead for 5 minutes adding flour as needed until it comes together and is smooth. Form into a ball and place in an oiled bowl. Cover with plastic wrap and let rise in a warm place for 1 hour or until doubled in size.
5. Line a baking sheet with parchment paper and coat with a little oil. Separate dough into 8 balls and place on baking sheet. Poke a hole in each ball and spread out a bit to make the hole larger. Cover with plastic wrap and place in fridge overnight.
The next morning...
6. In the morning preheat oven to °450. Put 2-3 quarts of water in a pot. Make sure there is at least 4" of water to allow room for the bagels to float to the top. Bring to a boil then lower heat to a simmer. Add honey, baking soda, and salt. Place bagels carefully into the pot. Only put enough in to fit comfortably in the pot without overcrowding. Simmer for 1 minute, flip them over and simmer for 1 more minute.
7. Using a slotted spoon, very carefully remove bagels from water, let drain for a few seconds, then transfer back to parchment lined baking sheet. Repeat with remaining bagels till all have been in and out of the poaching liquid.
8. While they are still wet sprinkle with Everything Bagel seasoning. Bake at °450 for 8 minutes. Rotate and bake for another 8-12 minutes until golden brown.
Notes
- Store in an airtight container. They will stay fresh up to 5 days if left on the counter, up to 10 days if kept in the fridge.
- Be careful not to get your water too hot for proofing the yeast. If it is too hot it will the kill the yeast and your bagels won't rise
- You can substitute all or part of the whole grain spelt flour for a different grain or all-purpose flour. If you use all-purpose cut the flour back to 2 1/2-3 cups. Just add 1/2 cup at a time until dough comes together and is soft and pliable but not sticky.
