Whole Wheat Bagels

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These homemade whole wheat bagels are a wholesome and delicious breakfast option. Made with just five simple ingredients, this recipe is easy to follow and delivers a tasty and healthy bagel that's crusty on the outside and soft on the inside. It is also oil-free, soy-free, nut-free, vegan, and great for meal prep. Check out our strawberry chia seed jam to spread on these delicious bagels.

A stack of whole wheat bagels on a plate with one half on another plate with homemade cashew cream cheese.

Why choose homemade whole wheat bagels?

Homemade whole wheat bagels offer a nutritious alternative to store-bought varieties, packed with health benefits that make them a smart choice for anyone looking to maintain a balanced diet. Whole wheat flour is rich in fiber, which aids in digestion, promotes a feeling of fullness, and supports heart health by helping to regulate cholesterol levels. Additionally, whole wheat bagels are a good source of essential vitamins and minerals, including B vitamins, iron, and magnesium, which are crucial for energy production and overall well-being. By making bagels at home, you can control the ingredients, avoiding the excessive sugars and preservatives often found in commercial products, resulting in a healthier, more wholesome breakfast option.

What you'll need to make this bagel recipe

Whole wheat flour (I used Bob's Red Mill Stoneground Whole Wheat Flour)
Active dry yeast
Pure maple syrup
Salt
OPTIONAL: Everything bagel seasoning (no salt)

Ingredients for homemade whole wheat bagels: whole wheat flour, salt, yeast, maple syrup, everything bagel seasoning.

This recipe is a modified version of the vegan bagels made by It Doesn't Taste Like Chicken.

Step-by-Step Instructions

1. Prepare the Dough

In a large mixing bowl, combine the warm water (about 110°F or 43°C) and maple syrup. Stir in the yeast and let it sit, covered with a clean tea towel, for 10 minutes until it becomes frothy. This step is crucial as it activates the yeast, ensuring your bagels rise properly. If the mixture isn't frothy, your yeast is stale. You'll need to discard and re-do this step with fresh yeast.

Yeast being added to a bowl with warm water and pure maple syrup. — Combine warm water and pure maple syrup in a mixing bowl, and then add yeast.

A clean tea towel covering a mixing bowl. — Cover the mixture with a clean tea towel and let sit for 10 minutes.

Foamy and frothy mixture in a bowl to show the yeast is good. — If the yeast is good, the mixture should be frothy and foaming like this.

Add the whole wheat flour and salt and mix with a wooden or other stiff spoon to form a shaggy dough.

Whole wheat flour and salt being added to the yeast mixture in the mixing bowl. — Add whole wheat flour and salt to the bowl with the yeast mixture.

A wooden spoon mixing the flour and yeast mixture together in a large mixing bowl. — Use a wooden spoon (or another stiff spoon) to stir.

Shaggy dough in a mixing bowl. — Stir to a shaggy dough consistency.

Dump the shaggy dough mixture onto a smooth, clean surface and knead with your hands for 6 to 7 minutes. The dough will be stiff, so you'll need to put some muscle into it to work it. Use the palm of your hand and push the dough away from you in a rocking motion, alternating hands as you go.

Shaggy dough being dumped onto the countertop for kneading. — Dump the shaggy dough onto a clean, smooth surface.

A woman's hand kneading the dough on the countertop. — Use your hands to knead the dough for about 6 to 7 minutes.

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2. Let the Dough Rise

After you've formed a tight ball, return the dough to a bowl (I used a proofing basket), cover it with a clean tea towel, and put it in the oven with just the oven light on to proof for one hour. This creates the right temperature (between 70-85°F or 21-30°C) for the dough to rise. After the dough has risen, remove it from the oven.

Kneaded dough in a basket ready to be proofed. — Form a tight ball and put the dough into a bowl for proofing.

Dough covered in a clean tea towel in the oven with the oven light only on. — Proof the dough (between 70-85°F or 21-30°C) or in the oven with just the oven light on for one hour.

Bagel dough that has risen after proofing. — The dough should double in size.

3. Shape the Bagels

Divide the dough into 8 equal portions. Roll each portion into a ball, then use your thumb to poke a hole through the center of each ball. Gently stretch the dough to form a bagel shape, making sure the hole in the center is about 1 inch in diameter. This hole will shrink slightly during boiling and baking.

Dough that is being shaped by a woman's hand with her thumb punching a whole in the middle of the dough. — Divide the dough into 8 equal portions. Roll into a ball and use your thumb to poke a hole in the center.

Uncooked bagels arranged on a cutting board ready for boiling. — Gently stretch the dough to form a bagel shop, making sure the center hole is about 1 inch (or 2.5 cm) in diameter.

4. Cook the Bagels

Preheat your oven to 425°F (220°C). While the oven is preheating, boil the bagels.

Bring a large pot of water to a boil. Add 3 tablespoons of pure maple syrup to the boiling water for added flavor and shine. Gently drop the bagels into the boiling water, a few at a time, and boil for about 1 minute on each side. Use a slotted spatula or spoon to turn the bagels over. This boiling step is what gives bagels their signature chewy texture and shiny crust.

Four whole wheat bagels being boiled in water with maple syrup. — Boil the bagels for about one minute on each side.

When the bagels are done boiling, arrange them on a parchment-lined baking sheet. Immediately add everything bagel seasoning (if using) and gently press the seeds into the dough to help them stick to the bagels.

Eight whole wheat bagels that have been boiled but not yet baked arranged on a parchment lined baking sheet; half with everything bagel seasoning on them. — When bagels are done boiling, arrange them on a parchment-lined baking sheet and add everything bagel seasoning, if using.

Bake the bagels in a preheated 425°F (220°C) oven for 25 minutes or until lightly golden brown. Remove from the oven and let them cool for about 10 minutes or to room temperature before serving.

Eight homemade whole wheat bagels that have been baked in the oven and are golden brown; half of them have everything bagel seasoning on them. — Bake the bagels in a preheated oven for 25 minutes or until lightly golden brown.

5. Storing Bagels

If you're not planning to eat them the same day you bake them, I recommend slicing the bagels in half and freezing them in an air-tight container or freezer bag. Because these bagels have no added fat or preservatives, they will dry out faster than highly processed store-bought bagels. They can be toasted directly from frozen, making them a great meal prep option.

6. Enjoy Your Homemade Whole Wheat Bagels!

There are several ways to enjoy these delicious and healthy whole wheat bagels.

You can simply toast the bagel, and spread some savory homemade cashew-based vegan cream cheese, topping it with fresh herbs like dill, chives, or parsley.

Half of a toasted whole wheat bagel on a plate with homemade cashew vegan cream cheese on the side.

Make it nutty! Spread almond butter, peanut butter, or cashew butter to your toasted bagel, and top it with fresh sliced bananas or berries.

You can also spread some savory, creamy butter bean hummus, black-eyed peas hummus, or classic garlicky hummus on a toasted bagel with fresh veggies for a mid-day snack.

If you love avocado, you can also enjoy this bagel by spreading a thick layer of smashed avocado and sprinkling a pinch of everything bagel seasoning on top. Yum!

These bagels are deliciously dipped in some of our hearty soups, like our white bean and kale soup, mushroom barley soup, or vegan chicken soup.

Tips for a Successful Bagel

Using Fresh Yeast: For the best results, ensure your yeast is fresh and active. If it doesn’t foam up during the activation step, it may be expired, and you should start with a new packet.
Kneading: Proper kneading is crucial for developing the gluten structure that gives bagels their chewiness. Don’t rush this step; a well-kneaded dough will feel smooth and elastic.
Boiling: Don’t skip the boiling step, as it’s key to achieving the right texture. Boiling also helps the bagels hold their shape during baking.

Making your own whole wheat bagels at home is a rewarding and delicious way to enjoy a healthier version of this beloved breakfast staple. With just a few simple ingredients and a bit of patience, you’ll have fresh, tasty bagels that are perfect for any meal. Plus, knowing exactly what goes into your bagels ensures you’re making a nutritious choice for you and your family.

Frequently Asked Questions

Are whole wheat bagels healthier?

These whole wheat bagels are healthier than storebought because they are made with 100% whole wheat flour that does not contain potassium bromate. Check out this article to learn more about the health risks of potassium bromate flour found in some commercially prepared baked goods. Bob's Red Mill flour does not contain potassium bromate. In addition, good quality whole wheat flour is high in B vitamins, magnesium, zinc, and iron.

What's the best way to freeze these bagels for later?

I have found that slicing and putting them into individual freezer-safe bags is the best method for meal-prepping these bagels. They're easy to pull out of the freezer and pop in the toaster when you're ready to enjoy them.

Can I eat these bagels and still lose weight?

Yes, these whole wheat bagels can be a part of a healthy whole food, plant-based nutrition plan that can help you lose and maintain a healthy weight. Eating a variety of whole plant foods helps you get the most diversity of nutrients and fosters a healthy gut. Check out this article about eating 30 different plants a week.

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