1. Prepare the Dough

In a large mixing bowl, combine the warm water and maple syrup. Stir in the yeast and let it sit 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.

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

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

2. Let the Dough Rise

After you've formed a tight ball, return the dough to the mixing bowl, 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 for the dough to rise.

3. Shape the Bagels

After the dough has risen, remove it from the oven. 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.

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.

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.

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.

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!

When you're ready to eat, simply toast and enjoy! We highly recommend spreading some homemade cashew-based vegan cream cheese and top with fresh herbs like dill, chives or parsley. Or you can go all out and use it with this delicious brunch-favorite veggie bagel.

Add almond butter or peanut butter to your toasted bagel and top it with fresh sliced bananas or berries for a nutty or sweet bagel.

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!