Honey Whole Wheat Bagels

honey_whole_wheat_bagels

I used to make these bagels all the time…then I guess I forgot about them.  Recently the boys asked, “WHEN are you going to make those yummy bagels again?!”  (I think they ended the sentence with “oh our Beautiful Mother Dearest” or something like that.)

Funny how you can completely forget about a particular recipe for a while.  I made the requested bagels again last weekend and I think I made quite a few little men (and one tall one) very happy.  Wow, is that all it takes?

Making bagels takes a few different steps…but they aren’t hard steps.  You mix, rest, shape, broil, boil, and bake.  I kinda think it’s fun to say “broil your bagels”, but then again, I don’t get out much.

Honey Whole Wheat Bagels

4  to 4 1/2  cups whole wheat flour (I use freshly ground flour from hard white wheat)
1 pkg yeast (2 1/4 teaspoons)
1 1/2 cups warm water (if you put your finger in and it hurts, it’s too hot and will kill your yeast)
3 Tablespoons honey + 1 Tablespoon honey
1 teaspoon sea salt

Stir together 2 cups of the flour, the salt and the yeast.  Add in the warm water and 3 Tablespoons honey.  Gradually add in the remaining flour.

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Dump it out and knead the flour in until the dough is smooth and elastic.
Cover the dough and let it take a nap for about 10 minutes.  (zzzz)

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Divide the dough into twelve equal parts.

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Set a timer for 20 minutes.  Begin shaping each piece of dough into a nice ball.  Stick your finger in the middle of the ball and pull it apart to create about a 2 inch hole.

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Lay it onto a buttered cookie sheet or baking stone.
Continue until all the bagels are formed.  Let them sit until your timer goes off.

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After your 20 minute timer goes off, turn the broiler on in your oven.
Broil your bagels for 2 minutes on each side.

Meanwhile…bring a big pot of water to a boil.  Stir in the remaining 1 T. honey.

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Put 4-6 bagels into the water, turn down the heat and
simmer for seven minutes, turning the bagels over once during that time.

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Continue to boil your bagels until they are all done.
Let them drain on a towel for 1-2 minutes.

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Bake at 375 ° for 25-30 minutes or until the tops are golden brown.

Slice these, toast them, then slather them with butter or cream cheese for breakfast….oh my goodness.

Now I want to experiment with cinnamon raisin or blueberry bagels…and what other flavors can you think of?

Okay, answer me this….is it fun to say “broil your bagels” or is it just me?  Yeah, you know you love it.
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This post is linked to Frugal Fridays.

Comments

  1. Katrina says

    Hi :) just tried these and they all looked marvelous coming out of the water but then all but 3 of them shriveled almost immediately into hard little circles! :P Has this ever happened to anyone else and whatcha think the problem might be? They are in the oven but I have dealt with this whole wheat dough long enough to know that most of these are gonna be inedible….now I’m just sad. :(

    [Reply]

    Bethany Reply:

    This happened to me too! I couldn’t figure out what I did wrong.
    They tasted good, but the ones that stayed “big” were better. I’ll
    be curious if anyone has suggestions.

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    Kristine Reply:

    I don’t know what I’m doing wrong either. They look great, until I boil them, then they shrink!

    [Reply]

    LindseyforLaura@HHM Reply:

    I am not sure why this is happening…hmmm. I am wondering if the yeast
    is getting killed somewhere along the way. They should shrink a little
    bit, but not a whole lot. I am wondering if they need to be made bigger
    before they go into the water. I wish I could be more helpful.

    Elyssa Reply:

    I just tried making these yesterday, some of them came out perfect while others just shriveled up after I boiled them, just as you described! It was disappointing but I had the idea that perhaps it was with the first baking process, either too long or too short. I made them again today, watching the first batch very carefully and not allowing them to brown at all on either side. They came out super super perfect after the boiling and didn’t shrivel or anything. The other ones, I allowed to get to varying degrees of brown before boiling them, and they shriveled. The more brown ones shriveled up more, and the less brown ones shriveled less, but they still shriveled up. So, I believe the broiling process is the critical point in making these. Anyhow, my two cents worth. :)

    Abby Reply:

    I have this problem EVERY time, and during the process of “boiling” today, I decided to boil my first 5 bagels for the full 7 minutes suggested, and each one “shrunk” immediately upon removing them from the water. With the 7 bagels left, I only boiled them briefly (a minute or so) and took them out, and found that none of them shrunk. I think I’m going to stick to only boiling for a SHORT time from now on and see if that solves the shrinking/yeast die off problem!

    Sarah Reply:

    Just boil them for 30 seconds on each side, it wont kill the yeast and has the exact same effect (This is from an old English bagel recipe). :-)

    Kim Reply:

    I’ve been making bagels for a while now, and Abby is right. But so is Elyssa. The Broiling is only suppose to be about 5 minutes, and the boiling in the water is suppose to be 30 seconds on each side, so one full minute. Hope this helps!

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    Kim Reply:

    That is, if you even broil them at all. I’ve never broiled them. Just shape them, boil them for a minute, and put in the oven for 20.

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    Elizabeth@Warrior Wives Reply:

    I’ve actually found that NOT broiling them results in larger bagels. Found that out by accident when I forgot to do it once.

    Nicole S. Reply:

    It’s the broiling. I’ve never heard of broiling bagels except in this recipe. I always skip it and just boil then bake. They always come out great.

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  2. says

    I love your recipe for bagels so I thought I’d comment on how we use it.

    I make the recipe just like you called for but instead of boiling and baking them all I do is broil them on low until lightly browned on both sides. That way they are still bagels but nice and SOFT. My little ones LOVE them!

    Thanks again for the recipe!

    [Reply]

  3. Amanda says

    Can you use regular flour for this and not have to change the measurements of other ingredients? I’m still trying to get rid of the last of my white flour.

    [Reply]

    Laura Reply:

    Yes, you may actually need just a little bit more flour than the recipe calls for, otherwise I think the recipe should work the same.

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  4. annelisa says

    I love making whole wheat bagels. I usually use part white wheat, part red wheat and also some oats that I grind up in my blender. Another difference is that I do not broil them. I don’t understand the purpose of that step. I shape them, let them rest about 20 minutes then plop in the boiling water with honey. They sit in there 30 secs then I flip and they go for another 30 secs. Then I put them on a rack to dry off, then brush with an egg white wash, dip in seeds and bake for about 20 min or until golden. Yummy every time. Nice and chewy but still soft. Store the extras in the freezer to toast because they don’t keep long on the counter. They tend to get too dry.

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  5. kelly says

    I have made these so many times and everytime at least half of mine are doughy, not cooked through, I boil for 7 minutes like you say to do after broiling for two minutes per side, then bake for 30 minutes. I am wondering if you have any suggestions on how to bake them so this will not happen. My MIL makes bagels and boils them for 30 sec each and then bakes them and never has this problem, maybe I should try this???

    [Reply]

    Laura@HeavenlyHomemakers Reply:

    Sounds like a good idea to try!

    [Reply]

    Debrah Reply:

    A thought . . . Oven temperatures can vary widely, and a low temp would cause your bagels to not cook through. Try getting an oven thermometer and testing your oven for accuracy. ( turn oven on to 350 and see if it really is 350 when your oven is done preheating.)

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  6. Kirstyn says

    Mine burned when I broiled them– and I did one side on the highest rack and the other side in the middle and both got way too brown. How in the world did you manage to keep yours still dough colored?!

    [Reply]

    Laura Reply:

    Wow, that’s too bad. Your oven must broil much hotter than mine. Next time, it would be just fine to broil them for a shorter amount of time. The only reason you need to broil them is so that the outside of the dough will be a little bit tough, so that when you boil them, they’ll stay together better.

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  7. Nancy Casselman says

    Hi Laura

    I made the bagel today. I did great. How do you make onion, blueberry bagel. Have you try any other??
    Thank You for sharing your recipe. I love your web-site. Nancy

    [Reply]

  8. Misty says

    I’m just learning about yeast and am just finding out that there are more than one kind, much less how each different one works. What yeast do you use for these?

    [Reply]

    Laura Reply:

    I use active dry yeast in this recipe.

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    lynn Reply:

    I just made these using fleishman’s yeast. Should I have used two packs? I used the active. I was able to get 12 med ones out of the batch. I would love to start another batch because shrunk after I boiled them. I also see that you added the yeast to the dry mixture then added the water? So you didn’t have to poof? Boy this is confusing. Thanks so much!

    [Reply]

    Laura Reply:

    I’d say my bagels generally shrink up a little bit too, making about 12 medium sized bagels. It IS weird that you don’t have to proof the yeast in this recipe, part of that is that we’re not looking for a big, fluffy bread, so it doesn’t need to rise much. I think your one pack of yeast was enough. I know this IS confusing – bagels are much trickier than many other breads!

    kate Reply:

    i do proof my yeast and also let the dough rise for a bit. usually i put them in the frig over night until i have time in the morning to prepare. no shrinkage occurs. i do not broil them, that sounds like a step i can add next time and try. i do press a lot of garlic in mine….but that is just me!!! i love garlic!! i look forward to trying this recipe!!

    Misty Reply:

    Thank you!!! I’m very excited to make these so I’m picking some yeast up tomorrow when I go to the grocery store. :-)

    [Reply]

  9. lynn says

    Okay so I will try it again! Thank you and still just use one packet and don’t proof the yeast for just mix all as directed. Let me clean the kitchen and see if I can do another batch. This is so fun!!

    [Reply]

  10. Nina says

    Hi,
    I too often have had the problem of “soggy” bagels without seeing it addressed anywhere. I think it may help to not boil them more than 3 mins. per side, then what I do is place them on a slotted tray (commonly used for broiling) in front of a circular fan on my kitchen counter for a few mins. till they dry out a little (turning over once). This has seemed to help. I think since this seems like a nice detailed recipe, it should work.

    [Reply]

  11. madiha says

    hi
    this may come as a surprise but i do not have a broiler in my oven. is there anything i can use instead or is it ok if i just boil and bake them? thanks.

    [Reply]

    Laura Reply:

    Yes, I think that will work okay.

    [Reply]

    Karen Dee Reply:

    I hope it works cause I don’t have a broiler either! I am going to try them without the broiling step. I hope it works too.

    [Reply]

    Kim Reply:

    I’ve been making bagels for 2 years now and have never heard of broiling them until recently. It’s something you can do and doesn’t hurt the process, but you can certainly just boil them without having done it. Make sure you only boil them for a minute though, not the full 7 listed here.

    [Reply]

  12. says

    I’ve made asiago, cinnamon sugar, chocolate chip and bacon cheddar chive bagels! I’ve yet to try honey wheat which is how I came across your blog. I know this is months after your post, but you should try some different flavors! It’s so fun to experiment.

    [Reply]

  13. Muna says

    I made these last night and they did turn out good. I just feel, though, that they turned out a little too dense. I mean I know bagels are a denser bread but these were too much so. Do you think I need to allow them rise longer or can you tell me what I may need to do for them to not be so dense.
    I also wanted to ask that if this same recipe would work to make cinnamon raisin or other flavored bagel just adding in desired ingredients with the yeast?
    Thanks

    [Reply]

    Laura Reply:

    Yes, maybe let them rise just a little bit longer. Sometimes mine turn out perfect and other times mine are also too dense. Maybe it depends on the moisture level and temperature in the air?? Who knows! And yes, I think you can just add raisins or cinnamon or whatever you would like for different flavors!

    [Reply]

  14. Ann R says

    Today was my first attempt. They did not rise as much as your pictures….maybe my yeast got too hot. They are in the oven now. I am planning on serving them tomorrow morning for breakfast. We’ll know the verdict then =)Thank you for being such an inspiration!

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  15. Meghan V. says

    I always heard you couldn’t broil on a baking stone is that true? Or do you just put it on a lower rack?

    [Reply]

    Laura Reply:

    I’ve heard that too – after I had done this many times without a problem! But yes, mine is on a lower rack, so that might be why I haven’t had trouble.

    [Reply]

    Becki Reply:

    I cracked my Pampered Chef Stone, even after using it to broil a couple times. Yes, I cried. So be careful!!!!

    [Reply]

  16. Susan Alexander says

    Was looking for a bagel recipe and found yours today – do you think I could make these with maple syrup instead of honey? I’ve found it usually subs well… (I’m allergic to honey)

    [Reply]

    LindseyforLaura@HHM Reply:

    I am sure that would work fine!

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    KrisDa'Baker Reply:

    I use maple syrup for my wheat bread and it works!

    [Reply]

  17. Leah says

    Have you ever tried a soaked or soured method with these?

    [Reply]

    Laura Reply:

    No, I’ve not tried that with these bagels.

    [Reply]

  18. says

    Well my wife came in and caught me making these bagels, she wanted to know why I WAS NOT proofing the yeast and why I had to put the under the Broiled and other question related to how she makes bagels. I advised her that I was following your receipt and she would have to wait and see. She then ask if you were Jewish and I said ” not sure but I think so” Anyway the bagels were not so good with some being very flat and doughy and others being ok. I will be eating them all my self as that is the way it is when you cook something and it does not turn out so good. Thanks for you work putting this on the internet, I had fun making them. Ray

    [Reply]

    LindseyforLaura@HHM Reply:

    Well it sounds like this was an adventure for you! I am bummed that
    they didn’t all turn out, but I guess that is how it goes sometimes.
    Laura is actually not Jewish; she is non-denominational Christian. :)
    I am glad that even though they didn’t turn out, you still had fun!

    [Reply]

  19. Nita says

    I made these on Sunday and shared one with my 9 year old son who LOVED it! Then on Monday when he had his choice of 2 different kinds of yummie cookies for dessert, he said, “Can I have one of those yummie wheat bagels you made?” He didn’t follow it with “My beautiful Mommy dearest” but I still love it!! :)

    P.S. I followed Laura’s recipe exactly. I didn’t change one single thing. I will say, though, that they are better warm than cold. So, if you have leftovers just pop them in the toaster to warm them up. So Good!

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  20. Abby Ray says

    We just made elderberry bagles with the elderberry mush left over from making syrup!
    SO great!
    I love the whole wheat.
    Thanks!

    [Reply]

  21. Helen W says

    Yum! The bagels are really good. Mine aren’t as big as the ones shown in the photo. After reading the reviews, I decided not to broil the bagels. As one of the reviewers suggested, I let it rest for 20 mins and then boiled it on each side for 30 secs. This recipe is definitely a keeper!!

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  22. Kalyna says

    If they shrivel up directly after boiling that most likely means they were left to rest for too long, so just shorten the rising time that should help.

    [Reply]

  23. says

    This looks like a great recipe! Thanks so much! I always wanted to make homemade bagels!! I am now going to be following you! Would love to have you as a follower of my brand new mommyhood blog too! Have a blessed new year!

    [Reply]

  24. Laura says

    I made these bagels this afternoon and my family ate them for dinner because they were fabulous! I am passing this recipe on to my friends and family because I am thrilled to find a healthy bagel recipe!

    [Reply]

  25. Kali says

    I love your website! I love baking and making homemade stuff but it is sometimes hard to find a more healthy way to do it. I made these bagels and than toasted it. It was amazing! Thanks so much for sharing and all your hard work:)

    [Reply]

  26. Katie says

    These are amazing!! So much easier than the regular white flour bagel recipe I have made in the past, and so delicious!!

    [Reply]

  27. Summer says

    Hello I was wondering when you broil the bagels where do you put the rack inthe top middle bottom. My bagels browned, my stove also asked me broil low or high. Thanks a bunch

    [Reply]

    Laura Reply:

    I put them on the middle rack at high broil.

    [Reply]

  28. Sheri Conant says

    Do you ever put baking soda in your boiling water? I have made bagels and soft pretzels in the past and that is usually in the water.

    [Reply]

    Laura Reply:

    No, I don’t. But I’m sure that would work.

    [Reply]

  29. Stephanie Strange says

    I LOVE this recipe!! My daughters request bagel every morning, and when we run out, they are begging me to make more! I keep them in the freezer and just thaw and toast them in the toaster as needed.

    I also added dried cranberries, orange zest, and a little bit of cinnamon to a batch…they were crazy good! Those are my favorite! :)

    In the oven now, I have a cinnamon sugar one that has a layer of large sugar crystals on top. I used to order one like that at a bagel shop when I was younger. We will see what happens. ha! I also added chocolate chips to some to see how that turns out. These will be more like a dessert bagel, but that is okay too!

    Thank you so much for sharing your recipes!

    [Reply]

  30. Melissa says

    This was my first time making bagels..they are so yummy but stayed a little too wet so next time I’ll boil them a little less..and I might try using my spelt/sweet sorghum flour mix and see how they turn out! THANK YOU for the wonderful recipe!

    [Reply]

  31. Lisa Purbaugh says

    How dense are these bagels? I am looking for a lighter recipe for honey wheat bagels. The two that I’ve tried so far are way to dense & uncomfortable to eat. Thanks.

    [Reply]

    Laura Reply:

    These are pretty dense. Every once in a while I get a batch that seems lighter, but generally they do turn out a little bit heavier. They do much better with freshly ground white wheat flour.

    [Reply]

  32. Nicole says

    I am wondering where the difference in the amount of flour comes in. It says you need 4 1/2 c but then you only mix 2 c. Is it just in case you need to add in extra?

    [Reply]

    Laura Reply:

    Here’s how the directions read: “Stir together 2 cups of the flour, the salt and the yeast. Add in the warm water and 3 Tablespoons honey. Gradually add in the remaining flour.”

    You simply add the other 2 1/2 cups slowly after you’ve mixed the initial 2 cups with the water and honey, until it forms a nice dough. Hope that helps!

    [Reply]

  33. Mary says

    I just made these and while they are not nearly as pretty as yours, I am ecstatic! My kids love them, they’re healthy AND I just figured out they cost me 1/3 of the price of store bought ones that are on sale! This is the first time I have ever had a bagel that didn’t come out of a bag, and I don’t think I will ever go back. Hopefully they will get prettier with practice!

    [Reply]

  34. jae says

    i made these with whole grain no addative flour(rogers) and they turned out beautiful had to fight my neice and nephew off so they wouldnt all get eatten there 2 and 8 and these kids dont eat anything healthy!! GREAT RECIPE its nice to have a healthy bagel without all that sodium and additives from allot of that store bought flour and all the preservatives from packaging. thank you so much!!

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  35. Tricia B. says

    oh man these bagels made my mouth water just thinking about em so i finally tried them!

    per others reviews, i didn’t broil them. i boiled for just 30-45 seconds on each side then baked for 25 min.

    i dipped directly into sea salt & sesame seeds and loved em (although, go light on the sea salt – it can be too salty if you dip it in a plateful of salt)

    i even made the mistake of pouring all of the flour in before mixing the first half and they seemed to rise when boiled and baked anyway.

    next time, i’m going to make everything bagels! THANKS LAURA!!!

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  36. Lil says

    I am in the 20 minute wait period but already I have ran into a small problem…I only had whole wheat pastry flour and I had to start over because it was too dry. I ended up only using 3 cups of flour. Do you think this kind of flour is going to make the recipe not turn out?

    [Reply]

    Laura Reply:

    Pastry flour doesn’t usually work for recipes that call for yeast, but I’m sure they will still turn out decent. :)

    [Reply]

    Lil Reply:

    Good to Know for next time!! They did actually turn out and were pretty fun to make!! Only 2 shrivled up. Not bad I thought. Can’t wait to make them again seens how there are only 2 left.Thanks!

    [Reply]

  37. Samantha says

    I am so thankful to God that I found this site I have 4 girls and a military husband. He has decided we need to go all natural so this has been a God sent! The Bagels have come out perfect! We use to live in Nebraska (offutt), but now am an Ohioan. We totally miss Ted and Wallies in the Old Market! We love all your posts. Thanks

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  38. Michelle says

    I have been wanting to try these for a long time. So for your “try something new” challenge, I finally made them! They turned out really good, and I am so excited to finally be able to serve my family bagels again. They beg for them all the time, but I don’t like store-bought bagels, not healthy! (And cost too much with 4 kids going through them like crazy!)

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  39. Nicky says

    These look great, I can’t wait to try them! However, I only have instant yeast on hand, do you think I can use it instead of active dry yeast? Thanks!

    [Reply]

    Laura Reply:

    Yes, that will work!

    [Reply]

  40. says

    I made these today. I had another recipe for cinnamon raisin bagels that took A LOT of time.. and energy, which I do not have. So, I added some sugar to these (about 3 tbsp), a cup of rehydrated raisins, a tbsp of cinnamon and 1/2 tsp of nutmeg. I did not broil my bagel (hehe) I boiled them for a minute each side, then followed this other recipe’s way of baking, 5 minutes at 500, then 5-10 minutes at 450, until golden. They are delicious :) Just wanted to share.

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  41. says

    Hi everybody,
    I have little suggestion regarding bagels. When you boil the bagels with honey instead put l table spoon Baking Soda to water – boil just you are doing boiling, draining on paper towel and then bake – the bagel will be chewy and great. Just give a try. I learned this method in baking school.
    thanks
    almas

    [Reply]

  42. Jessica S. says

    I made these bagels today. Followed the tips in the comments about not broiling and only boiling for a minute total and they came out awesome! I added some raisins and cinnamon to some, and garlic powder, onion powder and sesame seeds to some, and then topped the rest with just some oats and man are they good. I think I will try some blueberry bagels next time. Thank you so much for this easy quick recipe!! :)

    [Reply]

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