Whole Wheat Bagel

My absolute favorite when it comes to bagel is blueberry one, how about you? 😀 Feel like I cannot stop toasting bagels whenever we get the blueberry one. The following isn’t blueberry though, but whole wheat 😀

You can sprinkle your unbaked bagels with anything you like, but this time I use sesame seeds and sunflower seeds 🙂

1 c lukewarm water

1 tbsp dry instant yeast

2 1/2 c whole wheat flour

2 tbsp peanut oil (or whichever oil you prefer to use/available)

a pinch of salt

Topping:

sunflower seeds, whole or chopped

toasted sesame seeds

bagel salt

For Boiling:

enough water

1 tbsp baking soda

Method:

Bloom yeast in lukewarm water then add in peanut oil and salt

Mix in 1 1/2 c flour, stir with wooden spoon then add in the rest of the flour, knead

Cover with clean towel and let stand for an hour

Divide dough into two portions and shape into long ropes. Cut into smaller ropes and make bagels from each rope. place on aluminum foil lined baking sheet and let rest for half hour

Bring water to boil and dissolve baking soda in it. Low heat to simmer.

Drop a bagel each at a time (or two), for a minutes or two, turn over bagel and boil for another minute or two

Place bagel back on baking sheet and sprinkle with toppings

Bake bagel for 10 minutes at 475 F

Best freshly baked, but good in room temperature for 2-3 days (without them getting hard/stale)

Enjoy 🙂

Print Recipe

Whole Wheat Bagel

Servings: 0

Ingredients

• 1 c lukewarm water
• 1 tbsp dry instant yeast
• 2 1/2 c whole wheat flour
• 2 tbsp peanut oil or whichever oil you prefer to use/available
• a pinch of salt

Topping

• sunflower seeds whole or chopped
• toasted sesame seeds
• bagel salt

Boiling

• enough water
• 1 tbsp baking soda

Instructions

• Bloom yeast in lukewarm water then add in peanut oil and salt
• Mix in 1 1/2 c flour, stir with wooden spoon then add in the rest of the flour, knead
• Cover with clean towel and let stand for an hour
• Divide dough into two portions and shape into long ropes. Cut into smaller ropes and make bagels from each rope. place on aluminum foil lined baking sheet and let rest for half hour
• Bring water to boil and dissolve baking soda in it. Low heat to simmer.
• Drop a bagel each at a time (or two), for a minutes or two, turn over bagel and boil for another minute or two
• Place bagel back on baking sheet and sprinkle with toppings
• Bake bagel for 10 minutes at 475 F
• Best freshly baked, but good in room temperature for 2-3 days (without them getting hard/stale)
• Enjoy 🙂