Easy Whole Wheat Sourdough Bagels

These easy whole wheat sourdough bagels make the perfect breakfast or brunch!

Golden brown and slightly chewy, these homemade bagels are delicious topped with cream cheese or butter. 

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We love sourdough breakfast recipes, and pancakes, crepes, or french toast are frequent dishes in our household.

But these chewy bagels deserve a special place at the table. They are flexible and can be added to any meal.

Wedge cheese and Canadian bacon slices in between the fluffy crumb for a delicious breakfast sandwich. 

Layer them with turkey slices for a filling sandwich. They can also be shuffled to dinner as a side for chili or soup!

We are working with whole grains here, and the nutty flavor and slight sourdough tang are wholesome and delicious.  

The best thing about these bagels is how easy they are to make.  Yes, they do take time to bulk ferment.  But after you knead the dough in the evening, it’s all hands-off until morning! 

Get my easy same-day sourdough bread recipe here.

Ingredients

• 175 grams Active Sourdough Starter:

You should feed your sourdough starter 4-8 hours before making this recipe, depending on room temperature. The starter should be bubbly and active when added to the bagel dough. 

• 500 grams of whole wheat flour:

I am using  Bob’s Red Mill flour in my recipe, but you can substitute any brand you like.  Whole wheat flour can be found at most grocery stores. 

• 1.5 tsp salt:  

The salt adds flavor and controls the yeast (if you forget it, the bagels will not turn out!)

• 2 Tbs honey (divided):  

I add honey to both the dough and the boiling water for a touch of sweetness. 

• 325 grams filtered water:

Filtered water works best for this recipe. Chemicals can slow down the rising action of the sourdough starter. 

Find more amazing sourdough recipes for beginners here. 

Variations

• Top them with sesame, poppy seeds, or bagel seasoning for a gourmet twist. 
• If you do not have whole wheat flour you can make these bagels with all-purpose flour.
• If you do not have honey on hand, you can substitute 1-2 tablespoons of sugar or brown sugar.
• You can make these bagels with your stand mixer or by hand. I enjoy kneading dough, so I usually do the latter. 

How To Make Whole Wheat Sourdough Bagels

Step 1: Measure + Knead Dough

Using a kitchen scale, measure 325 grams of filtered water and 175 grams of active sourdough starter into a large bowl or bowl of a stand mixer. Mix well with a whisk or a fork. 

Next, add the flour, honey, and salt. Using wet hands or a spatula, mix the dough until it forms a rough, shaggy ball. This is a stiff dough; it will feel dry and firm, but as you work it, it will become softer and softer. Let the dough sit for 15 minutes. 

If using a stand mixer, turn it on to low speed. Using the dough hook attachment, mix the dough for 5-6 minutes. 

If mixing by hand, knead the dough for 5-6 minutes until it becomes smooth.  The dough will become smooth and feel just like play dough.

I love to knead dough and find it relaxing. But choose whichever method you prefer.

Step 2: Let The Dough Double

Cover the dough with plastic wrap, a damp tea towel, or a shower cap and let it rise for 8-10 hours or until double in size. This dough will get big and poofy—that’s normal!

Step 3: Shape The Dough

Once the dough has doubled in size, lightly flour your work surface.  Use a bench scraper to scrape the dough out.  Divide the dough into 8-10 equal pieces. 

Line a baking sheet with parchment paper. 

Roll each piece of dough into a small ball and set them on the baking sheet a few inches apart.  Cover the dough with plastic wrap and let rest for about 20 minutes.

Next create a bagel shape. Stick your thumb through the middle of the dough balls and stretch out the sides, massaging the dough in a circular motion. 

Bagel shaping does take some practice, so don’t be discouraged if yours does not look perfect!

Cover the dough again with saran wrap or a light, damp tea towel and rest for 40-60 minutes. 

Step 4: Boil + Bake

Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Fill a large pot with water and 1 tablespoon and bring it to a boil. Once the water is boiling, gently place 2-3 bagels into the boiling water with a slotted spoon.

Let boil for 20-30 seconds per side. The longer you boil them, the chewier the bagel will be. 

Set the boiled bagels back on the parchment-lined baking sheet. Sprinkle with poppy seeds, bagel seasoning, or sea salt. 

If you want shiny bagels, you can brush the tops with an egg wash at this point. Combine one egg with 1/2 cup water, then brush lightly over the surface of the bagels. 

Bake for 25-30 minutes or until the bagels are fully cooked. They will be slightly golden brown on the top and sound hollow when tapped on the bottom. Let the bagels cool, then transfer them to a wire rack. 

Baking Schedule

Here is the exact schedule I use for making this simple recipe:

9 pm: Mix the ingredients and let the dough rest for a few minutes. Knead the dough for 5-6 minutes or until it reaches a soft playdough consistency. Cover and let the dough rise overnight.

7 am:  The next morning, shape the dough into dough balls, cover them, and let them rest.

7:20 am:  With your thumb or index finger, create a hole in the middle of the bagels and gently stretch the dough into a bagel shape.  Cover again for 40 minutes. 

8:00 am:  Preheat the oven, boil the bagels, and bake for 25-30 minutes. 

8:30 am:  Bagels complete!

Baking Tips

• Boil the bagels; this is what gives them that chewy texture. Don’t skip this step!
• The dough must double in size before it is ready to use.  If your kitchen is cold, this may take a full 12 hours.
• Bagels can be difficult to shape: you may not get it right the first time.   Keep working at it, lopsided bagels still taste delicious!
• You can substitute white or brown sugar for the honey if need be. 

Storage Tips

• Make sure the bagels are completely cool before storing them.
• Place them in a plastic bag or airtight container and store them on the countertop for up to 4 days.
• To freeze, slice the bagels in half, wrap them in parchment paper, and then stick them in a ziploc container. 
• The best way to thaw these bagels is to pop them into a toaster!

I hope you enjoy these homemade sourdough bagels.  Let me know in the comments if you have any questions or concerns!

If you love whole wheat recipes try my soft sandwich bread.