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Sourdough Whole Wheat Bagel Recipe

These chewy whole wheat sourdough bagels have a nutty, wholesome flavor. These easy homemade bagels are perfect topped with cream cheese or layered with eggs and bacon.
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Prep Time 20 minutes
Cook Time 40 minutes
Bulk Ferment 10 hours
Course Breakfast
Cuisine American
Servings 10 bagels

Equipment

Ingredients
  

  • 325 grams water
  • 175 grams sourdough starter active and bubbly
  • 1.5 tsp salt
  • 500 grams whole wheat flour
  • 2 tbsp honey divided

Instructions
 

  • Using a kitchen scale, measure 325 grams of filtered water and 175 grams of active sourdough starter into a large bowl. Mix well with a whisk or a fork. 
  • Add in the whole wheat flour, salt, and 1 tablespoon of honey. Mix the dough together with wet hands or a dough hook. The dough will be stiff and shaggy.
  • Knead the dough by hand or with a stand mixer for 5-6 minutes, until the dough comes together in a smooth ball and feels like play dough. Cover the dough with saran wrap or a damp tea towel for 8-10 hours or until double in size.
  • Line a baking sheet with parchment paper.
  • When the dough has doubled, dump it onto a lightly floured work surface. Divide the dough into 8-10 equal portions (I use a scale to weigh and divide mine). Roll each piece of dough into a ball and set it on the pre-lined parchment paper. Cover and let rest for 20 minutes.
  • Create a bagel shape by picking up a dough ball and sticking your thumb or index finger through the middle of it. Gently stretch the dough outward in a circular motion to create the bagel shape. Set the bagels back on the baking sheet and cover. Let dough rest for 40 minutes.
  • Preheat the oven to 425 degrees F. Bring a large pot of water to boil and add in one tablespoon of honey.
  • Add 2-3 bagels at a time into the boiling water with a slotted spoon. Boil for 30 seconds on each side. Set each bagel back on the parchment paper.
  • Bake for 25-30 minutes or until the bagels are slightly golden brown.

Notes

  • Don't skip the step of boiling the bagels, 
  • The dough must double in size.  Room temperature will affect how quickly the dough will rise, make sure it doubles before baking. 
  • Bagels can be difficult to shape and it takes practice to shape them.  You'll get better!
  • If you don't have honey, substitute sugar or brown sugar for the honey. 
Keyword bread, sourdough,
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