Today, I leave this incredible recipe for homemade whole wheat bagels! Exquisite bread with which you can make all kinds of sandwiches with a touch of distinction! A fantastic idea for a bit of a change, to prepare party and birthday sandwiches or simply as an everyday bread! Surprise yourself with this traditional recipe in its whole grain version!
The bagel is a bread originally from Poland and is characterized by being round with a hole in the center. Also, it differs from other bread recipes due to its distinguished way of cooking. Which is done in two steps; The first is briefly pre-cooked in plenty of boiling water. And the second, in the oven, completing its final cooking.
Let’s talk a bit about the recipe:
These homemade whole wheat bagels are simple and easy to make. It is a recipe that does not have great complications in terms of its preparation. The ingredients to be used are just a few, frequently used and easy to find in any market. It turns out to be a malleable and docile dough, which should not present any type of complication during its preparation.
About the ingredients:
At Integralisimo, the whole wheat flour used is 100% whole grain, fine ground (I don’t use mixes unless I mention it). In general, depending on the brand, it can absorb more or less amount of liquid. So I recommend incorporating them gradually. Keep in mind that the lower the volume is, smaller final product you will get.
This is a recipe in which you can use milk, non-dairy milk or just water. Similarly, you have the option of using a mix of them, which can be half and half. Using just water, though, will make this whole wheat dough a bit more rustic. On the other hand, if you use animal or vegetable milk, it gives a certain softness to the dough.
The fat used in this opportunity is sunflower oil. But it can be replaced by margarine, butter, coconut oil, etc. As a result, depending on what fat is used, its texture can change. Therefore, always take into account the type of ingredient that is used to make a specific recipe.
This time egg is also used, which will make these whole wheat breads even softer and more spongy. Although if you are allergic, you can replace it with its equivalent in milk or water. For vegan diets for those allergic to lactose, you can substitute plant milk or water. Depending on what ingredient is used, breads with a particular texture and flavor will be obtained.
About the shape of the buns:
The dough is soft and malleable, but it is necessary to knead it enough to develop gluten and generate elasticity. This elasticity is what generates the crumb that characterizes this bread. Once the dough is ready, let it rise. Then it is divided into equal parts, ball each of them and let it rest for 10 minutes, in this way it relaxes and is docile.
With the proportions of this recipe, 9 bagels of a standard size were made, using approximately 100 grams of dough for each one. However, you can make whole wheat bagels any size you need, larger or smaller depending on your purpose.
Shaping these breads is simple. To get the hole in the middle, press down in the center of the ball of dough with the thumb. Next, you finish shaping with your hands, stretching the bagel just enough to enlarge the hole. In this way, it does not close completely during fermentation and/or cooking.
Optionally, for pre-cooking, the already molded bagels are placed on parchment paper and individually (cut squares of parchment paper). In this way, they are introduced into the boiling water without touching the dough, avoiding deformations. Resulting in bagels with a better appearance.
There are some recipes in which this pre-cooking is done at the end of shaping the dough, and others in which it is left to rise until it doubles in size. However, boiling unleavened dough will make for firmer, denser bagels. In contrast, boiling a leavened dough will result in lighter, airier bagels.
Finally, once the bagels are boiled, they are placed on a kitchen cloth to dry. Next, they are placed in a previously oiled baking dish and brushed with gold (mixture of egg and milk). Also, they are sprinkled with seeds, such as sesame, poppy, sunflower, pumpkin, etc.
Do you have any questions or suggestions? Write me a comment at the end of this recipe 👇
Do not forget to follow me on social networks to know the latest news in whole grain recipes!
- Whole wheat flour 500 g / 17,64 oz / 4 ¼ cups
- Sunflower oil 30 ml / 2 tbsp
- Milk 200 ml / ¾ cup / 13 ¼ tbsp
- Water 200 ml / ¾ cup / 13 ¼ tbsp
- Whole cane sugar 25 g / 0.88 oz / 1 tbsp
- Salt 8 g / 0.28 oz / 1 ½ tsp
- Egg 1
- Dry yeast 8 g / 0.28 oz / 1 ½ tsp - Fresh yeast 20 g / 0.71 oz
- Optional: sesame seeds, poppies, sunflower, pumpkin, etc.
- FOR BRUSH:
- Egg 1
- Milk 3 tbsp
- In a bowl place part of the water, whole cane sugar and yeast. Dissolve. Let it foam for 15-20 minutes.
- On the table, in a bowl or kneading machine place the whole wheat flour, salt, sunflower oil, egg and foamed yeast. Mix. Gradually add the water and milk. Knead until you get a smooth, soft and elastic dough.
- Make a bun with the dough, cover and leave to rise until it doubles or triples its volume.
- Degas and divide the dough into 9 equal parts (100 g approx). Make a bun with each of the parts.
- With your thumb, press the center of the dough to make a hole. Finish shaping by hand. Place on parchment paper. Cover with kitchen plastic film and leave to rise for 20 minutes.
- In a pot with plenty of boiling water, add the dough. Carefully remove the parchment paper with kitchen tongs. Boil for 1 minute on each side. Remove and place on a kitchen cloth.
- Place the bagels in a baking dish. Brush with the egg mixture and sprinkle with the seeds of your choice.
- Bake in medium high oven for approximately 15-20 minutes.
- Can be used butter, margarine or any other type of cooking oil.
- Replacement of sunflower oil for butter: 20 g / 1 tbsp.
- Milk can be replaced by water or vegetable milk.
- Egg can be replaced by milk, water or vegetable milk.
- Consume preferably before 3 days.
- Can be frozen (3 months).
- It gets 9 whole wheat bagels approx.
- Whole wheat flours depending on their brand can absorb more or less amount of liquid. Be sure to incorporate liquids gradually.