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Whole Grain Bagels

Posted Mar 20 2012 10:13pm

Ever since I met Sean I have been throwing around the idea of making bagels. He has a minor obsession with bagels so I was excited to take a stab at making them myself. Sean came out to Colorado this past week for his Spring Break so we had plenty of time to eat all of Boulder, plus more. I have a few posts about his visit so stay tuned.

We made the bagels at my Aunt and Uncles house! They were a great help making and eating the bagels! However, our plan of having the bagels for breakfast quickly turned into lunch.

The recipe is very easy and the results are out of this world. It is time-consuming because you have to let the dough rest a few times before it is ready to be cooked. But the wait is worth it.

Whole Grain Bagels: Recipe Adapted from The Kitchen Goddess Cookbook


  • 1 packet dry yeast
  • 2 3/4 cup warm water
  • 1/4 cup honey
  • 1 cup whole wheat flour
  • 4 cups unbleached enriched white flour
  • 1 cup spelt flour
  • 2 teaspoons salt
  • 1 egg, beaten with 1 teaspoon water
  • toppings of your choice


  1. In bowl, combine yeast, warm water, and honey. Whisk then let sit for 10 minutes, until foamy on top.
  2. Combine yeast mixture, whole wheat flour, white flour, and spelt flour and salt.
  3. With an electric mixer with a dough hook attached, mix on low speed for 3 minutes. Then medium speed for 3-5 minutes. Stop when dough is smooth and elastic.
  4. On a floured board, knead dough for 10 minutes by hand.
  5. Cover dough in warm place and let sit for 45 minutes.
  6. Form round balls, about 3 inches in diameter, with the dough. Poke a hole inside the center of each ball and stretch the dough to slightly widen the hole. Let the bagels rise for 25-30 minutes
  7. Preheat oven to 425. On stove, fill a large pot with water, and add salt, and bring to a boil.
  8. Drop bagels into the boiling water and boil for 2 minutes on each side.
  9. Transfer bagels onto an oiled cookie sheet. Brush with egg white and sprinkle with toppings or leave plain!
  10. Bake bagels for 25-35 minutes. Until golden brown on the outside.

Finalizing the kneading after the kitchen aid did all of the work!

45 minutes of waiting and the dough is ready to be made into bagels!

free form bagels

Finally into the boiling water!

A quick egg wash and toppings galore!


Between the four of us we ate 9 bagels!

It also happened to be Saint Patrick’s Day, so we added some green pesto to the bagel (on top of the cream cheese). It is a must try!

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