Honey Whole Wheat Water Bagels



Dry Ingredients:

Oil for bowl:

Flour for second rise:

Water for Boiling:



  1. In a large work bowl, dissolve yeast with 1 teaspoon sugar and 1½ cups warm water until yeast becomes foamy.
  2. Add 2 tablespoons sugar, salt, wheat flour, and 2 cups of the flour.
  3. Using a electric mixer or the paddle attachment for a stand mixer, beat on medium speed for 2 minutes.
  4. Remove mixer or paddle attachments from bowl.
  5. Insert a dough hook into the stand mixer.
  6. Stir in enough of the remaining flour to make a soft dough.
  7. Grease a large bowl.
  8. Place dough in bowl, turning to coat all sides with oil.
  9. Cover with a slightly damp towel.
  10. Let rise in a warm place, free from drafts, until double in bulk, about 1 hour.
  11. Punch down dough.
  12. Turn dough out onto a floured surface.
  13. Knead for 30 seconds.
  14. Divide dough into 8 balls.
  15. Press your thumb through the center of each ball of dough.
  16. Gently enlarge hole; smooth edges.
  17. Place bagels on a lightly floured surface.
  18. Cover with a dry towel.
  19. Let rise for 30 minutes.
  20. While the bagels are rising take care of the next 5 steps.
  21. Grease 2 large baking sheets; set aside.
  22. In a small bowl, mix glaze ingredients and set aside.
  23. Preheat oven to 375°. Use the pure convection setting of 350° if you are baking more than one sheet of bagels at a time.
  24. In a large pot, combine 2 tablespoons sugar and 3 quarts of water.
  25. Bring to a boil.
  26. Reduce heat so that water simmers gently.
  27. Carefully lower bagels into water 1 at a time.
  28. Cook 3 to 4 bagels at a time.
  29. Bagels will sink, then rise to the surface immediately.
  30. Boil 30 seconds on each side, turning with a large slotted spoon.
  31. Using the slotted spoon, remove boiled bagels from boiling water and place on prepared baking sheets.
  32. Brush with egg-yolk glaze.
  33. Bake 25 to 30 minutes, or until golden brown.
  34. Cool on racks.


Makes 8 bagels, each approximately 3-inches in diameter.

Eat whole or split and toast.

Try my other recipes for bagels: cinnamon raisin water bagels, rye cheddar beer water bagels, sourdough water bagels, pumpernickel sourdough water bagels, water bagels, cheddar cheese water bagels, and pumpernickel water bagels.

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Recipe adapted from Breads, by Sharon Tyler Herbst. Tuscan: HPBooks (1983).