Homemade Whole Wheat Sourdough Bagels

Chewy with a slight sourdough tang, these Whole Wheat Sourdough Bagels are easy to make and a perfect breakfast treat! Slather them with cream cheese or butter! You'll never buy store bought bagels again after you make homemade bagels!

Just like a lot of sourdough recipes, these bagels take some time, but they aren't hard to make. It's a mix and let rest kind of recipe. They are so worth it though!

The first time I made them, they were gone in a matter of days. My whole family loved them just like they love my Sourdough English Muffins! If you love sourdough bagels, you'll love these whole wheat sourdough bagels!

Now, they've become a recipe I make almost every weekend! They are made with whole wheat flour instead of all purpose flour to add a nutty flavor and a little more fiber than regular flour.

Ingredients to Gather

• Active Sourdough Starter. You'll want to make sure your sourdough starter is active and bubbly. It should be fed the night before and ready for when you are going to mix the dough. You can make your own homemade sourdough starter, buy one, or get one from a fellow sourdough friend. I've given portions of mine away numerous times.
• Whole Wheat Flour. You can find whole wheat flour in your local grocery store in the baking aisle. Lots of brands make whole wheat flour now.
• Honey. We'll be adding honey to both the dough and the simmering water where we will boil the bagels.
• Salt. The salt will add both flavor to the bagel as well as control the yeast. Without the salt, the bagels will overproof and cause a flat bagel.
• Water. Filtered water is best. I like to use water from my Brita filter.

See printable recipe card for full recipe information on ingredients and quantities.

Substitutions and Variations

• Change the flour! If you can find whole wheat bread flour, you can use that too! There's a big difference between bread flour vs all purpose flour. Bread flour will add more gluten to your bagels and make them a little more chewy. White whole wheat flour is a great choice too!
• Change the boiling liquid! Changing the boiling liquid by using honey, malt syrup, or baking soda creates a different twist on the classic bagel crust.
• Change the shape! You can make these larger, mini bagels, or even sourdough dinner rolls by simply changing the shape before boiling.
• Add a topping! Once the bagels are boiled, top them with sesame seeds, everything bagel seasoning, poppy seeds, or whatever your family loves.

How To Make Whole Wheat Sourdough Bagels

Step 1: In the bowl of a stand mixer fitted with the hook attachment, add the water and sourdough starter. Mix well.

Step 2: Add the whole wheat flour, salt, and 12 g of honey. Close the stand mixer and let it mix for 5-6 minutes.

Step 3: When the dough forms a ball and comes away from the sides of the bowl, cover the bowl with plastic wrap or a damp kitchen towel. Let it rise for 8-10 hours or until it doubles in size.

Step 4: In the morning, lightly flour your surface and turn the dough onto the surface. Cut the dough into 8 pieces for larger bagels, 10 pieces for smaller bagels.

Step 5: Shape the dough into small balls and let them rest on a parchment lined baking sheet for 10-15 minutes.

Step 6: Push your finger through the dough ball and shape into a bagel. Let the dough rest for 30-40 minutes on the baking sheet.

Step 7: Preheat the oven to 425 degrees F. Fill a Dutch oven ¾ of the way full with water and bring it to a simmer. Add 12 g of honey to the simmering water and let it dissolve.

Step 8: Carefully add 2-3 bagels at a time to the boiling water. Let them boil for 30 seconds and remove the bagel. Continue until all the bagels are boiled. Place the bagels back on the baking sheet. Bake for 25-30 minutes or until golden brown. Serve immediately.

Sample Bakers Schedule

• 8pm- Mix the ingredients together and cover with plastic wrap once the dough comes together.
• 6am- Turn the dough onto a floured surface. Let it rest 10 minutes.
• 6:10am- Cut the dough into 8 equal pieces for larger bagels, 10 pieces for smaller bagels. Shape them into balls. Let it rest for another 10 minutes.
• 6:20am- Push your finger through each ball and shape them into bagels. Cover and let them rest for 40 minutes.
• 7am- Bring a Dutch oven to a simmer. Preheat the oven to 425 degrees F. Add the honey and boil each bagel for 30 seconds. Carefully remove the bagel from the water and place it back onto the parchment lined baking sheet.
• 7:30am- Bake for 25-30 minutes or until golden brown. Remove from the oven and enjoy.

Tips and Tricks

• Before making this recipe, make sure you are familiar with the terms in my sourdough glossary as well as some essential sourdough tools that are helpful when making all sourdough recipes.
• Don't rush the rising of the dough! If your kitchen is colder, it can take up to 12 hours for the dough to rise. If your kitchen is warmer, the dough may be ready in about 6 hours. Just keep an eye on the dough.
• The bagels will be chewier the longer you boil them for. If you prefer bagels with a slight less chew, boil them for only a few seconds.
• A stand mixer makes really easy work of mixing the dough. This tends to be a very stiff dough, so it can be difficult to mix by hand. It's not impossible though, so if you don't have a stand mixer, feel free to knead it by hand.
• Make sure your sourdough starter is active and bubbly. Since we are not using any commercial yeast, it's really important that you do the float test to make sure the starter is ready. Fill a small bowl with water and add one tablespoon of your starter to the bowl. If it floats, it's ready to bake with. If it sinks, you should feed it again before mixing it into the bagel dough.

Toppings for Whole Wheat Sourdough Bagels

This recipe makes a delicious whole wheat bagel, but there are so many different options when topping bagels. Here are a few of our favorites. To make sure the toppings stick to the bagels, brush the bagels with a simple egg wash before baking.

• Sesame Seeds
• Poppy Seeds
• Everything Bagel Seasoning
• Coarse Salt
• Dehydrated Onion
• Garlic Powder
• Cheddar Cheese
• Oats

When you are looking to serve these bagels, I've collected a bunch of recipes when thinking about what to serve with bagels. There is something for everyone!

Storage Tips

Once the bagels are cooled, place them in a Ziploc bag or an airtight container. They will last for 3-4 days. Then they should be frozen.

These bagels freeze wonderfully. Allow the bagels to cool completely and then cut them in half. Place them in a gallon Ziploc bag and freeze for up to 3 months.

Whole Wheat Sourdough Bagels FAQ

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