Wholewheat Bagel

For 8 bagels

  • 550g flour (2/3 bread flour, 1/3 wholewheat)
  • 20g sugar
  • 1/4 tsp yeast
  • 250g water
  • 1 egg
  • 10g salt
  • 25g butter (room temperature)

Preparation time: 20 minutes (preparing dough), 20 minutes (shaping), 30 minutes (boiling+baking)

Mix all the ingredients like for bread. Add the butter. Knead for 10 minutes until the dough is homogeneous and soft. Let it rest in the fridge for at least 6 hours. Take the dough out of the fridge and let rise for about 8 hours, until the dough has risen. Transfer dough to counter, divide into balls of 100g. Roll the balls, let them sit and shape the bagels, let them rest for 30mins to an hour. Meanwhile bring to a boil water in a pot. Add maple syrup, salt and baking soda. Boil the bagels for 1min30s. Preheat oven to 450F, bake the bagels and steam the oven at the beginning (like for bread). Flip the baking sheet after 10 mins, and cook them for 5 to 10 more minute (total time of 15 to 20 mins).




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