Whole Wheat Bagels

Whole wheat bagels are chewier, heartier, and more flavorful than their all-white cousins, and this bread-machine version makes the process approachable without skipping the two steps that actually define a bagel: shaping a ring and boiling it before baking.

The dough blends bread flour and whole wheat flour roughly half-and-half. That ratio keeps the bagels structurally sound, because pure whole wheat dough lacks the gluten strength to hold a proper chew. Molasses adds the deep, slightly bitter sweetness that defines the style and feeds the yeast for a richer ferment.

The boil is what makes a bagel a bagel. That seven-minute bath in simmering sugared water sets the crust before the oven, giving bagels their characteristic glossy, chewy exterior and dense interior. Skip it and you end up with round rolls.

A 20-minute rest in the fridge after mixing is important for handling. Cold dough is easier to roll into tight, uniform logs, which is what gives bagels their even ring shape without splitting during the boil.

Chef Tips

• Seal the ring ends with water and press them firmly together. Loose seams fall apart in boiling water and ruin the shape.
• Boil only 4 or 5 at a time. Crowding the pot drops the water temperature and makes soggy, pale bagels.
• The original recipe says “bake at 45 degrees” which is a typo. Bake at 450°F (230°C) for 25 to 30 minutes, flipping halfway.
• Apply seed toppings immediately after boiling while the bagels are still wet. Dry bagels won’t hold seeds.

Variations

• Substitute honey for molasses for a lighter, sweeter bagel and more golden color.
• Sprinkle everything-bagel seasoning instead of plain sesame or poppy seeds for the classic NYC flavor.
• Add 2 tablespoons vital wheat gluten to the flour mix for even chewier bagels.