Whole Wheat Bagel Bread

This bread machine loaf captures the chewy, dense bite of a bagel without the boiling, shaping, or any of the hands-on work. You dump six ingredients into the machine, press start, and walk away.

The secret to getting that bagel-like chew from a bread machine is the vital wheat gluten. Whole wheat flour alone makes a crumbly loaf, but that small addition of gluten flour tightens the crumb and gives it the pull and resistance you expect when you tear into a real bagel. Honey adds the subtle sweetness that traditional bagel dough gets from malt syrup.

This is 100% whole wheat with no white flour blended in, so the flavor is nutty and earthy with a golden-brown crust.

Pro Tips

• Use warm water (around 110°F/43°C), not hot. Too-hot water kills the yeast before it can do its job.
• Vital wheat gluten is not optional here. Without it, you’ll get a dense, crumbly whole wheat brick instead of a chewy loaf.
• Check the dough ball after 10 minutes of kneading. It should be smooth and slightly tacky. Add a tablespoon of water if it looks dry and shaggy.
• Let the loaf cool completely before slicing. Cutting into hot bread compresses the crumb and makes it gummy.

Variations

• Everything bagel bread: Add dried onion flakes, garlic powder, poppy seeds, and sesame seeds to the dough. Brush the top with egg wash and sprinkle more on before baking.
• Cinnamon raisin: Stir in cinnamon and raisins at the mix-in beep for a sweeter breakfast loaf.
• Onion bagel bread: Fold in sauteed diced onions during the second knead cycle for a savory version.