Honey Whole Wheat Sesame Bagels

Honey whole wheat sesame bagels are exactly the kind of baking project that pays you back tenfold. The trade-off for an afternoon of rising and shaping is a tray of bagels with a glossy chew on the outside, a tender wheaty crumb inside, and a nutty crown of toasted sesame seeds on every bite.

The sponge stage is what makes this method work. A wet preferment of yeast, honey, water, and a portion of the whole wheat flour ferments first, building flavor and gluten before the rest of the dough comes together.

Boiling the bagels for about a minute before baking is the step that separates real bagels from rolls with a hole. The brief bath sets the crust, gives that signature chew, and adding a spoonful of honey to the water encourages a deeper golden glaze in the oven.

Whole wheat dough takes a little more patience than white. The bran cuts gluten strands, so knead until the dough feels smooth and stretchy, not just combined.

Pro Tips

• Shape rounds first, then poke a hole through the center with your thumb and gently widen it. Holes shrink during boiling, so make them bigger than you think.
• Don’t crowd the boiling pot. Two or three at a time keeps the water hot and the bagels from sticking.
• Sprinkle sesame seeds on right after boiling while the bagels are still wet, so they actually stick.
• Bagels are best the day they’re baked, but freeze beautifully. Slice before freezing for easy toaster mornings.

Variations

• Swap sesame for poppy seeds, everything seasoning, or flaky salt for variety on a single batch.
• Mix half whole wheat with bread flour for a lighter, chewier bagel.
• Stir a handful of raisins and a teaspoon of cinnamon into the dough for a wheaty cinnamon-raisin version.