Honey Whole-Wheat Bagels

Chewy and robust, yet tender and full of flavour, these bagels are sure to become a family favourite, as they are in our home.
Course Bakery
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 16 bagels
Calories 197kcal
Author Aimee


  • 2 1/4 cups warm water 110F
  • 2 Tablespoons yeast
  • 2 teaspoons salt
  • 3 Tablespoons honey
  • 3 cups whole wheat flour
  • 3 1/2 cups bread flour
  • 1 Tablespoon organic cane sugar or maple syrup (for the boiling water)
  • 1 beaten egg white for the glaze
  • 2 Tablespoons cornmeal for the pans


  • sea salt
  • sesame seeds
  • poppy seeds


  • In the bowl of a stand mixer, combine warm water and yeast. Stir with a fork and leave to sit for about 10 minutes until the yeast begins to blossom.
  • Add salt, honey and whole wheat flour, Using the dough hook attachment, beat mixture for one minute on low to combine flour, then 3 minutes on high.
  • Turn off mixer and allow batter to rest for 5 minutes for the whole wheat flour to absorb the water.
  • Add the bread flour, one cup at a time, mixing dough on low. The dough will be quite soft. Knead on low for 8 minutes, stopping the mixer and scraping down the sides of the bowl or the dough hook as needed.
  • Cover the mixer bowl with plastic wrap and allow the dough to rise for 1 hour.
  • During the rising period, prepare water in a large 4-1/2 litre pot. Bring to a boil, and add cane sugar or maple syrup (the sweetener will give the bagels a nice sheen when they come out of the water). Cover the pot and leave simmer on low. Grease 2 baking sheets with oil and sprinkle generously with cornmeal. Whisk egg white together with 1 teaspoon of water for the glaze and set aside.
  • Prepare toppings of choice - poppy seeds, sesame seeds - and reserve. Preheat oven to 450F.
  • Turn dough onto a lightly floured work surface and punch down. With a sharp knife, divide the dough into 16 equal pieces. Shape each piece into a ball. Allow to rest for 3-4 minutes.
  • With your thumb, press deep into the centre of the ball, and open up a hole. Twirl the bagel around your thumb, gently stretching the dough apart.
  • Place formed bagels together on the floured work surface, cover with a towel and leave until dough is slightly raised - about 10 minutes. Meanwhile, bring your water to a low boil.
  • Gently lift bagels, one at a time, and lower into the simmering water. Do not do more than 2 or 3 at a time. Cook for 60 seconds, give or take, then flip them over in the water using a slotted spoon, and cook for another 60 seconds.
  • Lift bagels out with the slotted spoon, and place on your baking sheet. Repeat until all the bagels are boiled.
  • Brush with the egg glaze and dress them up with the topping of your choice and a sprinkling of coarse salt before popping them in the oven.
  • Bake bagels for about 25-30 minutes, rotating the pans halfway through. Keep an eye on them so that the bottoms don't burn. Remove from oven and cool on a rack.


Calories: 197kcal | Carbohydrates: 41g | Protein: 6g | Fat: 1g | Sodium: 295mg | Potassium: 120mg | Fiber: 3g | Sugar: 4g | Calcium: 12mg | Iron: 1.1mg