Sourdough Whole Wheat Bagels

You will need a scale to measure out the ingredients!
Servings 12 Bagels


  • 785 grams Whole Wheat Flour 100%
  • 12 grams Salt 2%
  • 31 grams Sugar 4%
  • 565 grams Water 72%
  • 157 grams Starter 20%


  • Scale all ingredients.
  • Use a professional mixer, place starter and water in the mixing bowl and mix for 1 minute to break the starter apart.
  • Add in the rest of the ingredients, mix at slow speed for 2 minutes. Switch to medium speed and continue mixing until gluten is fully developed.
  • Place dough in a slightly grease bowl, cover with plastic wrap or lid. Bulk fermentation for 3 hours at room temperature.
  • Divide and pre-shape into rounds of 125g. Rest 5-10 minutes.
  • Poke your finger in the middle of the rounds to make a hole and enlarge the hole.
  • Place on a parchment line paper and proof for 30 minutes.
  • 10 minutes before the bagels are done proofing, measure out 1000 ml of water, 10 grams of baking soda, and 10 grams of sugar and put in a pot or bowl. Bring the water to boil.
  • Pre-heat the oven to 400 °F.
  • Boil 1-2 bagels at a time, 30 seconds on each side. Remove and place on a rack to drain excess water.
  • Dip bagels into toppings of choice, sesame seeds, poppy seeds, and other toppings.
  • Place on a parchment line paper tray and bake for 15 minutes at 400°F.
  • Remove and transfer the cooked bagels onto a wire rack and let it cool before serving.

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