Sourdough Honey Whole Wheat Bagels
There’s something truly satisfying about sinking your teeth into a freshly baked bagel. Today, I’m thrilled to share my recipe for Sourdough Honey Whole Wheat Bagels. These chewy, flavorful bagels are the perfect way to start your day or enjoy as a hearty snack.
Nostalgic Beginnings
As an enthusiastic baker, creating my own bagels at home has become my favorite recipe to make repeatedly. Not only do these Honey Whole Wheat Sourdough Bagels boast a delightful chewiness and complex flavor, but they’re also super simple to make. With just a few basic ingredients and a little patience, you can whip up a batch of these homemade bagels that hands down beat those from your favorite bakery.
I remember as a kid riding my bike on Saturday mornings in Central Florida. If you’re from the area, you’ll know the trail. Right off that trail, there was an Einstein Bagels, and this is my take on their delicious recipe.
Why Sourdough Honey Whole Wheat Bagels Are Better for You
Sourdough adds a unique tang and complexity to baked goods, making these bagels truly special. The natural fermentation process not only enhances the flavor but also improves the digestibility of the grains. Plus, using a sourdough starter means these bagels are made with natural leavening, avoiding commercial yeast altogether.
Recipe: Sourdough Honey Whole Wheat Bagels
Ingredients:
- 2 cups warm water
- 1/2 cup active sourdough starter
- 1/4 cup honey
- 1 teaspoon salt
- 3-4 cups whole wheat flour
- 2 tablespoons cold butter
Directions:
- Mix the Dough
In a bowl or stand mixer, combine the warm water, active sourdough starter, honey, salt, and whole wheat flour. Mix until the dough looks flaky, then let it sit for 10 to 15 minutes to allow the flour to absorb the water.
- Incorporate the Butter
Using a bread hook attachment or by hand, add the cold butter to the dough and knead until smooth, about 6-8 minutes.
- Let the Dough Rest and Rise
Once the dough is smooth, let it rest and rise in a covered bowl for about 1-2 hours, or until doubled in size.
- Shape the Bagels
After the dough has risen, take it out of the bowl and cut it into even portions. Adjust the size according to your preference for smaller or larger bagels. Shape each portion into a ball and then poke a hole through the center, stretching it to form a bagel shape.
- Boil or Chill the Bagels
At this point, you have the option to either boil the bagels or chill them overnight. Boiling the bagels for 30 seconds on each side helps create that classic crust we all love, but chilling them overnight allows for a longer fermentation period and enhances the flavor.
If boiling immediately: Bring a large pot of water to a boil, add a tablespoon of honey or baking soda (optional), and boil the bagels for 30 seconds on each side. Then place them on a parchment-lined baking sheet.
If chilling overnight: Place the shaped bagels on a parchment-lined baking sheet, cover, and refrigerate overnight. The next day, let them come to room temperature, then boil as described above.
- Bake to Perfection
Preheat your oven to 375°F and line a baking sheet with parchment paper. Place the boiled bagels onto the prepared baking sheet, brush with egg-wash, and bake for about 20-25 minutes.
Enjoy!
There’s nothing quite like the satisfaction of biting into a warm, freshly baked bagel that you made, especially with butter. Whether enjoyed plain, toasted, or with your favorite toppings, these Honey Whole Wheat Sourdough Bagels are sure to delight your taste buds and leave you craving more. Your mornings will never be the same again!
Connecting Through Shared Experiences
Baking sourdough also connects me to a community of other enthusiasts and bakers. It’s a shared experience. Whether you’re a seasoned baker or just starting, there’s always something new to learn and someone new to connect with.