Tevah Stoneground Whole Wheat Bagels

Chewy, golden, and wholesome — these fresh-milled bagels bring bakery warmth to your own kitchen.

Fresh-milled flour behaves like living food — fragrant, nutty, and full of character. These whole-wheat bagels start with a simple sponge for depth of flavour, then rest overnight for that classic chew. They’re deeply satisfying, simple to master, and endlessly adaptable for both sweet and savoury toppings.

Prep: 30 min + rest  |  Boil & Bake: ~30 min  |  Total (Active): ~1 hr active  |  Yields: 24 bagels

Ingredients — Full Batch (24 bagels)

• 1400 g stone-ground whole-wheat flour
• 2 Tbsp (30 g) salt
• 15 g instant yeast
• 100 g sourdough discard
• 900 g warm water
• ¼ cup brown sugar
• 30 g molasses

Half Batch Option (12 bagels): 700 g flour · 1 Tbsp (15 g) salt · 7 g yeast · 50 g discard · 450 g water · 2 Tbsp sugar · 15 g molasses

Method

1. Make the Sponge: In a large mixing bowl (or stand mixer bowl), combine 700 g of the flour with all 900 g warm water, yeast, and sourdough discard. Mix until smooth and slightly stretchy. Cover and rest for 30–60 minutes, until it becomes bubbly and fragrant — this builds flavour and strength.
2. Form the Dough: Add the remaining 700 g flour, salt, brown sugar, and molasses. Knead for about 10 minutes — by hand or mixer — until the dough is firm, elastic, and pulls cleanly away from the bowl. Whole-wheat dough should feel strong, not sticky.
3. First Rise: Cover the bowl and let the dough rise 45–60 minutes, or until puffy and nearly doubled. It will relax slightly but still feel dense — that’s perfect for bagels.
4. Divide and Shape: Weigh and portion into 24 pieces (about 100–105 g each). Shape into tight, smooth balls by tucking the dough under itself. Let rest 5–10 minutes so the gluten relaxes. Poke a hole through the centre with your finger and gently stretch to a 3–4 cm (1½ in) ring. Place on parchment-lined trays, spacing evenly, and cover lightly.
5. Cold Rest: Refrigerate for at least 3 hours or overnight. This slow fermentation adds flavour and gives bagels their signature chew.
6. Boil: Bring a large pot of water to a rolling boil. Add 1 Tbsp baking soda and 1 Tbsp honey to the water. Boil 3–4 bagels at a time, 1 minute per side, until slightly puffed. Drain well on a towel before topping.
7. Top and Bake: Brush each bagel with beaten egg white for shine and adhesion. Sprinkle on toppings like sesame, Everything mix, cheese, or jalapeño. Bake at 400 °F (200 °C) for 15–18 minutes, until deep golden brown and crisp. Cool slightly before slicing.

Variations

• Cinnamon Raisin: Add ½ cup brown sugar, 2 tsp cinnamon, and 1 cup raisins before kneading.
• Onion: Add 2–3 Tbsp dried minced onion to the dough; sprinkle more on top after boiling.
• Toppings: Sesame, poppy, Everything mix, cheese, or jalapeño.

Baker’s Notes

Bagel dough should feel firm, not tacky. Fresh-milled flour absorbs water differently; if the dough feels loose, sprinkle in extra flour until it tightens and cleans the bowl. The overnight chill is key — it develops that classic chew and makes the bagels easier to handle in the morning.

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🌾 Baked with fresh-milled flour from Tevah Flour Co. | Back to Daily Bread Journal →