Wheat Sourdough Bagel Recipes
Sourdough bagels offer a chewy texture, deep flavor, and the nutritional benefits of natural fermentation. When made with whole wheat, they become even more nutritious, adding fiber, protein, and essential minerals to your diet. Below are three variations of wheat sourdough bagels: classic whole wheat, cinnamon raisin, and savory herb and cheese.
Each recipe follows a similar process—creating a sourdough starter, preparing the dough, fermenting overnight, boiling, and then baking to achieve that perfect crusty exterior and chewy inside.
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## **1. Classic Whole Wheat Sourdough Bagels**
### **Ingredients**
- 1 cup active sourdough starter
- 1 ½ cups warm water
- 2 tablespoons honey or maple syrup
- 3 ½ cups whole wheat flour
- 1 cup bread flour (for better structure)
- 2 teaspoons salt
- 1 tablespoon olive oil (optional, for a softer crumb)
- 2 quarts water (for boiling)
- 1 tablespoon baking soda (for boiling)
### **Instructions**
#### **Step 1: Prepare the Dough**
1. In a large bowl, mix the sourdough starter, warm water, and honey. Stir until dissolved.
2. Gradually add the whole wheat and bread flour, mixing with a wooden spoon or dough hook.
3. Add the salt and knead for about 8–10 minutes until the dough is smooth and slightly tacky.
#### **Step 2: Bulk Fermentation**
4. Place the dough in a greased bowl, cover with a damp towel, and let it ferment at room temperature for 8–12 hours (overnight).
#### **Step 3: Shaping the Bagels**
5. In the morning, divide the dough into 8 equal pieces.
6. Roll each piece into a ball, then use your thumb to poke a hole in the center, stretching it into a bagel shape.
7. Place shaped bagels on a parchment-lined baking sheet, cover, and let rest for 1–2 hours.
#### **Step 4: Boiling**
8. Preheat the oven to 425°F (220°C).
9. Bring 2 quarts of water to a boil, adding baking soda.
10. Boil each bagel for 30 seconds per side, then place them back on the baking sheet.
#### **Step 5: Baking**
11. Bake for 20–25 minutes or until golden brown.
12. Let cool before slicing and serving with your favorite toppings.
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## **2. Cinnamon Raisin Whole Wheat Sourdough Bagels**
For a slightly sweet and spiced variation, try these cinnamon raisin bagels. They are perfect for breakfast with a smear of cream cheese or butter.
### **Ingredients**
- 1 cup active sourdough starter
- 1 ½ cups warm water
- ¼ cup honey
- 3 ½ cups whole wheat flour
- 1 cup bread flour
- 2 teaspoons salt
- 1 tablespoon cinnamon
- ¾ cup raisins (soaked in warm water for 10 minutes)
- 2 quarts water (for boiling)
- 1 tablespoon baking soda
### **Instructions**
#### **Step 1: Prepare the Dough**
1. In a large bowl, mix the sourdough starter, warm water, and honey.
2. Gradually add the whole wheat and bread flour, then mix in salt and cinnamon.
3. Knead for 8–10 minutes, incorporating the raisins in the final minutes.
#### **Step 2: Bulk Fermentation**
4. Let the dough rise overnight at room temperature.
#### **Step 3: Shaping the Bagels**
5. The next morning, divide the dough into 8 portions and shape them into bagels. Let them rest for 1–2 hours.
#### **Step 4: Boiling**
6. Preheat the oven to 425°F (220°C).
7. Bring 2 quarts of water to a boil and add baking soda.
8. Boil bagels for 30 seconds per side.
#### **Step 5: Baking**
9. Bake for 20–25 minutes until golden brown.
10. Let cool before serving.
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## **3. Savory Herb and Cheese Whole Wheat Sourdough Bagels**
This version is packed with aromatic herbs and melty cheese, making it a flavorful treat for breakfast or sandwiches.
### **Ingredients**
- 1 cup active sourdough starter
- 1 ½ cups warm water
- 1 tablespoon olive oil
- 3 ½ cups whole wheat flour
- 1 cup bread flour
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon black pepper
- ¾ cup shredded cheddar or Parmesan cheese
- 2 quarts water (for boiling)
- 1 tablespoon baking soda
### **Instructions**
#### **Step 1: Prepare the Dough**
1. Mix sourdough starter, warm water, and olive oil in a large bowl.
2. Add the whole wheat and bread flour, followed by salt, garlic powder, oregano, basil, and black pepper.
3. Knead for 8–10 minutes, incorporating the shredded cheese at the end.
#### **Step 2: Bulk Fermentation**
4. Let the dough rise overnight at room temperature.
#### **Step 3: Shaping the Bagels**
5. In the morning, divide the dough into 8 pieces, shape into bagels, and let rest for 1–2 hours.
#### **Step 4: Boiling**
6. Preheat the oven to 425°F (220°C).
7. Bring 2 quarts of water to a boil and add baking soda.
8. Boil each bagel for 30 seconds per side.
#### **Step 5: Baking**
9. Sprinkle extra cheese on top if desired, then bake for 20–25 minutes.
10. Let cool before serving.
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## **Tips for Perfect Sourdough Bagels**
- **Active Starter:** Ensure your sourdough starter is bubbly and active before using.
- **Overnight Fermentation:** This develops the best flavor and texture.
- **Boiling:** This step is crucial for creating the signature chewy texture.
- **Baking Temperature:** A high oven temperature (425°F) helps achieve a crispy crust.
With these three whole wheat sourdough bagel recipes, you can enjoy a variety of flavors while benefiting from the healthful properties of fermented dough. Whether you prefer the classic, a sweet cinnamon raisin twist, or a savory herb and cheese version, each recipe offers a delicious homemade treat.
Further Reading
Practical Container Peppers & Sprouts for Beginners
https://www.amazon.com/Practical-Container-Beginners-Gardening-Techniques-ebook/dp/B0DVCJCSTB/
Yeast Recipes & Cornbread Recipes
https://www.amazon.com/Yeast-Recipes-Cornbread-Boxed-Sets-ebook/dp/B0D4WPN9P9/
Phyllo Dough Dessert Recipes & Meatloaf Recipes
https://www.amazon.com/Phyllo-Dessert-Breakfast-Recipes-Meatloaf-ebook/dp/B0DMKZF4ZD/
