Whole Wheat Salt Bagels

September 15, 2011

As a child, one of my best memories was going to Brueger’s Bagels with my mom. The nearest location was a couple hours away, so we would stock up on a couple dozen and store them in the freezer and eat away at them for weeks.

True to form, my favorite variety was always the salt bagels. Sure, they had way too much salt on the tops, but part of the fun was to pick off the salt until you got the perfect amount.

A few weeks ago I made my first batch of homemade bagels! I don’t know why I hadn’t thought of doing it before, since it’s surprisingly easy. Although it takes a little time, the process is easy to understand and completely approachable.

Give it a try this weekend if you’re in the need of a weekend project!

Whole Wheat Salt Bagels
Recipe Adapted from Southern Living

*1 3/4 cups hot (120°F) water
*1 packet active dry yeast
*2 tablespoons honey
*2 teaspoons salt
*2 cups all-purpose flour
*2 to 3 cups whole wheat flour
*Additional kosher salt

*In a small bowl, combine the water and yeast. Allow to sit for five minutes.
*Pour water/yeast mixture into the bowl of an electric mixer; add the honey, salt and the 2 cups all-purpose flour and beat with the paddle attachment of an electric mixer until mixture is smooth.
*Change mixer attachment to a dough hook. Add in two cups of the whole wheat flour and stir for 6 to 8 minutes, or until dough is smooth and elastic. Add additional flour if necessary. Dough should be smooth, elastic, but not sticky.
*Shape dough into 10-inch long ropes about 1/2-inch in diameter (you should have 10 to 12 ropes total). Attach ends together to form a circle and pinch together to close.
*Place shaped dough rings on a parchment-lined baking sheet and cover with a towel. Allow dough to rise for 30 minutes to an hour. Refrigerate bagels for 4 to 6 hours.

*Preheat oven to 425°F. Line two baking sheets with parchment paper.
*Bring a large pot of water to boiling. Drop bagels, three at a time, into the boiling water for 1 minute, flipping halfway through. Transfer boiled bagels to parchment lined baking sheets. Sprinkle with kosher salt.
*Bake bagels for 15 to 18 minutes, or until tops are golden and bottoms are slightly browned. Cool slightly. Serve warm with butter!

Happy cooking!


  • Reply Tanja Hester September 15, 2011 at 4:52 pm

    Hi Madison — I hope all is well! I’m back into the bloggy swing of things, and am catching up on all your posts.

    This post had me at “salt.” 🙂 But like you (or at least you before), I had never even considered making bagels at home. This sounds completely do-able, though. Thank you for the inspiration!


  • Reply nat(thesweetslife) September 15, 2011 at 6:20 pm

    I made bagels from scratch early in my blog days and loved them! I need to do it again!! Can you believe I’ve never had a salt bagel? Must fix that 🙂

    • Reply MadisonMayberry September 17, 2011 at 12:59 pm

      Salt bagels are an absolute must! Especially for someone like me who loves things salty!

  • Reply Lauren at Keep It Sweet September 15, 2011 at 10:05 pm

    Matt has been asking me to make bagels forever! I really need to try it. Yours look so good:-)

  • Reply Becki Jacobs September 16, 2011 at 2:10 am

    These look yummy and the whole wheat is great here. I love salt and with a little cream these these must be amazing. I always liked Brueggers bacon horseradish cream cheese – Yum:-)..

    • Reply MadisonMayberry September 17, 2011 at 12:58 pm

      What a crazy creative cream cheese! I’ve never been much of a fan of the stuff, but Joey would love it!

  • Reply Baking Serendipity September 16, 2011 at 3:19 am

    Homemade bagels are definitely on my list of things to do. Yours look delicious! I loved buying a dozen bagels from Bruegger’s on Sundays and bringing them home to enjoy all week 🙂

    • Reply MadisonMayberry September 17, 2011 at 12:56 pm

      Glad to know we aren’t the only ones who do the whole ‘take a bunch of bagels home and eat them out of the freezer’ thing!

    Leave a Reply