since my bread recipes and burger bun recipe turn out well, I’m so obsessed with baking breads and buns. After so many researches, attempts and failures I gotta know something about baking breads and buns. And these wholegrain seeded bagels again proved to myself how much I studied about baking breads. So happy how these turned out and obsessed with these. Since I started to bake these breads, still didn’t bought a single piece of bread from outside. Started to eat all homemade. So happy about this healthy lifestyle. 

After so many researches about bagels, what I gotta know is Flour. It’s always good to use some bread flour for your bagels. More than all purpose flour, bread flour gives all what chewiness and dense that bagel wants. This doesn’t mean that you cannot use all purpose flour. But it is always good to use some bread flour. I got some leftover whole grain seeded bread flour that I bought for my healthy bread and used the rest to make these healthy bagels.

I think I had mentioned in so many my blog posts that I don’t have any stand mixture or any machine to make bread. I always used to knead by hands. But if you have a stand mixture it is perfect. Knead about 10-12 minutes from your stand mixture and about 15 minutes by your hands. This is not a sticky dough so little bit hard to knead by hands at the beginning. 

I took 300ml water for the dough including for the yeast mixture. Used 25ml to mix the yeast and around 250-260ml water from the rest to make the dough. 

Here i used only sesame seeds for my toppings but you can add any dried herbs and aromas, black sesame seeds, sunflower seeds or any other seeds you prefer. 

Any leftovers halve and place in the zip lock bag. And store in the freezer up to two weeks. When you are ready to eat, thaw and re heat in the oven Or well heated pan. 

1.mix 25ml warm water with 10g brewer’s yeast and 20g sugar until dissolved. 

2.into a large mixing bowl add 500g wholegrain seeded bread flour or any other bread flour and add the yeast mixture and mix using a fork. 

3.now add 10g salt and mx again. 

4.now start to add water little at a time and get the dough constancy. 

5.transfer the dough on to working board and start to knead. Knead at least 15 minutes.

6.add 1/4tsp olive oil to a large bowl and place the kneaded dough there. Cover with a cling wrap and leave it proof about 2h. 

7.after 2 hours, dough has been double in size. Punch it to release the air and transfer the dough to the working board. Knead more 5 minutes and shape it into a loaf. 

8.divide the loaf into equal parts, I did 7 small doughs weigh around 100-110g. Shape into small smooth and firm balls and place on a baking sheet prepared with a parchment paper and cover with a damp towel and leave it to rest 15 minutes. 

9.after 15 minutes pass, take one dough ball at a time and poke into the middle with a finger to create a hole. Then stretch the dough ball to create the bagel shape. cover with the damp towel and leave it to rest more 20-25 minutes. 

10.meantime heat a pot with water, not boiling water pot. Once it is well heated place 2-3 bagels at a time and cook one side about a minute and flip and cook the other side. Place again on the baking sheet and continue with the rest. 

11.meantime pre heat your oven up-to 200’C.

12.beat 1 yolk to egg wash and prepare a plate with any topping you wish to dip your egg washed bagels. I used some sesame seeds. 

13.egg wash top of the all the bagels and dip in the sesame seeds. 

14.bake in pre heated oven abut 18-20 minutes in 200’C. Flip and bake more 3 minutes and take out from the oven. 

15.cover with a kitchen towel and leave it about 10 minutes. 

16.slice and add any fillings you prefer and serve.