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Real Food Recipes: Homemade Bagels

Homemade Bagels From WholesomeMommy.com

I know this sounds like a daunting task, but you will be astonished at how easy these really are!  I know I was… and I am a beginner at breads and baking.  The whole deal takes around an hour and that includes baking time!  These are fun treat to make up and then enjoy for breakfast for a couple days {or use them in place of sandwich bread!  I love a turkey sandwich on a bagel!}.  You can make them with fresh milled wheat {read why my family mills our own here} OR store bought bread flour.  I recommend using an unbromated one such as King Arthur’s brand if you go that route. Either way, you’ll end up with a nutritious, filling, CLEAN, real food bagel without a bajillion ingredients – just simple, readable ones.

One thing you should know about bagels is that they have a two step cooking process.  First you boil them, then you bake them.  It is important that you do both.  It is what gives a bagel its chewy texture.  A bagel that isn’t boiled is just a roll with a hole! :)

Whole Wheat Bagels From WholesomeMommy.com

Note:You can add toppings to these. Just have the topping (such as sesame seeds, poppy seeds, cinnamon sugar, etc) in a plate and when the bagels come out of the boiling water place them face down into the toppings. Then, add to the baking sheet. Bake and flip just like you would the plain ones.

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  1. Joellyn Aldrich says:

    I made these today!! They’re super easy and soooooo yummy!! And this is first time I’ve ever made bagels!! Thanks for the great recipe!

    • Denisesawyer says:

      Told you so! LOL.
      They sound intimidating, but they aren’t. My friends are so impressed when I say I made homemade bagels. =)
      Wholesome Mommy

  2. Hi there to every one, the contents existing at this web site are
    really amazing for people experience, well, keep up the
    nice work fellows.

  3. I only have King Arthur AP flour will that work?

    • Denisesawyer says:


    • Amy Schmelzer says:

      I mixed up the dough last night using KA AP flour because I ran out of WWW and really wanted bagels. I let it rest in my kitchen overnight which is cold (60 F) because it is winter. The dough rose a lot, so I punched it down before shaping this morning. I should have read the directions better about the shaping part because the well risen dough stretched a lot and was long enough to wrap around my hand twice. Each bagel started out with a hole but the first bagel’s hole closed up before I had finished shaping the eighth bagel. The yeast was very happy and didn’t need any resting before boiling. When they baked they looked more like the spiral of a cinnamon roll than the annulus of a bagel. Oh, well, they tasted great. I can’t wait to try them again with KA WWW flour.

      • Denisesawyer says:

        Fantastic Amy! And, you will get better at it as you keep doing it. My first batch wasn’t the most beautiful batch either! LOl
        Wholesome Mommy

  4. I’ve made bagels before, but I like how these look (still in the oven). I used half bread flour, half white whole wheat, and I threw in a cinnamon swirl and some raisins (I’m a SUCKER for cinnamon raisin bagels!) Everything was super easy and came together nicely. I can’t wait to try these, but they look and smell like success!

    • Denisesawyer says:

      Glad you had success with the recipe Racheal! We love this recipe too and you can change the add ins any way you want! We’ve mimiced Panera’s cinnamon bagels and LOVED them. :)
      Wholesome Mommy

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