A shaped ring with an uncracked edge that holds its outline is a useful hydration check. Whole wheat and spelt flour continue absorbing water during the flour-and-water rest, so judge the dough afterward rather than adding the full 340 ml immediately. A ring that slumps and loses its hole suggests the dough is too wet.
BreadsWhole Wheat and Spelt Bagels
Whole wheat and spelt flour give these bagels a nutty flavor and a firm, chewy crumb. An autolyse helps the whole-grain flours absorb water before the dough is kneaded.
Ingredients
For the dough
- Dry leavening agent (yeast, baker's, active) 6g Nutrition & impact details for Dry leavening agent (yeast, baker's, active)
For boiling
Preparation Steps
Hydrate the flours
Mix the whole wheat flour and whole spelt flour with most of the warm dough water until no dry flour remains. Reserve some water for the yeast and for adjusting the dough. Cover and leave for 20–30 minutes.
Activate the yeast
Stir the active dry yeast and sugar into some of the reserved warm water. Leave for 5–10 minutes, until foamy.
Knead and rise
Work the yeast mixture into the hydrated dough, then add the salt. Knead for 8–10 minutes, adding the remaining dough water gradually only if the dough feels dry or crumbly. Stop when it is firm but pliable, noticeably stiffer than ordinary bread dough; cover and leave for 60–90 minutes, until visibly puffy.
Shape the bagels
Divide the dough into equal pieces and roll each into a ball. Push a finger through each center and gently widen the hole so it remains open as the dough rises. Place on a parchment-lined baking sheet, cover, and leave for 20–30 minutes, until slightly puffy.
Boil and bake
Heat the oven to 220°C (425°F) and bring the boiling water to a gentle boil in a wide pot. Boil the bagels in batches for 45–60 seconds per side, then drain and return them to the baking sheet. Bake for 18–22 minutes, until browned and firm on the outside. Cool on a rack before slicing.
Recipe insights
How can you tell whether whole-grain bagel dough has enough water?
What does boiling do for whole wheat and spelt bagels?
Boiling sets the bagels’ surface before baking, helping the rings keep their shape and develop a chewy crust. A gentle boil is enough; vigorous bubbling can distort the risen dough. Drain the bagels well so water does not pool beneath them on the baking sheet.
How should baked bagels be frozen?
Freeze the sliced bagels only after they have cooled completely. Packing warm bagels traps steam and softens the crust; slicing before freezing also means they are ready for the toaster without thawing them to cut them.
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