Sourdough Whole-Wheat Bagels

Sourdough Whole-Wheat Bagels

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We love sourdough and we love bagels. Especially Sourdough Whole-Wheat Bagels. Warm, chewy, tangy sourdough bagels slathered with cream cheese. Oh my! Click to Tweet

If you’ve followed this recipe blog for very long, you know how much we enjoy sourdough bread. Here’s an easy recipe to make your own Sourdough Whole-Wheat Bagels. Warm, chewy, tangy sourdough bagels slathered with cream cheese. Oh My! 

The first time I ate a bagel was when I was in Junior High. My 8th grade teacher took us through the steps of making homemade bagels as a science project in our school cafeteria. They were amazing and delicious. That was probably the first time I ever enjoyed science class! Ever since then, I’ve been a huge fan of bagels. Einstein Brothers Bagels comes to mind. 

Sourdough Whole-Wheat Bagel Recipe

I’ve since lost the recipe given to us in 8th grade. However, there are lots of recipes out there and it didn’t take much work to find one for sourdough. An even better combination–Whole Wheat and Sourdough.

Let’s Get Started!

Ingredients for Sourdough Whole-Wheat Bagels

  • sourdough starter (fed)
  • warm water
  • non-diastatic malt powder, divided. – You can buy it HERE. Or substitute brown sugar in its place.
  • salt
  • instant yeast
  • all-purpose flour
  • whole wheat flour
  • water
  • egg wash
  • toppings for your bagels – sesame seeds, poppy seeds, or this fabulous Everything Bagel Topping.

Prepare the Dough

To begin, in large mixing bowl, combine sourdough starter, water, 2 tablespoons non-diastatic malt powder, salt, instant yeast, and flour. Using a mixer with dough hook attachment, mix this together until combined. Knead to form a stiff dough, about 4-5 minutes. Or you could knead by hand on a floured surface. Your choice.

Place the kneaded dough in lightly greased bowl and cover. Allow to rise for one hour. Gently deflate and allow to rise for another 30 minutes.

Transfer the dough to a work space and divide it into 12 equal pieces. Roll each into a smooth, round ball. Cover and allow dough balls to rise another 30 minutes.

While the dough is rising for the final time, fill a large saucepan about half full with water. Add remaining non-diastatic malt powder to the water and bring to a gentle boil. Preheat oven to 425 degrees.

Time to Form the Bagels

Making Sourdough Whole-Wheat Bagels

Using a finger, poke a hole through the center of each ball and stretch until the hole is about 2 inches wide. Transfer the bagels, four at a time, to the simmering water, maintaining a gentle boil with heat as needed. Cook the bagels for 2 minutes. Flip over and cook an additional minute. Strain bagels from water and place them on a baking sheet lined with parchment paper. Repeat with remaining bagels.

If desired, brush egg wash (1 egg + 2 tablespoons water) over bagels and sprinkle with sesame seeds, poppy seeds, or other bread toppings such as the Everything Bagel Topping mentioned above. Bake for 25 minutes until golden brown. Cool on wire racks.

Serve Sourdough Whole-Wheat Bagels warm with cream cheese. Makes 1 dozen chewy, delicious bagels.

See more Sourdough Recipes Here.

Recipe for Sourdough Whole Wheat Bagels

Sourdough Whole Wheat Bagels

If you've followed this recipe blog for very long, you know how much we enjoy our sourdough. Here's an easy recipe to make your own sourdough bagels. Serve with softened cream cheese. Enjoy!
5 from 3 votes
Print Rate
Course: Breads
Cuisine: American
Keyword: Snacks, Soft Pretzels, Sourdough
Prep Time: 15 minutes
Cook Time: 40 minutes
Rising Time:: 2 hours
Total Time: 2 hours 55 minutes
Servings: 12 bagels

Equipment

Cuisinart Cookware
Wire Strainer
Baking Sheet
Parchment Paper

Ingredients

  • 1 cup sourdough starter
  • 1 cup warm water
  • 4 tablespoons non-diastatic malt powder divided
  • 2 teaspoons salt
  • 1 1/2 teaspoons instant yeast
  • 1 cup whole wheat flour
  • 3 cups all-purpose flour
  • water to fill 10"-diameter pan 4" deep

Egg Wash & Toppings:

Instructions

  • In large mixing bowl, combine sourdough starter, water, 2 tablespoons non-diastatic malt powder, salt, instant yeast, and flours. (Depending on the hydration of your sourdough, you may not need all three cups of all-purpose flour. Add 2 1/2 - 3 cups, as needed.) Mix together until combined. Knead to form a stiff dough, about 4-5 minutes.
  • Place dough in lightly greased bowl and cover. Allow to rise for one hour. Gently deflate and allow to rise for another 30 minutes.
  • Transfer the dough to work space and divide into 12 pieces. Roll each into a smooth, round ball. Cover and allow to rise another 30 minutes. Meanwhile, fill a large saucepan about half full with water. Add remaining non-diastatic malt powder and bring to a gentle boil. Preheat oven to 425 degrees.
  • Using a finger, poke a hole through the center of each ball and stretch until the hole is about 2 inches wide.
  • Transfer the bagels, four at a time, to the simmering water, maintaining a gentle boil with heat as needed. Cook the bagels for 2 minutes. Flip over and cook an additional minute. Strain bagels from water and place them on a baking sheet lined with parchment paper. Repeat with remaining bagels.
  • If desired, brush egg wash (1 egg + 2 tablespoons water) over bagels and sprinkle with sesame seeds, poppy seeds, or other bread toppings, such as Everything Bagel Topping.
  • Bake for 25 minutes until golden brown. Cool on wire racks. Serve warm with cream cheese. Makes 1 dozen chewy bagels.
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10 thoughts on “Sourdough Whole-Wheat Bagels”

  • These whole wheat bagels look so inviting!
    Awesome for breakfast with a large mug of coffee. Thanks for this recipe.

    • Thanks so much for stopping by, Ana! We really love these whole wheat bagels. My favorite time to eat them is the afternoon for a snack with cream cheese. So yummy!

  • These look so delicious! And as a retired science teacher, I’m so impressed that your middle school teacher had you make bagels for a project – great idea.

    • Hi Beth, Yes, I thought he was a really neat teacher. If I remember correctly, we made bagels a couple of times that year. But sourdough would make an even better science project. Our oldest daughter did that in school one year. Pretty cool stuff.

  • These sourdough whole wheat bagels look excellent and delicious. Thanks for this amazing recipe. I’ve never had a sourdough bagel before. I am looking forward to trying this recipe.

  • 5 stars
    This looks so good. I love sour dough as well, especially homemade sour dough breads. I’ve never had sour dough bagels – I think I will need to change that now that I have your recipe!

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