Fresh Milled Bagels
These bagels are absolutely delicious and are very fun to make! The quick boil in honey water gives them their iconic “chewy” exterior with a soft, dense middle that’s perfect for your favorite spreads and toppings. This recipe can easily be doubled; freeze and reheat bagels for an easy breakfast or lunch option.
Why We Love It:
- Delicious + easy to make!
- Freeze well for easy weekday breakfasts
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PREP: 30 minutes
TOTAL: 1 hour 45 minute
YIELD: 7 bagels (medium)
INGREDIENTS:
2 cups Unsifted® Basic Blend grain
1 cup water (warm, 105-115F)
¼ cup granulated sugar
2 ¾ tsp salt, divided
4 Tbsp honey, divided
2 tsp instant yeast
3 quarts water, for boiling
1 large egg, beaten
1 tsp water, for egg wash
**Standard Toppings (Optional):
- Asiago Cheese, shredded
- Cinnamon + Sugar
- Everything Seasoning
- Poppy Seeds
- Sesame Seeds
INSTRUCTIONS:
1. Mill the fresh flour
- Set WonderMill® dial to 12:00 (clock position)
- Mill 2 cups Unsifted® Basic Blend grain
2. Combine ingredients
Pro Tip: You can use your Zojirushi® for steps 2 + 3 (use Memory 2).
- In a mixing bowl, add 1 cup warm water
- Add ¼ cup sugar
- Add ¾ tsp salt
- Add 1 Tbsp honey
- Add all the unsifted flour
- Add 2 tsp instant yeast (Instaferm® recommended)
3. Knead the dough + Rise
- Knead dough until windowpane effect is achieved
- Ankarsrum®: Use roller on speed #3. Knead 6 minutes. Continue, checking every 2 minutes
- KitchenAid®: Use dough hook on speed #2. Knead 22 minutes; pause every 2 min to cool motor
- By hand: Knead about 45-55 minutes
- Cover and let dough rise until doubled (45-60 minutes)
4. Shape the bagels + Rest
Pro Tip: If the dough is dry, dip your fingers in water before shaping
- Divide dough into 7 balls (about 105-115 g each)
- Cover dough balls with a clean dish towel; let rest 3-5 minutes (lets the gluten relax to make shaping easier)
- Poke thumb through center of each ball, then twirl on finger(s) to expand the hole to about 1"
- Cover and let dough rise about 20-30 minutes
5. Boil the water
- While the bagels rise, preheat oven to 375F
- In a large pot, add about 3 quarts warm water
- Add 3 Tbsp honey
- Add 2 tsp salt
- Stir, cover, and bring to a boil
6. Boil the bagels
- To boiling water, add two bagels “pretty side down”
- Cover and boil for 30-45 seconds
- Using a slotted spoon or tongs, gently flip the bagels
- Cover and boil for 30-45 seconds
- Gently remove bagels and place on cooling/drying rack (place foil or baking sheet below to catch drips)
- Repeat until all bagels are boiled
7. Top + Bake
- In a small bowl, beat together 1 large egg + 1 tsp water
- Optional: Lightly brush tops of bagels with egg wash
- Optional: Sprinkle with desired toppings (see topping ideas in ingredients list)
- Bake at 375F for 18-20 minutes (190F internal temp.)
STORAGE TIPS
Cooled bagels may be stored at room temperature in an airtight container for up to 3 days, or frozen for up to 3 months in a freezer bag.
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THE UNSIFTED DIFFERENCE
We used our Unsifted® Basic Blend here- our high-quality, custom grain blend crafted for exceptional flavor, nutrient diversity, and premium baking performance. It’s also pre-treated for pantry safety, making it the easiest way to keep convenient, nourishing flour at the ready.
Want this recipe on a beautiful, recipe-stand–friendly card? Snag the professionally printed, cardstock hardcopy and make flour-dusted memories in the kitchen with your kids. It’s the perfect tool for helping little bakers learn- easy to follow, durable enough for year of use, and packed with all the pro tips right in your kitchen.
Each recipe card also includes bonus variations of the recipe, so you’ll have even more ways to bake it your way.
Additional variations for this recipe:
- Blueberry Bliss Bagels
- Chocolate Chip Bagels
- Cinnamon Chip Bagels
- Cinnamon Raisin Bagels
- Pumpkin Spice Bagels
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