Whole grain bagels with freshly milled flour are chewy, delicious, and easy to make. They take a few simple ingredients. Freshly milled flour ( I like hard white and kamut), water, salt, yeast, and sugar or honey. Make these for breakfast sandwiches, eat with cream cheese, or plain with butter (my favorite!). I also like to make these ahead of time and freeze for an easy grab and go bread.
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These fresh milled flour bagels aren’t too hard or too soft. There’s a good balance when making bagels. They aren’t supposed to be super soft, but I don’t like a bagel that is so dense you can’t cut it and hurt your jaw biting into it.
Equipment you need
- Stand mixer – I use a bosch mixer. Shop Bosch here! Use my code ELLYN20 at checkout for 20% off your order.
- Large pot – for boiling the bagels
- Bench scraper – not a need, but very helpful
- Grain Mill- for milling your grains. I use the nutrimill. Use my code ELLYN20 at checkout for 20% off your order.
Ingredients for fresh milled bagels
Hard wheat berries – I like hard white or red mixed with kamut.
Instant yeast or active dry yeast – just note the rise time will be different if you use active dry yeast.
salt
honey or sugar
How to make freshly milled bagels
Step 1: Mill your flour. I always weigh in grams for better accuracy.
Step 2: Add warm water, yeast, and sugar to the bowl of a stand mixer. Mix with a spoon and let sit for 5 minutes or until foamy.
Step 3: Add the flour and salt and mix until just combined. Let it rest for 5 minutes. After 5 minutes turn mixer on the lowest setting and knead for 10 minutes.
Step 4: If you are using a bosch mixer transfer dough to an oiled bowl, if using a kitchen aid you can leave the dough in the mixer for the proofing time. Allow to proof for 1-2 hours. Until it’s doubled in size.
Step 5: Preheat oven to 425° and get a large pot of water boiling. Add baking soda once its boiling. Split the dough into 7 equal pieces. Roll each one into a ball then poke a hole in the center or the dough ball. To make the center hole bigger take your index fingers on both hands and stretch the dough until its a bigger hole. Add the bagels to the boiling pot of water and boil for 2 minutes total flipping halfway through.
Step 6: Place boiled bagels onto a parchment lined sheet pan and top with desired topping or leave plain. Bake for 18-20 minutes.
Bagels with freshly milled flour
Ingredients
Equipment
Method
- Mill your flour. I always weigh in grams for better accuracy.3 cups hard white wheat or 420g, 1/4 cup Kamut or 35g
- Add warm water, yeast, and sugar to the bowl of a stand mixer. Mix with a spoon and let sit for 5 minutes or until foamy.1 1/2 cup warm water or 330g, 2 tbsp honey or sugar, 2 1/4 tsp instant yeast
- Add the flour and salt and mix until just combined. Let it rest for 5 minutes. After 5 minutes turn mixer on the lowest setting and knead for 10 minutes.1 1/2 tsp salt
- If you are using a bosch mixer transfer dough to an oiled bowl, if using a kitchen aid you can leave the dough in the mixer for the proofing time. Allow to proof for 1-2 hours. Until it's doubled in size.
- Towards the end of the proofing time preheat your oven to 425℉ and get the 3 quarts of water boiling in a large pot. Once the water is boiled add the baking soda and mix.3 quarts water, 1 tbsp baking soda
- Oil a clean surface and place the dough onto the surface. Split into 7 equal pieces. Roll each one into a ball then poke a hole in the center or the dough ball. To make the center hole bigger take your index fingers on both hands and stretch the dough until its a bigger hole. Add the bagels to the boiling pot of water and boil for 2 minutes total flipping halfway through.
- Place boiled bagels onto a parchment lined sheet pan and top with desired topping or leave plain. Bake for 18-20 minutes.