FREE SHIPPING on orders over $65 | $12 Flat Rate Shipping to US & Canada

Sprouted Wheat Bagels

Simple, wholesome and irresistibly chewy bagels, made with 100% whole grain sprouted wheat flour.

There’s just something about a freshly baked bagel that hits different. The irresistible smell, shiny exterior, satisfying chew, and lightly sweet and salty taste make this recipe 100% worth the time and effort. Don’t be intimidated by the shaping and boiling, sprouted wheat bagels are surprisingly fun and easy to make with a few simple, wholesome ingredients.

Sprouted wheat bagels have just 5 simple ingredients, so they really showcase the rich and naturally sweet flavour of sprouted wheat flour. Whole grain breads tend to be dense, but sprouted wheat flour results in a fluffy, perfectly chewy texture. Sprouting also reduces bitterness (saponin) and converts complex carbs into simpler sugars. This results in a lighter, sweeter taste with a low glycemic index. Our sprouted wheat flour is freshly sprouted and finely stone ground from organic Canadian wheat. You can learn more about our sprouted wheat flour here.

tips for making sprouted bagels

The kneading times are a good general guideline, but also pay attention to the consistency of your dough. Every dough is a little different, so don’t be afraid to make adjustments.
Resist the urge to add extra flour! Instead, try lightly wetting or oiling your hands and/or the counter.
Sprouted bagels benefit from a warm rise. A cold oven with just the oven light on works well, as it’s slightly warmer than room temperature. Just remember to remove it before preheating the oven! A microwave with a small cup of boiling water also works.
Rising time can vary depending on room temperature, the yeast you use, etc. To tell when your dough is ready, do a float test rather than relying solely on the times provided. Gently place a bagel in a bowl of room temperature water. If it floats, it’s ready.

ingredient tips and substitutions

Warm Water: can be straight from the tap, no heating necessary. Simply let the water run until it is warm to the touch.
Instant Yeast: you can substitute active dry yeast but it must be dissolved in the liquid first. The rising time may also need to be increased.
Honey: you can use another liquid or granulated sugar of choice. A classic choice for bagels is malt syrup, but it can be a little challenging to find.

Can i make vegan sprouted bagels?

Absolutely! Just swap the honey for the same amount of your favourite liquid or granulated sugar.

how to properly measure flour

A kitchen scale is recommended because it is the most accurate way to measure flour. However, if you are using cup measures the best method is spoon and level. Fluff up the flour with a spoon then spoon it into a measuring cup (don’t pack it down) until it’s over filled. Sweep the excess flour off the top with a straight edge. This should get you pretty close to the gram weight, but pay attention to the textures described in the recipe and adjust if necessary.

How do i knead by hand?

To knead, fold the dough onto itself and use the heels of your hands to press it together. Move the dough a quarter turn and repeat. If the dough sticks to the counter, scrape it off with a bench scraper or spatula and add small amounts of flour as necessary. Careful, adding too much can make the dough dry. If you’re new to kneading, there are lots of great YouTube tutorials. Some electric hand mixers also come with dough hooks, you can use these like a stand mixer but it may require more kneading time.

What is a windowpane test?

To check that your dough has developed enough gluten, pinch a small piece in your hands and very gently stretch it out. You should be able to stretch until it’s transparent without the dough ripping.

Print Pin