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Sprouted Wheat Bagels

Simple, wholesome and irresistibly chewy bagels, made with 100% whole grain sprouted wheat flour.
  • 2:45 hours
  • 8 Bagels
  • Enjoy warm with a generous layer of butter or cream cheese

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.
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3 from 2 votes

Sprouted Wheat Bagels

Simple, wholesome and irresistibly chewy bagels, made with 100% whole grain sprouted wheat flour.
Prep Time: 30 minutes
Cook Time: 15 minutes
Rising Time: 2 hours
Servings: 8

What You'll Need:

Bagel Dough

  • 4 cups (480g) Second Spring Sprouted Wheat Flour
  • 1 ⅓ cups (310g) warm water
  • 1 ½ tsp (5g) instant yeast
  • 2 tbsp (40g) honey
  • 1 ½ tsp (9g) salt

Boiling Liquid

  • 2 litres (8 cups) water
  • 2 tbsp baking soda

Toppings (Optional)

  • sesame seeds, poppy seeds, everything bagel seasoning etc.

How To Make It:

  • In a large bowl or the bowl of a stand mixer, combine all dough ingredients until the flour is fully incorporated. Allow it to rest for 10 minutes to help absorb the water.
  • Knead dough by hand or machine until smooth and stretchy. By mixer, this is about 8 minutes on speed 2 and 3 minutes on medium speed. By hand, knead on a clean surface (no extra flour - the dough shouldn't stick) for about 12-15 minutes. Take breaks as needed and lightly dampen the counter if the surface of the dough starts to feel dry. Dough should pass a windowpane test (see notes above).
  • Shape dough into a ball and place in a large oiled bowl, turning it over a few times to lightly coat the dough in oil. Cover and place in a warm area to rise until doubled, about 1 ½ - 2 hours. Even if it takes longer in your kitchen, the dough should be visibly puffy.
  • Line a baking tray with parchment paper and dust with cornmeal, or lightly oil.
  • On a clean surface (no extra flour), divide dough into 8 equal pieces and shape each into a ball. Cup your hand and roll the ball against the counter until smooth. Very lightly dampen the counter if needed for traction. Poke your thumb through the center of each ball and gently stretch and roll around your fingers until the hole is about 1.5".
  • Place bagels on the prepared tray at least an inch apart. Cover and allow to rise another 30-60 minutes. To test when the bagels are ready, gently place one in a bowl of water. If it floats, it's ready! If not, test again in about 10 minutes.
  • Preheat oven to 450°F. Fill a large pot with water, add baking soda and bring to a rapid boil. Have toppings close by, if using.
  • Two at a time, gently place the bagels in the boiling water for 30 seconds. Flip and boil for another 30 seconds. Place on the tray (flat side down) and immediately sprinkle with toppings. Repeat this step with the remaining bagels.
  • Once all bagels are boiled, bake for 12-15 minutes until deeply golden.

Notes

Store in an airtight container at room temp for several days or freeze.
Have you made this recipe? Tag @secondspringfoods on Instagram!
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6 thoughts on “Sprouted Wheat Bagels”

  1. Mario

    5 stars
    I want to try this recipe with sprouted spelt flour- do I have to make any adjustments or a 1:1 swap? I want to become familiar with the handling of Sprouted Spelt dough.
    Thanks,
    Mario

    Reply
    1. secondspring

      Spelt has a different gluten structure than wheat — it is wonderfully stretchy but does not hold it’s shape nearly as well. Sprouting amplifies these properties because it further alters the gluten structure. For breads, we prefer combining spelt with other high gluten flours (like sprouted wheat) for best results. Bagels would be especially tricky as they need to hold their shape while being transferred into the boiling water.

      I would start by combining sprouted spelt and wheat or adding vital gluten to the spelt flour to help with structure. Please let me know if you have further questions.

      Reply
  2. Melanie Murphy

    Could I make more smaller bagels with the dough???

    Reply
    1. secondspring

      You can definitely make smaller bagels, simply divide the dough into more pieces during step 5. You’ll need to watch the baking time carefully as they may bake faster. I would start checking on them after about 8 minutes.

      Reply
  3. j collterman

    1 star
    This the worst recipe for bagels I have ever seen I have the recipe in front of me and I have made spouted wheat bread and it took a lot more liquid than 1 1/3 cups .You cannot add the small mount of water that you suggest and work with the flour .
    it is virtually impossible to do .I just wasted 4 cups of flour.

    Reply
    1. secondspring

      Sorry you had trouble with the recipe! We always recommend using gram weight if possible or using our tips for measuring flour (included in every recipe) as its very easy to scoop too much flour when measuring in cups. I should also note that this recipe was tested with our sprouted wheat flour, so a different brand or sprouting/milling your own may change the results.

      Reply
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