Home-made, whole wheat Bagels (Variety Recipe)

Bagels are a staple around the Miller household.  Before milling at home, we used to buy them by the case!  It was one thing that actually kind of ‘scared’ me when I wanted to switch to the fresh milled flour.  How on earth was I going to make a BAGEL!?

The recipe below is so simple and so easy to make for variations that my desire for an ever lasting bagel variety has been satisfied at home!   Onion, cinnamon, raisin, date, blueberry, honey wheat and more are all back on the menu!  And the ease, quietness and convenience of using the Wondermill has opened more and more flavor options as I play with my food!

Before starting, be sure to mill 3 cups of Hard Wheat (white or red) in your Wondermill

Whole Wheat Bagels
Makes about 8 Bagels


  • 1 Cup warm (100-110 degree) water
  • 3/4 tsp salt
  • 1/4 Cup Organic Evaporated Cane Crystals (sugar)
  • 3 Cups Flour (Freshly milled hard white whole wheat)
  • 1 ½  tsp Instant Yeast

Boiling Ingredients:
3 quarts of water (to boil them in)
3 TBS Honey
2 tsp Sea Salt

Finishing Touches:
1 egg  beaten with 1TBS melted butter
1 TBS corn meal

Directions for bread machine:
Place water, sugar (Eco Sweet), salt, flour and yeast in the bread machine pan per manufacturer instructions. Set on ‘dough’ setting.

Options: During kneading or at ‘add-in’ beep you can add any dry fruit of your choice…cranberries, raisins, dates, figs, etc. or a savory choice of onion flakes, chives, rosemary or other dry spices.

Bring 3 quarts water, 3 TBS Honey and 2 tsp salt to a boil.
Dust a cookie sheet with cornmeal. Have it handy.
Preheat oven to 375 degrees and place rack in the middle.

Shaping, boiling & baking Bagels:
When first rise is finished weigh dough into 8 equal. Slightly flatten in the palm of your hand. Using thumb and middle finger poke a hole in the center while turning around your thumb until bagel is formed.  Set on lightly floured surface when done with crinkled, side down, smoothest side up. Repeat until all are shaped. Cover with clean towel and let rest/rise for 3-5 minutes.

Now, float each rested/risen bagel (max 2 at a time) in boiling bath. Cook 30 seconds one side, flip, 30 seconds other side. Remove with slotted spatula and place on cornmeal dusted pan. Brush with egg white mixture.

Once the egg mixture is on, if you’d like top with special toppings.  Pictured above are toasted onion flakes.  Other options are poppy seeds, sun-flower or sesame seeds, strussle topping, cinnamon & sugar…the variety is practically limitless.

Bake in preheated 375 degree oven for 18-22 minutes on middle rack, until browned.

Once cooled, slice to store as frozen or store whole for fresh or refrigerator storage.


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About Donna Miller

Donna Miller is a teacher, author, sought-after speaker and trainer. She has been a both guest and host on internet and broadcast radio talk-shows and in television interviews. She enjoys teaching online and local classes & ladies retreats for people to learn whole food cooking, budget friendly techniques and preparedness skills. Donna is happily married and has three adult children, and a daughter in-law. She and her husband (Joseph) are the founders of both Millers Grain House , Your Preparation Station and are on the board of PREPARE Magazine.
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One Response to Home-made, whole wheat Bagels (Variety Recipe)

  1. Vicki Fisher says:

    I love my homemade whole wheat bread.

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