Tevah Stoneground Whole Wheat Bagels

Chewy, golden, and wholesome — these fresh-milled bagels never stay long in our kitchen. They dissapear fast, and freeze well, so make lots!

Fresh-milled flour behaves like living food — fragrant, nutty, and full of character.

These whole-wheat bagels start with a simple sponge for depth of flavour, then rest overnight

for that classic chew. They’re deeply satisfying, simple to master, and endlessly adaptable

for both sweet and savoury toppings.

Prep: 30 min + rest  |
Boil & Bake: ~30 min  |
Total (Active): ~1 hr active  |
Yields: 24 bagels

Ingredients — Full Batch (24 bagels)

• 1400 g stone-ground whole-wheat flour

(hard wheat works best here. Hard red and/or hard white. Add up to 20% ancient grains.

• 2 Tbsp (30 g) salt
• 15 g instant yeast
• 100 g sourdough discard
• 900 g warm water
• ¼ cup brown sugar
• 30 g molasses

Half Batch Option (12 bagels): 700 g flour · 1 Tbsp (15 g) salt · 7 g yeast · 50 g discard · 450 g water · 2 Tbsp sugar · 15 g molasses

Method

1. Make the Sponge: In a large bowl (or mixer), combine 700 g flour with 900 g warm water, yeast, and discard. Mix smooth, cover, and rest 30–60 minutes until bubbly and fragrant.
2. Form the Dough: Add remaining 700 g flour, salt, brown sugar, and molasses. Knead ~10 minutes until firm, elastic, and non-sticky.
3. First Rise: Cover and let rise 45–60 minutes, until puffy and nearly doubled.
4. Divide & Shape: Weigh and portion into 24 pieces (100–105 g each). Shape tight balls, rest 5–10 min, then poke a hole and stretch to 3–4 cm (1½ in) rings. Place on parchment-lined trays and cover lightly.
5. Cold Rest: Refrigerate ≥ 3 hours or overnight for flavour and chew.
6. Boil: Bring a large pot of water to a rolling boil; add 1 Tbsp of malt powder to make a true bagel. Or if you dont have it, you can use baking soda and 1 Tbsp honey (this tastes great but is a bit more chewy prezel style). Boil 3–4 bagels at a time, 1 minute per side, until puffed. Drain with a slotted spoon.
7. Top & Bake: Add toppings (sesame, Everything mix, cheese, jalapeño). Bake at 400 °F (200 °C) for 15–18 min until deep golden. Cool slightly before slicing.

Variations

• Cinnamon Raisin: Add ½ cup brown sugar, 2 tsp cinnamon, and 1 cup raisins before kneading.
• Onion: Add 2–3 Tbsp dried minced onion to the dough; sprinkle more on top after boiling.
• Toppings: Sesame, poppy, Everything mix, cheese, or jalapeño.

Baker’s Notes

Bagel dough should feel firm, not tacky. Fresh-milled flour absorbs water differently — if the dough feels loose, sprinkle in extra flour until it tightens and cleans the bowl. The overnight chill is key for developing that classic chew and making the bagels easier to handle in the morning.

🌾 Baked with fresh-milled flour from Tevah Flour Co. | Shop Bread flour