Whole Wheat Jewish Everything Bagels

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 127.9
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,631.4 mg
  • Total Carbs: 24.9 g
  • Dietary Fiber: 3.3 g
  • Protein: 4.2 g

View full nutritional breakdown of Whole Wheat Jewish Everything Bagels calories by ingredient
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This recipe is modified from one I found online that was not whole wheat and use some other different ingredients. I played with it, and made it my own.
This recipe is modified from one I found online that was not whole wheat and use some other different ingredients. I played with it, and made it my own.

Number of Servings: 16


    2 Tbsp yeast
    2 Tbsp granulated sugar
    1 1/4 cup warm water
    1/4 large onion chopped, and browned in cooking spray
    3 cups whole wheat flour
    1 cup white flour
    2 Tbsp salt
    1 Tbsp olive oil
    Roasted Garlic and Peppercorn blend
    Sesame Seeds
    Kosher salt

    3 qts simmering water
    2 Tbsp agave syrup or other syrup of your choice


You can add any seasonings you like to these bagels. Many people like poppy seeds on bagels, this is just what we like. I have not included the syrup in the nutritional calculations because it's 2 Tbsp diluted into 3 quarts of water and the bagels only cook at the very top portion of the water for 1 minute each. The calories are negligible. If you want to divide the calories for 2 Tbsp of agave syrup by 16 servings it's 7.5 calories, but I doubt that much is absorbed by the bagels.


Mix together the water, yeast, and 1 tsp sugar and let stand for 10 minutes.

In a large bowl, add the remaining sugar, salt, and 2 cups of the flour. Add the yeast mixture, onions, and the oil. Mix and add the remaining 1 1/2 cups of flour. Turn out onto a board and knead for about 5 minutes, until the dough is smooth and firm, adding flour if the dough sticks to the board.

Place dough in a clean, oiled bowl. Cover and let rise until doubled, about 1 hour.

* Punch down the dough and let it rest for about 5 minutes as is, or divided it into 16 small pieces and let the dough relax for about 5 minutes.

To shape into bagels, roll the dough in a long strand and chop off a 6" length with the heel of your hand. Roll it in small pieces the width of a finger and twice the length, tapering at the ends. Shape into rings, pinching ends well together so that they won't come apart in boiling.

Set the over for 450 degrees F. Place the bagels on a cookie sheet covered with cornmeal and cover for 10 minutes.

Heat the water in a large pot and add the molasses, agave syrup, or malt syrup to the water. When the water is very hot, but not boiling, drop the bagel rings carefully into the water, one at a time, in two batches. Cook about 30 seconds, then turn with a skimmer on the other side and simmer for another 30 seconds.

Drain for 5 minutes on a rack. Dip into, or sprinkle with the desired topping, such as salt, seasoning blend, or seeds. Bake on a greased cookie sheet on the bottom shelf of the preheated over for 15 minutes or until the bagels are light brown and shiny. Cool on a rack.

NOTE: * You can use a bread machine to make the dough, and then continue from the * above.

Serving Size: 16 medium bagels

Number of Servings: 16

Recipe submitted by SparkPeople user MKYRMSE.

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