I didn’t used to be a big bagel fan. That is, until I started making homemade bagels using fresh milled flour. They are so fluffy and can be made with lots of flavorings.
Why Use Fresh Milled Flour?
Wheat straight from the field is a near perfect food. Contrary to the myths out there, fresh milled flour has vital nutrients that our bodies need on a daily basis. A kernel of wheat holds protein, fiber, trace minerals, fatty acids and vitamins. Wheat grains from the field retains all of that when ground freshly. The flour bought in the stores has removed the bran and the germ, meaning the nutrients have disappeared. In order for the flour to stay fresh on the shelves, the manufacturers have to do this.
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How to Make Bagels Using Fresh Milled Flour
These yummy bagels take just about two hours to make. You can have them warm, right out of the oven, in no time. They are perfect for breakfast, spread with cream cheese on each half. Eat them for lunch as a sandwich with chicken salad or lunch meat and cheese.
- Combine flour and yeast. Stir well.
- Using a liquid measuring cup, add the water, honey and salt. Give it a good stir.
- Add the honey mixture to the flour and start kneading. It should take about 10 minutes in a stand-up mixer or 600 strokes if kneading by hand.
- Cover bowl with a towel and let rise until double. It should take about an hour.
- Now, divide the dough into 12 pieces. Shape them into balls and allow to rest for five minutes.
- Meanwhile, add water to a large stockpot (about 3/4 full) and bring to a boil. Add 1/4 cup of honey and stir.
- Take the first 6 balls of dough and poke a hole in the middle. Start spreading it out until it looks like a donut. I even twirl the bagel with my finger and it will spread out while in the air. The hole should be 1 inch in diameter.
- Allow the bagels to rest for five minutes.
- Place 2-3 bagels in the boiling water and allow to cook for 1 minute. The bagels will sink and then rise to the top of the water. Remove with a slotted spoon and place on a parchment lined sheet pan.
- Work on the last 6 bagels, repeating the steps above, while the first 6 are in the boiling water.
- Once all 12 are on the sheet pan, bake at 425 degrees for 30 minutes.
- Allow to cool, slice in half and then spread yummy cream cheese on them.
Bagel Varieties
Here are a few varieties you might like to try. Get creative and add flavors that you and your family will enjoy. I’m just a plain jane and cinnamon raisin girl haha. I’m sure there are some great combinations you can think of.
- Plain Jane
- Cinnamon Raisin
- Everything Seasoning
- Garlic
- Onion
- Blueberry
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Tools You May Need
Slotted Spoon
How To Store Bagels
Since homemade bagels do not contain preservatives, they will only last a few days on the counter. For longer storage, freeze them individually and you can just pull out how many you want at a time. They will stay fresh in the freezer for 1-2 months.
Homemade Bagels Using Fresh Milled Flour
Ingredients
- 5 Cups Fresh Milled Flour (Hard White Wheat)
- 2 Tsp Instant Yeast
- 2 Cups Warm Water
- 2 Tbsp Raw Honey
- 2 1/2 Tsp Pink Salt
Instructions
- Combine flour and yeast. Stir well.
- Using a liquid measuring cup, add the water, honey and salt. Give it a good stir.
- Add the honey mixture to the flour and start kneading. It should take about 10 minutes in a stand-up mixer or 600 strokes if kneading by hand.
- Cover bowl with a towel and let rise until double. It should take about an hour.
- Now, divide the dough into 12 pieces. Shape them into balls and allow to rest for five minutes.
- Meanwhile, add water to a large stockpot (about 3/4 full) and bring to a boil. Add 1/4 cup of honey and stir.
- Take the first 6 balls of dough and poke a hole in the middle. Start spreading it out until it looks similar to a donut. I even twirl the bagel with my finger and it will spread out while in the air. The hole should be 1 inch in diameter.
- Allow the bagels to rest for five minutes.
- Place 2-3 bagels in the boiling water and cook for 1 minute. The bagels will sink and then rise to the top of the water. Remove with a slotted spoon and place on a parchment lined sheet pan.
- Work on the last 6 bagels, repeating the steps above, while the first 6 are in the boiling water.
- Once all 12 are on the sheet pan, bake at 425 degrees for 30 minutes.
- Allow to cool, slice in half and then spread yummy cream cheese on them.
Notes
- Add your implements after the dough has risen prior to cutting them into 12 pieces.
- For a shiny look, brush your bagels with an egg wash of 1 beaten egg and a few Tbs. of water. You can sprinkle your bagels with sesame seeds, garlic or poppy seeds at this point.
- These bagels freeze well for 1-2 months.
I hope you enjoy these homemade bagels using fresh milled flour. They are really filling and quick to make for those busy mornings. As always, tag me over on Instagram if you make these. I love seeing your recipes and all things simple living.
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