These wheat bagels are spectacular and also incredibly easy. Add a touch of honey to your dough mix for a little extra sweetness, everything bagel seasoning, and smoked salmon to create an extraordinarily elegant brunch.
Setup your bread machine and add ingredients into your bread pan, starting with liquids first, followed by flour, sugar, and then yeast. Optionally, you can substitute 1 tbsp sugar for 2 tbsp honey.
Select a regular dough setting and click start. (Bread machines vary - if you do not have a bagel button, simply select a standard/quick dough. We only want the machine to knead the dough and let it rise, and stop before baking).
Remove the wheat dough from the bread pan and divide it into 6-8 even portions (6 if you want bigger bagels or 8 if you want regular sized).
Shape each dough into a ball, place on a greased baking pan, and let rest for 30 minutes.
Roll the dough on the counter into a rope shape; form it into a circle to shape the bagel and gently press the two ends together. If you can't get them to stick, add a little water to both ends and try again.
Let rest at room temperature for about 2 hours as the dough rises (if your house is very warm, this may only take an hour).
Pre-heat oven to 400F and bring 2-3 quarts of water to boil. Place wheat bagels into water (2-3 at a time) and boil 1 minute per side.
Place wheat bagels back on baking tray, lightly brush wheat bagels with egg wash, and add any seasonings as desired.
Bake wheat bagels in pre-heated oven for 20 minutes.
Add your favorite toppings, such as poppy or sesame seeds. I also added cream cheese, smoked salmon/lox, red onion, tomato, and dill. Enjoy!
Serving Size 1 Bagel