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125Total Time
110Prep Time
15Bake Time
A little effort

Wholemeal Bagels

9 Reviews

  • Vegetarian
  • Vegan Recipes

How to make wholemeal bagels

Our Wholemeal Bagels are a real crowd-pleaser, and a wonderful addition to any weekend brunch.

This bagel recipe is for confident bakers, made with Allinson's wholemeal dough.

Fans of New York baking classics like wholemeal bagels can also try our Pretzels recipe, or if you're looking for a wholemeal loaf with a twist try our wholegrain apricot loaf recipe, because is there anything better than waking up to freshly baked bread?

125Total Time
110Prep Time
15Bake Time
A little effort


  1. Step 1:


    Mix the flours, yeast and salt in a big bowl. Mix together the melted butter, sugar and water, then mix in with a cutlery knife.

  2. Step 2:

    KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).

  3. Step 3:


    Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – about 2 hours depending on how warm your kitchen is.

  4. Step 4:


    Knock back the dough by gently kneading just 5 times to get the air out. Line two baking sheets with baking parchment and grease the parchment. Cut the dough into 9 even pieces (use a weighing scales if you like). Roll each piece into a ball and sit on the sheets – they’ll need room between them for growing.

  5. Step 5:


    Cover the dough again with a clean tea towel and leave to prove until doubled in size again. Preheat your oven to 220°C (200°C fan, gas mark 7) and fill a large saucepan with water.

  6. Step 6:

    POACH Bring the pan to the boil, then lower the heat to gently simmering and stir in the bicarbonate of soda, honey and 1 tsp salt (careful – it will bubble up!). Use a floured finger to push a hole through the centre of each dough ball and pick it up. Stretch the hole by gently swirling the bagel around on your finger a little, then drop into the pan. Do 2 bagels at a time, poaching for 2 minutes and turning over halfway. Use a slotted spoon to return the bagels to the baking trays. Poach all the bagels, keeping the water at a gentle simmer.

  7. Step 7:

    BAKE Brush the bagels with beaten egg or oil and sprinkle with some seeds. Bake for 15 minutes until brown and crisp. Cool, then enjoy toasted.

  8. Step 8:

    Why not try using Allinson Country Grain flour instead seeds in your cupboard for snacking? Knead an extra handful into the dough before dividing and shaping


  • For the Dough

    • 400g Allinson's very strong wholemeal bread flour
    • 100g Allinson's Strong White Bread Flour
    • 7g Allinson's Easy Bake Yeast
    • 1 1/2 tsp Salt
    • 50g Butter or vegan butter (unsalted, melted)
    • 1 tbsp Billington's Unrefined Light Muscovado Sugar
    • 300ml Warm water
  • For the Poaching

    • 1 tbsp Bicarbonate of soda
    • 2000ml Water
    • 1 tbsp Honey
  • For the Topping

    • Handful Linseeds
    • Handful Sesame seeds
    • 1 Beaten egg (use oil instead if vegan)


  • Bowl
  • Tea towel
  • 2x Baking sheet
  • Baking parchment
  • Large saucepan
  • Pastry brush

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