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Wholemeal Bagels STAMP

Wholemeal bagels by Allinson

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3.571 stars based on 7 ratings

Is there anything better than waking up to fresh-baked bread? Our Wholemeal Bagels are a real crowd-pleaser, and a wonderful addition to any weekend brunch. This recipe is for confident bakers, made with Allinson wholemeal dough. Fans of New York baking classics can also try our Pretzels recipe, made with Allinson Sweet Dough.

Key Information

  • Prep:
  • Bake:
  • Serves:9
  • Skill level:easy

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Ingredients

For the dough

  • 400g 14⅛ oz Very strong wholemeal bread flour (we use Allinson) Very strong wholemeal bread flour
  • 100g 3½ oz Strong white bread flour (we use Allinson) Strong white bread flour
  • 7g ⅜ oz Easy bake yeast (we use Allinson)
  • 1½tsp 1 .5tsp Salt
  • 50g 1⅞ oz Butter (unsalted) melted
  • 1tbsp 1tbsp Unrefined light muscovado sugar (we use Billington's)
  • 300ml 10⅛ fl oz Warm water

Plus

  • 1tbsp 1tbsp Bicarbonate of soda
  • 1tbsp 1tbsp Honey
  • 1 1 Egg(s) (free range) beaten
  • Sesame seeds
  • Poppy seeds
  • Linseeds

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    MIX

    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.

    Ingredients for this step

    • 400g 14⅛ oz Very strong wholemeal bread flour (we use Allinson) Very strong wholemeal bread flour
    • 100g 3½ oz Strong white bread flour (we use Allinson) Strong white bread flour
    • 7g ⅜ oz Easy bake yeast (we use Allinson)
    • 1½tsp 1 .5tsp Salt
    • 50g 1⅞ oz Butter (unsalted) melted
    • Unrefined golden caster sugar
    • 300ml 10⅛ fl oz Warm water
  2. Classic mode 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. Classic mode Step 3

    RISE

    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. Classic mode Step 4

    SHAPE

    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. Classic mode Step 5

    PROVE

    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. Classic mode 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.

    Ingredients for this step

    • 1tbsp 1tbsp Bicarbonate of soda
    • 1tbsp 1tbsp Honey
    • 1½tsp 1 .5tsp Salt
  7. Classic mode Step 7

    BAKE

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

    Ingredients for this step

    • 1 1 Egg(s) (free range) beaten
    • Sesame seeds
    • Poppy seeds
    • Linseeds
  8. Classic mode 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