The Whole Wheat Bagel from Einstein Bros. Bagels features a hearty blend of whole grain wheat flour, a chewy texture, and a golden-brown crust, delivering a wholesome and satisfying base perfect for any topping.
Equipments
- Mixer
- Dough hook
- Mixing bowl
- Digital scale
- Measuring cups
- Measuring spoons
- Proofing container
- Work surface
- Bench scraper
- Rolling pin (optional)
- Dough cutter
- Large pot
- Slotted spoon
- Baking sheet
- Parchment paper
- Cooling rack
- Oven
Ingredients
- 3 ½ cups whole wheat flour
- 1 cup bread flour
- 1 ½ cups warm water
- 2 tablespoons barley malt syrup
- 2 teaspoons active dry yeast
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 tablespoon vital wheat gluten
- Cornmeal (for dusting)
- Optional: sesame seeds, poppy seeds, or oats for topping
Using a mix of whole wheat flour and bread flour ensures the bagel has both hearty nutrition and the right chewiness. Barley malt syrup not only adds sweetness but also helps develop the golden-brown crust typical of Einstein Bros. Bagels. Vital wheat gluten boosts the dough's elasticity, making it easier to shape and giving your bagel its signature texture. Make sure to proof the dough properly to activate the yeast and achieve the perfect rise. Your copycat Whole Wheat Bagel from Einstein Bros. Bagels will have a wholesome base that pairs well with any toppings you choose.
Instructions
- Measure all ingredients using the digital scale, measuring cups, and spoons.
- In the mixing bowl, combine warm water, sugar, and active dry yeast. Let sit until foamy (5-10 min).
- Add barley malt syrup and stir to combine.
- Mix in whole wheat flour, bread flour, vital wheat gluten, and salt.
- Knead the dough with mixer and dough hook (or by hand) until smooth and elastic (8-10 min).
- Place dough in a proofing container, cover, and let rise until doubled in size (about 1 hour).
- Transfer dough to a lightly floured work surface.
- Divide the dough into equal pieces using a dough cutter or bench scraper.
- Shape each piece into a ball; poke and stretch a hole in the center to form bagels.
- Place shaped bagels on a parchment-lined baking sheet, cover, and let rest for 20-30 minutes.
- Meanwhile, preheat oven to 425°F (218°C).
- Fill a large pot with water, bring to a boil, and add 1 tablespoon barley malt syrup (optional).
- Boil bagels in batches (about 1 min per side), remove with a slotted spoon.
- Place boiled bagels on parchment-lined baking sheet dusted with cornmeal.
- Sprinkle optional toppings (sesame, poppy, oats) if desired.
- Bake in the preheated oven for 20-25 minutes or until golden brown.
- Transfer to a cooling rack and let cool before serving.
Substitution
The Whole Wheat Bagel from Einstein Bros. Bagels copycat recipe calls for a mix of whole wheat and bread flour to achieve the signature chewy texture and wholesome flavor. You can substitute barley malt syrup with honey or brown sugar if it's unavailable, though malt syrup provides a more authentic bagel taste. Using vital wheat gluten is essential to enhance the dough's elasticity, especially when working with whole wheat flour, but you can omit it if necessary, keeping in mind the texture may be denser. Seed toppings like sesame or poppy seeds are optional but add a nice traditional touch that complements the bagel's chewy crust. When boiling the bagels, adding a tablespoon of baking soda can help create a shinier, chewier crust similar to Einstein Bros.' bagels.
Tips
Ensure your water temperature is warm, around 105-110degF, to activate the yeast without killing it, which is crucial for proper dough rise. Measure ingredients precisely using a digital scale to maintain the right dough consistency and avoid overly dense or dry bagels. When shaping, stretch the hole in the center generously because it will shrink during boiling and baking, influencing the classic bagel form. After boiling, transfer bagels carefully with a slotted spoon to prevent deflation; your finished bagels will develop a chewy texture and golden crust thanks to this step.
Nutritions
The Whole Wheat Bagel from Einstein Bros. Bagels provides a rich source of dietary fiber and complex carbohydrates thanks to the 3 1/2 cups of whole wheat flour and 1 cup of bread flour used in the recipe. Each bagel delivers essential nutrients such as protein from the vital wheat gluten and energy-sustaining carbohydrates from the malt syrup and sugar. The inclusion of whole grains supports digestive health and offers a slower release of glucose, which helps maintain energy levels. You can enhance the nutritional profile by adding toppings like sesame seeds or oats, which contribute healthy fats and additional fiber.
Storage
Store your whole wheat bagels in an airtight container at room temperature for up to two days to maintain their chewy texture and freshness. For longer storage, freeze the bagels in a resealable plastic bag, separating each bagel with parchment paper to prevent sticking. When ready to enjoy, thaw at room temperature or toast directly from frozen for the best taste and texture.
Variation or Alternatives
You can substitute bread flour entirely with whole wheat flour for a denser, more fiber-rich bagel, though this may require slightly more water to achieve the desired dough consistency. Replacing barley malt syrup with honey or molasses will impart a different sweetness and color intensity. For a softer crust, consider adding a small amount of olive oil to the dough or brushing the bagels with melted butter after boiling. Experimenting with steaming the bagels briefly before baking can increase moisture retention, yielding a chewier texture.
Allergies
The Whole Wheat Bagel contains wheat and gluten, which are common allergens that may cause reactions in individuals with celiac disease or gluten intolerance. Barley malt syrup introduces barley, a gluten-containing grain, further impacting those with gluten allergies. If you have seed allergies, be cautious of optional toppings like sesame seeds or poppy seeds on your bagel.
Why this recipe?
The Whole Wheat Bagel from Einstein Bros. Bagels offers a perfect balance of wholesome nutrition and satisfying flavor, featuring high-fiber whole grains that support digestive health. Its dense, chewy texture and subtly nutty taste provide a more complex alternative to traditional white bagels, appealing to health-conscious consumers. You will appreciate its versatility, making it an excellent base for a variety of spreads, sandwiches, and toppings that enhance your breakfast or snack experience. Attempting a copycat recipe lets you enjoy this popular menu item fresh at home while controlling ingredients for a healthier option.