03/05/2026
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Fresh Milled Flour Bagels 🥯
Ingredients:
* 575 g Fresh Milled Hard White Wheat
* 25 g Vital Wheat Gluten
* 366 g Water
* 13 g Salt
* 6 g Instant yeast
* 24 g Honey
* 1/4 cup brown sugar (for water bath)
Directions:
1. Mill your flour.
2. In a bowl, combine the fresh milled flour, salt, yeast, and vital wheat gluten.
3. In your stand mixer bowl or a large mixing bowl, pour the water and honey (premixed).
4. Gradually pour the dry ingredients into the bowl with the wet mixture. Mix on low until a rough dough forms.
5. Knead the dough in the mixer for about 6-10 minutes on medium speed.
6. Cover the dough and allow it to rise. It does not need to double. This may take 30-60 minutes, depending on the room temperature.
7. Once the dough has risen, gently deflate it. Divide the dough into 8 equal portions, and shape into bagels.
8. Cover again and allow them to proof at room temperature until they are slightly puffy. This may take around 30 minutes, depending on room conditions. The dough should be firm yet slightly puffy—not light and airy like bread dough.
9. While the bagels proof, fill a large pot with water and add a a 1/4 brown sugar. Bring the water to a boil.
10. Once the water is boiling, carefully drop the proofed bagels in. The bagels should float immediately. Boil each bagel for 1 minute on each side. Bagels will be slightly wrinkled after boiling.
11. While boiling the bagels, preheat your oven to 450°F. Prepare a baking sheet lined with a baking mat or parchment paper.
12. After boiling, arrange the bagels on the prepared baking sheet. If you want to add toppings, prepare an egg wash by whisking together one egg white and a splash of water and lightly brush the top of each bagel.
13. Immediately sprinkle your desired toppings over the bagels.
14. Bake for 16-20 minutes or until the bagels are golden brown. Rotate the baking sheet halfway through baking if necessary for more even color.
15. Once baked, allow the bagels to cool on a wire rack.
