Whole Wheat Sea Salt Bagel-#TwelveLoaves January


Hey! Happy New Year! How did the year go by so quickly? I had every intention of doing a roundup of some favorite recipes of mine I found throughout the year and some favorites I posted here on the blog.

Real life things have kept me very busy and maybe one day this month I’ll get to it. In the meantime, aren’t you excited it’s a new #TwelveLoaves challenge? I am!     
So what is January all about?
#TwelveLoaves January: Clean Slate. Bake a bread, yeast or quick bread, loaf or individual. January #TwelveLoaves is all about a clean slate. After the holiday indulgences, we are starting the year with simplicity. If you’ve been wanting to bake with whole grains and other flours, this is the month to try something new! Share with us your favorite basic bread recipes. Let’s get baking!

Look at what my very talented baking friends from #TwelveLoaves have baked for January.

Alabama Light Bread by Dorothy | Shockingly Delicious

Basic White Bread by Renee | Magnolia Days

Classic Oatmeal Bread by Liz | That Skinny Chick Can Bake

Grandmom’s Dinner Rolls by Jennie from The Messy Baker Blog

Italian Potato Bread by Rosella | Ma Che Ti Sei Mangiato

Molasses Wheat Quick Bread by Deb | Knitstamatic

Pandoro by Paula | Vintage Kitchen

Rosemary Olive Oil Bread by Alice | Hip Foodie Mom

Whole Wheat Pita Bread by Holly | A Baker’s House

Whole Wheat Sea Salt Bagel by Lora | Cake Duchess

I hope you find some inspiration in all of our recipes. Remember, it doesn’t have to be a yeast recipe bread. We also love to see your quick breads, muffins and even scones,

We would love to have you join our #TwelveLoaves group; it’s easy!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your Bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this January, 2013 posted on your blog by January 31, 2013.

It’s been a pleasure baking with you since I launched this Twelve Loaves this past May.

Check out what we have been busy baking!
May theme: Focaccia
June theme: Corn Rolls
July theme: Challah
August theme: Summer Fruit
September: Say CHEESE!
October: Seeds, nuts and grains
November: Autumn Fruits: Apples and Pears
December: Boozy Bread

I’ve submitted these delicious bagels to Susan at Wild Yeast Blog .
Follow @TwelveLoaves on Twitter
See what’s freshly baked for #TwelveLoaves on our growing Pinterest board.




some notes about these bagels: I know there are recipes that take proofing overnight and those recipes do make incredible bagels. If you are looking for something a little quicker, this is your recipe. I found it on Le Baker Chick. It takes about three hours from beginning to end to make these fantastic bagels. The brunt of the time is the waiting for the dough to rise and the baking in the oven. These bagels are so good! They have a crispy exterior and soft crumb with right amount of chewiness. When you make these for your family or for your next special breakfast or lunch, everyone will be thanking you! There’s nothing like baking your own bagels. It’s the next best thing to getting bagels in New York City. 😉

Whole Wheat Sea Salt Bagels
makes 6 large or 10 mini bagels


1 ½ c warm water (a little warmer than your body temperature- 110 degrees)
4 ½ t active dry yeast (or 2 packets)
3 T sugar
2 t salt
2 c bread flour
1 ½ – 2 c whole wheat flour

Egg wash: 1 egg white and 1T water

Toppings: Kosher salt (you could also use dried garlic, dried onion, poppy seeds and sesame seeds separately, or all together as my favorite: “every thing bagel”)
Directions: Dissolve sugar in water and add yeast. Let stand until the mixture bubbles, a few minutes

Meanwhile, sift together the bread flour, 1 ½ c of the whole wheat flour, and salt. Make a well in the center and add the yeast mixture. Stir to combine. Turn onto a lightly floured surface and knead for about 5 minutes, adding extra whole wheat flour as needed.
Place dough in a large, greased bowl. Cover and set in a warm place- let rise until doubled size, about an hour.

Divide dough into small pieces with a bench scraper/knife.
Shape each into a ball and allow to relax for a few minutes.

Flatten each round with the palm of your hand.

With thumb press deep into the center of bagel and tear open a hole in the center with your fingers. Pull the hole open. Cover bagels with a kitchen towel and let rest for about 10 minutes.
Preheat oven to 400.

Bring about 2 quarts of water to a boil and add 1 T of sugar. Reduce heat to maintain a gentle simmer. Put 2-3 bagels at a time in to the simmering water for about 30 seconds, turning once. Drain and place on parchment-lined baking sheets.
Brush with egg wash and sprinkle with toppings. Using a spatula or your fingers- flip bagels over and repeat with egg wash and toppings.

Bake for 30-35 mins or until browned.

Thank you for all your support this past year. I appreciate all your comments and really love to hear from you when you try one of the recipes I’ve shared. I wish you all a very happy and healthy New Year. I hope all your dreams come true in 2013!

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