Home Milling · Sourdough Discard · All Weights in Grams
Fresh-Milled Hard Red
Wheat Bagels
Chewy, golden, and lighter than you'd expect from whole grain flour. No vital wheat gluten needed.
8
Ingredients
Method
Baker's Notes
Float test —
If bagels sink and stay down in the boiling water, the dough over-fermented. Next batch, stop the rise earlier.
Too dense? —
Sift more aggressively and knead the full 10 minutes. A longer autolyse (up to 1 hour) also helps.
Flavor tip —
Hard red wheat pairs beautifully with everything bagel seasoning or sesame seeds.
Storing —
Best eaten same day. Slice and freeze leftovers — they toast straight from frozen.