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Quick and Easy Sprouted Bagels, THM E

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6
Author Glenda Groff


  • 1 cup fat-free double fermented kefir*
  • 1/4 cup water
  • 1 tablespoon olive oil
  • 1 teaspoon honey optional
  • 2 teaspoons Instant Yeast
  • 2 1/2 cups sprouted wheat flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 egg white beaten
  • toppins: Poppy or Sesame Seeds, Everything Bagel


  1. Mixing the dough: Heat kefir and water until slightly warm to the touch. In a mixer bowl combine kefir, water, oil, honey, yeast and 1 cup flour. Mix well. Add remaining flour and salt. Knead for 2 minutes. You may need an additional tablespoon of flour if your dough is to sticky. Allow the dough to rest for 25 minutes. Divide dough into 6 4-ounces pieces. Shape dough into a ball, smoothing the edges under. Poke a hole in the center and stretch and shape into a bagel. Lay bagel on parchment paper and repeat with the remaining dough. Let the bagels rest for 15 minutes while you preheat the oven to 400 degrees F. Boiling Bagels: Fill a kettle with 3 inches of water. Add 1/2 teaspoon baking soda. When the water boils drop one bagel in, boil for 45 seconds, turn and allow to boil for 45 seconds on the other side. Remove bagel with a slotted spoon and place back on the parchment paper. Repeat with remaining bagels. Brush each bagel with beaten egg white. Sprinkle with poppy, sesame seeds or Everything Bagel Seasoning. Bake for 20-22 minutes or until golden brown. 6 Bagels.