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Baking recipe · from the recipe book

Almond Butter Sesame Whole Wheat Bagels

Chewy, nutty whole wheat bagels with almond butter and a hint of honey in the dough, crowned with toasted sesame seeds and crunchy chopped almonds.

Almond Butter Sesame Whole Wheat Bagels

Ingredients

  • 5 cups600 gWhole wheat flour
  • 1 cup150 gBread flour
  • 10⅓ cups2,460 gWaterdivided: 460 g lukewarm for the dough, 2000 g for poaching
  • ⅓ cup90 gAlmond butter, no salt addedstirred smooth
  • 2 tbsp40 gHoneydivided: 25 g for the dough, 15 g for poaching
  • 1 packet7 gInstant yeast
  • 2½ tsp15 gSalt
  • 2⅛ tsp10 gBaking soda
  • 1 large33 gEgg whitesbeaten with a splash of water
  • ¼ cup40 gSesame seeds
  • ⅓ cup whole50 gAlmondsfinely chopped

Steps

  1. In a large bowl, whisk the whole wheat flour, bread flour, instant yeast and salt to make the dry mixture.
  2. In a separate bowl, whisk the dough portion of the water (lukewarm, about 95°F/35°C) with the almond butter and the dough portion of the honey until smooth.
  3. Pour the almond butter mixture into the dry mixture and stir into a shaggy, stiff dough. This is about 61% hydration and 2% salt by bakers' percentages.
  4. Knead on a clean, bare counter for 10 to 12 minutes until smooth, firm and elastic; whole wheat dough stays slightly tacky.
  5. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until puffy and nearly doubled in size.
  6. Divide the dough into 12 equal pieces (about 112 g each), roll into tight balls, cover and rest 10 minutes.
  7. Poke a hole through the center of each ball with your thumb and stretch it to a 1½-inch opening. Set on a parchment-lined sheet pan, cover and proof 20 to 30 minutes at about 75°F (24°C), until slightly puffed and springing back slowly when poked.
  8. Meanwhile, preheat the oven to 425°F (220°C). In a small bowl, mix the sesame seeds and chopped almonds for the topping.
  9. Bring the poaching portion of the water to a boil in a wide pot, then stir in the poaching portion of the honey and the baking soda (it will foam).
  10. Boil the bagels 3 or 4 at a time for 45 seconds per side, lift out with a slotted spoon and return to the parchment-lined sheet pan.
  11. Brush the bagels with the beaten egg white, then press each top into the sesame-almond mixture and set back on the pan.
  12. Bake 20 to 24 minutes, until deep golden brown and 195 to 200°F (91 to 93°C) in the center.
  13. Cool the bagels on a rack for at least 30 minutes before slicing.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Egg, Tree nuts, Gluten, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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