100% Whole Wheat Sourdough Bagels - 3 INGREDIENTS (& Vegan Food Trailer Build Update)

3 Ingredients - Whole Wheat Flour, Water, and Salt (plus toppings if you like) This video is an easy and straight-forward tutorial for making 100% Whole Wheat Sourdough Bagels! A tasty breakfast option filled with fiber and whole grains. Ingredients: -2 1/2 Cups Whole Wheat Flour -1 Cup Sourdough starter (~140-150g) -1 Cup of Water -1 Teaspoon Salt -1 Tablespoon of Baking Soda -Bagel toppings (poppy seeds/sesame seeds/etc.) Instructions: 1) Mix your Water, Sourdough starter, and Salt in a large mixing bowl until the starter is dissolved. 2) Add 2 Cups of the Whole Wheat flour and mix until incorporated. Add your last 1/2 Cup of flour and knead until the dough becomes smooth. Add additional water if the dough is too dry, or flour if it is too wet. (Every flour is a little different in how much water it can take) 3) Make a ball, cover, and let rest for 10 minutes. 4) Shape your dough into an even log and cut into 8 pieces. Gently mold each slice into a disc, cover, and let these rest another 10 minutes. 5) Make your discs into rings by poking your finger through the middle and carefully shaping them. Place your rings onto a parchment paper-lined baking tray with enough space for them to expand. Let these ferment for 2-4 hours depending on the temperature of your house. I let mine ferment for 3 hours at 72 degrees F. Less time for warmer temperatures and more time for colder. You're looking for about a 25% increase in size. 6) Once done with the initial ferment, place your bagels into the fridge, covered, overnight or for 8-12 hours. They will continue to slowly ferment in this time. 7) Preheat your oven to 425 degrees F. Bring a large pot of water to boil. Once boiling, add in your tablespoon of baking soda. Drop 2 or 3 bagels into the water. They should sink to the bottom, and after 30 seconds or so, rise to the top. Flip them over when they rise and let them sit for another 20 seconds or so. 8) Gently scoop out your bagels with a slotted spoon and let them drip off on a cooling rack with a towel underneath. After a minute or two, you can then dip the tops of them into your preferred bagel topping and return to the baking sheet. 7) Once all the bagels are boiled and topped, place them into the oven for 20-23 minutes at 425 degrees F to bake. Let them cool slightly before enjoying, or let them fully cool before freezing.