Fresh-Milled Bagels (The Freezer Batch You’ll Make Again & Again!)

BREAD BAKING SERIES 200 - FRESHLY MILLED GRAINS #209

There’s something incredibly satisfying about pulling a perfectly chewy, golden bagel out of your own oven… especially when you know exactly what’s in it.

In today’s lesson, I’m showing you how to make bakery-style bagels using a blend of fresh-milled flour and bread flour that gives you all the flavor and nutrition of whole grains while keeping that classic chewy texture everyone loves.

We’ll cover everything from mixing this stiff bagel dough, to two different shaping methods, the overnight cold proof, the float test, boiling, baking, and my favorite freezer system that makes busy mornings so much easier.

Whether you’re brand new to fresh-milled baking or you’ve been milling your own flour for years, I think you’re going to love this recipe.

✨ In this video you’ll learn:
• Why bagel dough is much stiffer than bread dough
• Two easy ways to shape bagels
• How to know when they’re ready to boil
• Why the overnight cold proof makes such a difference
• My freezer system for homemade bagels that toast beautifully straight from frozen
• Tips for working with fresh-milled flour while keeping that classic bagel texture

🥯 Today’s batch includes both plain and everything bagels, but once you master the technique, the possibilities are endless.

📖 Grab the FREE printable recipe and baking guide here:
🔗 https://www.homesteadwifelife.com/pos...

MASTER  FRESHLY MILLED SERIES PRINTABLE  LINK:
Download the HWL Kitchen Ledger: Freshly Milled Grains here:
https://www.homesteadwifelife.com/pos...

https://www.homesteadwifelife.com/pos...

TOOLS AND INGREDIENTS:
These are affiliate links that come at ZERO cost to you but they do help support the channel.  Thank you for your support!

Ingredients:

Instant yeast - https://amzn.to/4h8xNVS

Kamut grains (Khorasan Wheat)- https://amzn.to/4wC82Sk

Hard white wheat grains - https://amzn.to/4wEnNZ3

King Arthur bread flour - https://amzn.to/4vUCcQP

Barley Malt Syrup - https://amzn.to/4futyme

Everything Bagel Seasoning - https://amzn.to/4h7letR


Equipment:

Bowl covers - https://amzn.to/4aMWKT1

Nutrimill grain mill - Not Currently Available ANYWHERE!!  I’m so sorry.

Grain jars - 78oz. https://amzn.to/4wy3lc9
                     1.1 Gallon https://amzn.to/4wEoyBn

1/2 Sheet pans - https://amzn.to/3RzATrD

Parchment sheets - https://amzn.to/4eUYvzY

Spider - https://amzn.to/4vRGrg2

Bosch mixer  - https://amzn.to/3RcZUc3

Danish whisk  - https://amzn.to/4ph0HoY

Rubber spatula - https://amzn.to/4fdlpS2

If you enjoyed today’s lesson, I’d love to have you join our homestead kitchen by subscribing. Every week we share traditional skills, from-scratch cooking, gardening, preserving, baking, and practical homesteading—one lesson at a time.

If this recipe inspires you to bake your own bagels, let me know in the comments:
Which are you choosing first… plain or everything?

Happy Baking,
❤️ Tamatha

00:00 Introduction & Why These Bagels Are Different
01:21 The Secret: Freshly Milled Flour
02:57 Milling the Grains
03:33 Weighing the Ingredients
05:45 Mixing the Flours
06:36 Adding the Malt Barley Syrup
07:30 Adding the Yeast
08:18 Combining Wet and Dry Ingredients (Autolyse)
09:35 Resting the Dough
10:35 Adding Salt
11:29 Kneading the Dough
12:10 Bulk Fermentation
13:33 Dividing the Dough
14:17 Pre-shaping the Dough
15:00 Bench Rest
15:56 Shaping the Bagels
19:49 Preparing the Boil (Next Morning)
20:29 Boiling the Bagels
22:10 Egg Wash and Toppings
24:35 Baking and the Freezing System
26:38 Final Results and Conclusion