How To Make

Bagels

Using Khapli Wheat? A Step-by-Step Guide To Perfecting The Chewy Bread

A Brief History Of Bagels

A bagel is a Jewish dish that originated in Poland during the 17th century. The earliest documented record of the bagel dates back to 1610 in Kraków, Poland. Originally, the Jewish bakers boiled the dough before baking. This created a barrier that kept the bread fresh for longer. 

In the late 19th century, Jewish immigrants brought the bagel to North America, primarily in New York and Montreal, Canada. That was the start of the bread’s widespread popularity, so much so that it became associated with New York, much the same was the hot dog! The 20th century brought greater production, thanks to automation, and made the bagel a supermarket staple. By the 21st century, the bagel had not only spread across the globe but also spawned multiple variations, become part of different culinary trends (rainbow bagels, anyone?), and even transformed into sandwiches. 

Today, it’s not just a breakfast favourite, but also a canvas for innovative cooking. In this case, the focus is on introducing khapli atta, or Emmer wheat, into the ingredient list. Nutty, rich in protein and nutrients, with low GI, khapli wheat makes for a healthy, flavourful addition to many different baked goods, and a bagel is no different. 

How To Make Khapli Atta Bagels

Khapli atta bagel introduces a traditional twist on the classic bagel. Because Khapli flour has less gluten, Khapli bagels tend to be denser, hearty, and chewier rather than fluffy. Here’s how you can make these bagels at home. 

Ingredients

• 2 cups Aashirvaad Chakki Khapli Atta

• 1 cup bread flour or maida (helps improve gluten structure and chewiness)

• 1 tsp instant yeast

• 1 tbsp honey or jaggery powder

• 1¼ tsp salt

• 1 tbsp olive oil

• 1 to 1¼ cups lukewarm water

• Sesame seeds (optional): for topping

For boiling

• 1 litre water

• 1 tbsp honey or jaggery

Recipe

• Activate the yeast: Combine 1 tsp instant yeast, 1 tbsp honey, and 1 cup lukewarm water in a bowl. Let it sit for 5 minutes until slightly foamy.

• Make the dough: Add 2 cups Aashirvaad Chakki Khapli Atta, 1 cup bread flour, 1¼ tsp salt, and 1 tbsp olive oil. Mix into a stiff dough. Add extra water gradually if needed.

• Knead: Knead the dough for 8–10 minutes until smoother and elastic. Important: Since khapli atta contains weaker gluten than bread flour, the dough may feel denser than regular bagel dough.

• First proof: Place the dough in a lightly greased bowl, cover, and let it proof for 1–1½ hours until slightly puffy. It may not double dramatically because of the khapli atta.

• Shape the bagels: Divide the dough into 6 equal portions. Roll each into a ball, poke a hole through the centre with your finger, and gently stretch into a bagel shape.

• Second proof: Place the shaped bagels on a parchment-lined tray. Cover lightly and rest for 20–25 minutes.

• Boil the bagels: Bring 1 litre of water and 1 tbsp of honey to a gentle boil. Drop the bagels in one or two at a time and boil for about 30–40 seconds per side. Remove carefully using a slotted spoon.

• Add toppings (if using): Sprinkle sesame seeds while the bagels are still slightly wet so the toppings stick better.

• Bake, cool and slice: Bake at 220°C for 20–25 minutes until deep golden brown and firm on the outside. Allow the bagels to cool for at least 15–20 minutes before slicing, as the interior continues setting while cooling.

How To Best Eat A Bagel?

First and foremost, there is no single “correct” way to eat a bagel. Freshness matters more than anything else. Bagels are best enjoyed fresh and slightly warm, when the crust is still chewy and the inside remains soft.

One of the most common ways to eat a bagel is to slice it open and spread cream cheese, butter, or another dip of your choice on the cut sides before closing it again like a sandwich. You can also toast the halves lightly and butter them the way you would a slice of bread.

Another popular way is to eat bagels open-faced, where the sliced halves are topped with ingredients like smoked salmon, eggs, avocado, vegetables, or spreads without closing them into a sandwich. Of course, bagels can also be eaten plain — especially when they are freshly baked!

5 Must-Try Bagel Sandwiches 

Khapli bagels can follow most of the same topping and pairing choices as regular bagels but with a slight caveat. Khapli bagels are usually denser, nuttier, and slightly earthier than classic New York-style bagels and thus, overly delicate pairings may get overshadowed. 

Bagel, The Khapli Way

Bagels remain a breakfast favourite because they are soft and chewy at the same time. Classic bagels are also largely neutral in flavour but not bland, allowing for a wide range of customisations. Adding khapli to the mix offers enough variety to break the monotony but not alter the flavour profile so much that they feel like a new product. It’s the perfect balance.