Question 1

Can I make these bagels with all hard white or all hard red wheat?

Accepted Answer

Yes. This recipe works well with all hard white for a milder flavor or all hard red for a deeper, nuttier taste. I often use a blend, but use what you have.

Question 2

Why is bagel dough so stiff?

Accepted Answer

Bagel dough is intentionally low hydration. A firm dough is what gives bagels their dense, chewy texture after boiling and baking. It should be smooth and pull away from the bowl, not sticky.

Question 3

Why does fresh milled flour need more water?

Accepted Answer

Fresh-milled flour contains the bran and germ, which absorb water more slowly than store-bought flour. That’s why it’s best to start with less water and add more gradually as the dough mixes.

Question 4

Why didn’t my bagels rise very much?

Accepted Answer

Whole-grain sourdough dough rises more slowly and less dramatically than white flour dough. Look for the shaped dough to become puffy, not doubled — that’s normal and expected

Question 5

Can these bagels be frozen?

Accepted Answer

Yes. Once cooled, slice the bagels and freeze them in a freezer-safe bag for up to 3 months. Toast directly from frozen for best results.

Breakfast

Fresh Milled Flour Sourdough Bagels

Fresh Milled Flour Dutch Baby Pancake

Fresh Milled Flour Blueberry Muffins

Fluffy & Flaky Fresh Milled Flour Biscuits

Easy & Fluffy Fresh Milled Flour Waffles

Fresh Milled Einkorn Cream of Wheat

100% Fresh Milled Flour Pancakes Recipe (Soft & Fluffy!)

Fresh Milled Flour vs Store Bought Flour

Fresh Milled Flour Sourdough Bagels

Fresh Milled Flour Dutch Baby Pancake

Fresh Milled Flour Blueberry Muffins

Tested fresh milled flour recipes from my farmhouse kitchen.