Generally the whole wheat bagels you are seeing in shops are not necessarily 100% whole wheat. Usually they are around 50% or less at times; this is because whole wheat flour does not produce a great bagel by itself. This can be done by using vital wheat gluten with your whole wheat or using 50% high gluten flour and 50% whole wheat. The toppings and flavorings can be used on either type of bagel! Jon@KAF

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