Hi Abby, whole wheat flour will require more water, and it will make for denser, less chewy bagels. Since the addition of whole wheat flour changes the characteristics of this bagel, consider checking out our Whole Wheat Bagels recipe – one that’s designed with 50/50 whole wheat flour and bread flour. Since bagels are meant to be fairly dense and chewy, I don't think you will need to add a dough conditioner or vital wheat gluten. 

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