It’s 7am, the kids are hungry, and you’re out of bread. You want something warm but don’t have hours to wait for dough to rise. These whole wheat bagels are the simple solution you need right now.
You can have fresh, homemade bread on the table in just 35 minutes. This recipe uses no yeast and requires almost no cleanup. It is the perfect way to start a busy school morning or a slow weekend.
Why These Whole Wheat Bagels Are a Winner
This recipe is a winner because it is incredibly fast. Most bagel recipes take hours to proof and boil. These are perfect for busy mornings because they go straight into the oven. You save time without losing that classic chewy texture.
The Greek yogurt adds a wonderful boost of protein. It makes these bagels more filling than store-bought versions. Your family will stay full and energized until lunchtime. It is a smart choice for a healthy lifestyle.
Kids love helping with this recipe too. The dough is like playdough and very easy to handle. It makes a great back-to-school activity for the whole family. Everyone can shape their own bagel before they bake.
Simple Cooking Method
You only need one bowl and a baking sheet. You just mix the flour and yogurt until a dough forms. Then you give it a quick knead on the counter. This is a stress-free way to enjoy fresh bread.
Even if you have never baked before, you can do this. There are no complicated steps or special tools. The oven does all the hard work for you. You will feel like a pro baker in your own kitchen.
What You Need
This recipe relies on simple pantry staples you likely have. The yogurt should be thick for the best dough consistency. Whole wheat flour adds a nice nutty flavor to every bite.
- 1 cup Whole wheat self-rising flour
- 1 cup Non-fat Greek yogurt, strained
Step-by-Step Directions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the whole wheat self-rising flour and Greek yogurt.
- Stir with a spatula until a shaggy dough forms, then transfer the mixture to a lightly floured work surface.
- Knead the dough by hand for approximately 2 to 3 minutes until the texture is smooth and slightly elastic.
- Divide the dough into 4 equal portions and roll each portion into a rope approximately 6 inches in length.
- Shape each rope into a circle and pinch the ends firmly together to form a bagel shape.
- Place the bagels on the prepared baking sheet and bake for 22 to 25 minutes until the tops are golden brown.
- Remove from the oven and allow to cool on a wire rack for at least 10 minutes before slicing.
Best Ways to Enjoy It
Serve these bagels warm with a thick layer of cream cheese. They are also delicious with peanut butter and sliced bananas. They make a great balanced breakfast when paired with fresh berries. You can even use them for savory egg sandwiches.
For a fun brunch, set out different toppings. Let everyone choose their favorite spreads and jams. It turns a simple meal into a special occasion. Sit back and enjoy the freshly baked aroma in your home.
Keep It Fresh
You can store these in an airtight container for three days. They stay soft at room temperature if sealed well. If you want them to last longer, keep them in the fridge. They are perfect for meal prep for the week ahead.
When you are ready to eat, reheat in a toaster for two minutes. This brings back the slightly crisp exterior and soft middle. You can also freeze them for up to three months. Just slice them before freezing for easy toasting later.
Tips for Best Results
- Don’t skip straining your Greek yogurt if it looks watery.
- Avoid over-kneading the dough or the bagels might get tough.
- Use a little extra flour on your hands if the dough sticks.
- Make a big batch on Sunday for easy weekday lunches.
- Add a pinch of cinnamon for a warm fall flavor.
- Brush the tops with egg wash for a shiny, golden finish.
- Ensure your self-rising flour is fresh so the bagels rise well.
- Let them cool fully before slicing to keep the inside fluffy.
Easy Flavor Ideas
- Add everything bagel seasoning before baking for a savory crunch.
- Mix in a few raisins for a sweet morning treat.
- Use dairy-free Greek-style yogurt for a vegan-friendly version.
- Swap half the flour for white self-rising flour for a lighter texture.
- Top with shredded cheddar cheese for a cheesy delight.
Common Questions
Can I use regular whole wheat flour?
You must use self-rising flour for this recipe to work. If you only have regular flour, add 1.5 teaspoons of baking powder. Also add half a teaspoon of salt per cup of flour. This will help your bagels rise without any yeast.
Will my kids actually eat these?
Yes, these are very picky-eater friendly and mild in flavor. The texture is soft and easy for little ones to chew. You can even make mini-bagels by dividing the dough into eight pieces. They fit perfectly in a small lunchbox.
How do I know when they are done?
The tops should be a beautiful golden brown color. They will feel firm to the touch when you tap them. If they look pale, give them two more minutes. Every oven is a little bit different.
I hope these easy bagels make your mornings a little brighter. There is nothing like the smell of fresh bread to start the day. Happy baking!
— Alex
Ingredients
- 1 cup Whole wheat self-rising flour
- 1 cup Non -fat Greek yogurt, strained
Instructions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the whole wheat self-rising flour and Greek yogurt.
- Stir with a spatula until a shaggy dough forms, then transfer the mixture to a lightly floured work surface.
- Knead the dough by hand for approximately 2 to 3 minutes until the texture is smooth and slightly elastic.
- Divide the dough into 4 equal portions and roll each portion into a rope approximately 6 inches in length.
- Shape each rope into a circle and pinch the ends firmly together to form a bagel shape.
- Place the bagels on the prepared baking sheet and bake for 22 to 25 minutes until the tops are golden brown.
- Remove from the oven and allow to cool on a wire rack for at least 10 minutes before slicing.
