It’s 7am, the kids are hungry, and you’re out of bread. You need a fast solution that feels like a treat. These whole wheat bagels are your new morning hero.
They are dense, chewy, and surprisingly simple to make. You can have fresh bread on the table in about 35 minutes. Your family will love the warm, nutty flavor of these fresh rings.
Why This Recipe Is a Winner
This recipe is perfect for busy back-to-school mornings. You don’t have to wait for dough to rise. There is no yeast involved in this process at all. The high protein content from the yogurt keeps everyone full longer.
It is also very budget-friendly for large families. You likely already have these two items in your kitchen. It’s a great way to feel like a pro baker without the stress.
Simple Method
The magic happens when yogurt meets self-rising flour. You just stir them together until a soft dough forms. A quick knead on the counter makes the texture perfect. Even beginners can master this shaping technique on the first try.
Ingredients You’ll Need
These bagels rely on simple pantry staples you can find anywhere.
- 1 cup whole wheat self-rising flour
- 1 cup non-fat Greek yogurt
Step-by-Step
- Preheat a convection oven to 375°F (190°C) and prepare a baking sheet with parchment paper or a silicone mat.
- In a mixing bowl, combine the whole wheat self-rising flour and Greek yogurt using a spatula until a uniform dough ball forms.
- Transfer the dough to a clean, floured work surface and knead manually for approximately 2 to 3 minutes until the texture is elastic.
- Divide the dough mass into four equal segments of approximately 90 grams each.
- Roll each segment into a cylindrical rope of 7 inches in length and join the ends to form a torus shape.
- Place the formed dough rings on the baking sheet with 2 inches of clearance between each unit.
- Bake for 22 to 25 minutes or until the internal temperature reaches 190°F (88°C) and the exterior is golden brown.
- Remove from oven and transfer to a cooling rack for 10 minutes to allow the crumb structure to set.
Best Ways to Enjoy It
Slice your whole wheat bagels while they are still slightly warm. Spread a thick layer of creamy cream cheese on top. Add fresh fruit or honey for a sweet touch. You can also make a savory breakfast sandwich with eggs and bacon.
Storage & Reheating
Store any leftovers in an airtight bag at room temperature. They will stay fresh for up to two days. For longer storage, keep them in the fridge for five days. You can also freeze them for up to three months. Reheat in a toaster for two minutes for that perfect crunch.
Tips for Best Results
- Don’t skip the kneading step to ensure a chewy texture.
- Avoid using regular yogurt as it is too thin for dough.
- Use a kitchen scale for perfectly even bagel sizes.
- Brush the tops with egg wash for a shiny finish.
- Add a sprinkle of everything seasoning for extra flavor.
- Dust your hands with flour if the dough feels sticky.
- Let them cool completely before slicing for the best crumb.
Ways to Switch It Up
- Mix in a teaspoon of cinnamon for a sweet version.
- Use gluten-free self-rising flour for a dietary-friendly option.
- Stir in some shredded cheddar for a cheesy bite.
- Top with sesame seeds for a classic deli look.
Common Questions
Can I use regular whole wheat flour?
You must use self-rising flour for this recipe. If you only have regular flour, add baking powder and salt. This is what makes the bagels rise without yeast.
Will my kids actually eat these?
Yes, they are very kid-friendly and mild in flavor. Let them help roll the dough into ropes. It makes breakfast feel like a fun craft project.
How do I know when they are done?
The outside should look golden and feel firm. If you tap the bottom, it should sound hollow. They will continue to set as they cool on the rack.
I hope these easy bagels make your busy mornings a little brighter. There is nothing like the smell of fresh bread to start your day. Happy baking!
— Alex
Ingredients
- 1 cup whole wheat self-rising flour
- 1 cup non -fat Greek yogurt
Instructions
- Preheat a convection oven to 375°F (190°C) and prepare a baking sheet with parchment paper or a silicone mat.
- In a mixing bowl, combine the whole wheat self-rising flour and Greek yogurt using a spatula until a uniform dough ball forms.
- Transfer the dough to a clean, floured work surface and knead manually for approximately 2 to 3 minutes until the texture is elastic.
- Divide the dough mass into four equal segments of approximately 90 grams each.
- Roll each segment into a cylindrical rope of 7 inches in length and join the ends to form a torus shape.
- Place the formed dough rings on the baking sheet with 2 inches of clearance between each unit.
- Bake for 22 to 25 minutes or until the internal temperature reaches 190°F (88°C) and the exterior is golden brown.
- Remove from oven and transfer to a cooling rack for 10 minutes to allow the crumb structure to set.
