Sometimes you just need something warm and satisfying for breakfast. These whole wheat bagels are the perfect solution for busy mornings. They are soft, hearty, and incredibly simple to make. You can have fresh bread on your table in under 40 minutes.
It is a cold winter morning and your kitchen smells like fresh bread. This recipe delivers a high-protein treat without any complicated steps. You do not even need to wait for dough to rise. It is a fresh start to your day that the whole family will love.
Why You’ll Love These Whole Wheat Bagels
These bagels are a total winner for leisurely winter weekends. They use only two main ingredients that you likely already have. The Greek yogurt adds a wonderful tang and extra protein. Your kids will love helping you roll the dough into circles. It is a budget-friendly way to skip the expensive bakery run.
This recipe is perfect for your Sunday meal prep routine. You can bake a batch and have ready-to-go breakfasts all week long. They are much more filling than store-bought options. The whole wheat flour provides a tender crumb and nutty flavor. You will feel proud serving something homemade and wholesome.
Simple Method
Making these bagels is surprisingly easy and very therapeutic. You simply mix the flour and yogurt until a shaggy dough forms. A quick knead on a floured surface makes it smooth. Even if you are a beginner, you can master this yeast-free dough. It feels like magic when they puff up in the oven.
Ingredients You’ll Need
These bagels rely on simple pantry staples to create a great texture.
- 1 cup Whole wheat self-rising flour
- 1 cup Non-fat Greek yogurt, strained
Step-by-Step
- 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 whole wheat bagels warm with a smear of cream cheese. They are also delicious with mashed avocado and a soft-boiled egg. Pair them with a hot cup of coffee for a cozy brunch. For a sweet treat, try peanut butter and sliced bananas. Set the table and enjoy a slow morning with your family.
Storage & Reheating
Store any leftover bagels in an airtight container for three days. You can also freeze them for up to three months. To reheat, slice them and use your toaster for a crispy exterior. If they are frozen, let them thaw at room temperature first. This makes your weekday mornings much smoother and faster. They stay soft and delicious if stored properly.
Tips for Best Results
- Don’t skip straining the yogurt to ensure the dough isn’t too sticky.
- Avoid over-kneading the dough or the bagels might become too dense.
- Use a little extra flour on your hands if the dough sticks.
- Prep the dough the night before for an even faster morning bake.
- For a winter twist, add a pinch of cinnamon to the flour.
- Brush the tops with an egg wash for a shiny golden finish.
- Make sure your self-rising flour is fresh so they rise properly.
Ways to Switch It Up
- Sprinkle everything bagel seasoning on top before baking for extra crunch.
- Use dairy-free Greek-style almond yogurt for a vegan-friendly version.
- Mix in a handful of raisins for a seasonal winter flavor.
- Swap the whole wheat for white self-rising flour for a lighter texture.
Quick Answers
Can I use regular yogurt?
No, you really need thick Greek yogurt for this recipe. Regular yogurt is too thin and will make the dough too wet. Straining your Greek yogurt helps achieve the perfect bagel texture.
What if I don’t have self-rising flour?
You can make your own easily at home. Mix 1 cup of flour with 1.5 teaspoons of baking powder. Add half a teaspoon of salt and whisk well before using.
Will my kids actually like these?
Yes, kids love the mild flavor and fun shape. Let them help pinch the ends of the dough ropes together. It is a great kitchen activity for a snowy day inside.
I hope these easy bagels bring a little warmth to your winter mornings. They are so simple to whip up whenever the craving hits. Enjoy every toasted, chewy bite!
— 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.
