Healthy Whole Wheat Bagels
It’s really possible to make healthy, perfect, homemade bagels right in your own kitchen! Making bagels is much easier than you’d expect. And don’t be afraid of baking with yeast – it doesn’t need much effort or skills and there is easy to follow a step-by-step guide I provided for you.
Whole Wheat Bagel Recipe
Fresh, homemade bagels make for a hearty, super-delicious breakfast, lunch, or snack every time. This Whole Wheat Bagel recipe is surprisingly easy to master at home, using just a few ingredients you probably have on hand.
These bagels contain lots of healthy fibers and are a really delicious alternative to traditional white bagels. The combination of whole-wheat flour, oat flour (or blended oats), and bread flour in this recipe makes perfect nutritious bagels with an amazing crust and a chewy texture inside.
Two important steps are kneading the dough and boiling bagels before baking. Boiling gives the outside of the bagel its beautiful outer shell and that chewiness. The boiling operation only seems to be a complicated process, but trust me, it’s actually a very easy, quick, and fun step to do.
So, if you are looking for a healthy, nutritionally balanced bread recipe for your daily diet, I encourage you to skip the store-bought varieties and try these Whole Wheat Bagels!
Why this Bagel Recipe is a Must-Try?
- you’ll get fresh bagels that are still warm from your oven;
- they are healthy, whole grain bagels;
- these are loaded with dietary fiber;
- they make you feel full for a longer time;
- it’s favorite whole-grain packed breakfast;
- this is easy homemade bagel recipe;
- that’s a great make ahead bread recipe.
Bagel Toppings
I often top bagels with sesame seeds, or everything bagel seasoning, which are my favorite. You can also finish the toppings to your liking. Here are some ideas:
- sunflower seeds, pumpkin seeds, chia seeds;
- shredded sharp cheddar cheese;
- a mix of sesame seeds, flaxseeds, poppy seeds, dried garlic and onion, and flaky sea salt;
- oat flakes and chopped nuts.
How to Eat Bagels?
Whole Wheat Bagels are delicious with just about anything on top. My favorite:
- peanut butter + jelly;
- cream cheese + jam;
- banana spread + sliced bananas + chopped pecans;
- mashed avocado + scrambled eggs + roasted peppers;
- smoked salmon or this cured salmon+ cream cheese +cucumbers + dill;
- chicken pastrami + swiss cheese + cucumber slices;
- hummus + cherry tomatoes + onion.
How to Store and Freeze Bagels?
These bagels usually last fresh up to two days when stored in an airtight container. They also freeze well in zip-bags for up to one month, so feel free to double the recipe and bake enough bagels to freeze for future use.
| Serving: | Prep & rest time: | Cook Time: | Total Time: |
| 8 bagels | 2 h | 20 min | 2 h 20 min |
Ingredients for Whole Wheat Bagels
For bagel dough:
- 1 cup (240g) lukewarm water
- 1 Tbsp. (7g) active dry yeast
- 1 Tbsp. (10g) honey
- 1 cup (150g) bread flour or all-purpose flour
- 1 cup (150g) whole wheat flour
- 1 cup (90g) oat flour or blended oats
- 1 tsp. salt
- 1 Tbsp. (7g) vegetable oil
For bagel boiling:
- 2-3 quarts water
- 2 Tbsp. honey
For bagel toppings:
- 1 egg, beaten
- 1 Tbsp. sesame seeds
- 1 Tbsp. flaxseeds
- 1 Tbsp. poppy seeds
How to Make Whole Wheat Bagels
- In the bowl of a stand mixer, whisk together warm water, yeast, and honey. Set it aside for 5 minutes or until foamy.
- In another mixing bowl, combine the bread flour, whole wheat flour, oat flour, and salt.
- Attach a dough hook to the mixer and stir on low speed, gradually adding the flour mixture. Pour the oil and knead the dough for 8 to 10 minutes, until the dough is smooth. (OR, you can also knead the dough by hand on a clean surface for 10 to 15 minutes).
- Shape the dough into a ball and place it in a bowl. Cover with plastic wrap and a kitchen towel and let it rise in a warm spot for 60 to 90 minutes until the dough has doubled in size.
- Transfer the dough to a work surface and divide it into 8 equal pieces. Shape each dough piece into a round ball.
- Poke a hole in the middle of each ball then make the hole wider to form the bagel. Repeat with all of the balls. Cover the bagels with plastic wrap and allow to rest for 10 to15 minutes.
- Preheat the oven to 425 °F. Line a baking sheet with parchment paper.
- In a large pot, add the water and honey. Bring it to a boil. Reduce the heat so water is gently simmering. Place the bagels in the water, 3 to 4 at a time, depending on the size of your pot. Boil the bagels for 30-60 seconds on each side.
- Remove the bagels from the water using a slotted spoon and place them onto the baking sheet. Brush the tops of the boiled bagels with the egg wash and sprinkle with the seeds or toppings of choice.
- Bake the bagels for 20-25 minutes, or until golden brown, then transfer to a wire rack to cool and enjoy!
How Many Calories in Whole Wheat Bagels
| Calories (per 1 bagel, 72g): 193 cal | Calories (per 100g ): 267 cal |
|---|---|
| Fat: 2.6 g | Fat: 3.7 g |
| Carbohydrates: 36.9 g | Carbohydrates: 51.2 g |
| Protein: 6.2 g | Protein: 8.6 g |
Healthy Whole Wheat Bagels
Ingredients
For bagel dough:
- 1 cup 240g lukewarm water
- 1 Tbsp. 7g active dry yeast
- 1 Tbsp. 10g honey
- 1 cup 150g bread flour or all-purpose flour
- 1 cup 150g whole wheat flour
- 1 cup 90g oat flour or blended oats
- 1 tsp. salt
- 1 Tbsp. 7g vegetable oil
For bagel boiling:
- 2-3 quarts water
- 2 Tbsp. honey
For bagel toppings:
- 1 egg beaten
- 1 Tbsp. sesame seeds
- 1 Tbsp. flaxseeds
- 1 Tbsp. poppy seeds
Instructions
- In the bowl of a stand mixer, whisk together warm water, yeast, and honey. Set it aside for 5 minutes or until foamy.
- In another mixing bowl, combine the bread flour, whole wheat flour, oat flour, and salt.
- Attach a dough hook to the mixer and stir on low speed, gradually adding the flour mixture. Pour the oil and knead the dough for 8 to 10 minutes, until the dough is smooth. (OR, you can also knead the dough by hand on a clean surface for 10 to 15 minutes).
- Shape the dough into a ball and place it in a bowl. Cover with plastic wrap and a kitchen towel and let it rise in a warm spot for 60 to 90 minutes until the dough has doubled in size.
- Transfer the dough to a work surface and divide it into 8 equal pieces. Shape each dough piece into a round ball.
- Poke a hole in the middle of each ball then make the hole wider to form the bagel. Repeat with all of the balls. Cover the bagels with plastic wrap and allow to rest for 10 to15 minutes.
- Preheat the oven to 425 °F. Line a baking sheet with parchment paper.
- In a large pot, add the water and honey. Bring it to a boil. Reduce the heat so water is gently simmering. Place the bagels in the water, 3 to 4 at a time, depending on the size of your pot. Boil the bagels for 30-60 seconds on each side.
- Remove the bagels from the water using a slotted spoon and place them onto the baking sheet. Brush the tops of the boiled bagels with the egg wash and sprinkle with the seeds or toppings of choice.
- Bake the bagels for 20-25 minutes, or until golden brown, then transfer to a wire rack to cool and enjoy!
Notes
| Calories (per 1 bagel, 72g): 193 cal | Calories (per 100g ): 267 cal |
|---|---|
| Fat: 2.6 g | Fat: 3.7 g |
| Carbohydrates: 36.9 g | Carbohydrates: 51.2 g |
| Protein: 6.2 g | Protein: 8.6 g |
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