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SOFT WHOLE WHEAT BAGEL
10

SOFT WHOLE WHEAT BAGEL

NUTRITION
HEALTHY RECIPES
Mar 03, 2025

SOFT WHOLE WHEAT BAGEL

This Soft Whole Wheat Bagel is a simple and nutritious single-serving bread that delivers the perfect balance of chewiness and softness. This bagel is made with whole wheat flour, warm water, salt, a touch of sugar to activate the yeast and olive oil to maintain moisture. This bagel has a deliciously golden crust with a light and airy interior. Unlike store-bought bagels, this homemade version contains minimal ingredients, making it a healthier and fresher alternative. Perfect for breakfast, lunch or a snack, this bagel pairs well with cream cheese, nut butter or savoury spreads. It can be toasted for extra crunch or enjoyed as it is for a soft, satisfying bite with just a few essential ingredients and an easy preparation process. This bagel is a great option for those looking to enjoy fresh, homemade bread without baking an entire batch.

RECIPE CATEGORY

Breakfast, Snack, Side

SERVING SIZE

1

CUISINE

American, European

PREPARATION/TECHNIQUES

Bake, Boil, One-Pot Wonders

OCCASION/HOLIDAY

Back to School, Casual Breakfast, Family Brunch, Healthy Meal Prep

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, High Fibre, Low Sugar, Quick & Easy, Vegetarian

DISH TYPE

Bread, Bagel

INGREDIENTS

  • ¼ cup whole wheat flour
  • ¼ teaspoon yeast
  • 1 tablespoon warm water
  • ½ teaspoon sugar
  • ¼ teaspoon salt
  • ½ teaspoon olive oil (to keep it soft)

FULL NUTRITIONAL INFORMATION

  • Calories: 95 kcal
  • Carbohydrates: 18g
  • Protein: 3g
  • Fats: 2g
  • Fibre: 2g
  • Sugar: 1.5g
  • Sodium: 75mg

PREPARATION

  • Activate the yeast: In a small bowl, mix warm water, sugar and yeast. Stir and let it rest for 5 minutes until foamy.
  • Combine the dry ingredients: In another bowl, whisk together whole wheat flour and salt.
  • Add the wet ingredients: Pour the yeast mixture and olive oil into the dry ingredients and mix until a dough forms.
  • Knead the dough: Transfer the dough to a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
  • First rise: Shape the dough into a small ball, place it in a greased bowl and cover it with a clean towel. Let it rise in a warm place for about 30–40 minutes or until it doubles in size.
  • Shape the bagel: Punch down the dough and roll it into a small ball, then poke a hole in the centre and gently stretch it into a bagel shape.
  • Second rise: Place the shaped dough onto a parchment-lined baking sheet, cover it and let it rest for another 10 minutes.
  • Boil the bagel: In a small pot, bring water to a simmer and carefully drop the bagel in for 30 seconds on each side. Remove with a slotted spoon and place it back onto the baking sheet.
  • Preheat the oven: While the dough rests, preheat the oven to 190°C (375°F).
  • Bake the bagel: Bake for 12–15 minutes or until golden brown and firm to the touch.
  • Cool before serving: Let the bagel cool slightly before slicing and serving.

PREP TIME

10 minutes

RISING TIME

40–50 minutes

COOKING TIME

12–15 minutes

TIPS

  • Use warm water (not hot): Using water that’s too hot can kill the yeast, preventing the dough from rising.
  • Knead well for elasticity: Proper kneading ensures the bagel develops a chewy yet soft texture.
  • Let the dough rise fully: Allowing the dough to double in size results in a light and airy bagel.
  • Boiling is key: Boiling the bagel before baking helps to create a firm crust and chewy texture.
  • For a shinier crust: Brush the bagel with an egg wash before baking for a golden finish.
  • Enhance the flavour: Add a pinch of garlic powder, onion flakes or sesame seeds for a seasoned bagel.

VARIATIONS

  • Dairy-Free: Replace sugar with maple syrup or agave nectar.
  • Vegan: Ensure sugar is unrefined and skip the egg wash if using.
  • Gluten-Free: Use a gluten-free flour blend and add ¼ teaspoon of xanthan gum for structure.
  • Cheesy Bagel: Sprinkle shredded cheese on top before baking for a savoury twist.
  • Cinnamon Raisin Bagel: Add ¼ teaspoon of cinnamon and a teaspoon of raisins to the dough for a sweet variation.

PREPPING AND STORAGE

  • Refrigeration: Store in an airtight container for up to 2 days.
  • Freezing: Wrap the bagel in cling film or place it in a freezer-safe bag. Freeze for up to 1 month.
  • Reheating: Warm in an oven at 150°C (300°F) for 5 minutes or taste before serving.

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