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.