Quick and easy whole wheat bagels
Quick and easy whole wheat bagels; no yeast, so no rising needed. These bagels will be in your oven in no time. Great to bake with kids!
Ingredients
Dough ingredients
- 420-450 grams white whole wheat flour (approx. 3½-3¾ cups)(or sub whole wheat pastry flour or regular pastry flour)
- 3 tsp baking powder
- 1½ tsp baking soda
- 1 tsp apple cider vinegar
- 2 tsp sea salt
- 550 grams plain greek yogurt (approx. 2¼ cup)(use dairy free yogurt if vegan)
Egg wash for sticking on toppings
- 1 small egg (mix with 1 tsp of water)(or sub just water)
Instructions
- Preheat the oven to 375F/185C and line a baking tray with parchment paper.
- In a large bowl combine all 6 ingredients and mix it all together with a spatula until it starts to stick to itself in a large ball. If you want to use add-ins, now is the time to add them to the dough.
- Transfer the dough ball to my dusted countertop and knead it by stretching the dough out 15-20 times, until it starts to stick to itself and not to your hands.
- Divide the dough in 8 equal portions and roll each portion out into a thick 'rope' and join the ends to form a bagel.
- Once all bagels are formed and transferred to the baking tray, brushed them all with egg wash (or just water if you want to keep them vegan) and sprinkle them with topping(s).
- Bake them in a preheated oven for 28-32 minutes; they should be firm, but spring back when pressed down with your finger). Once they are done, let them cool off on a cooling rack for 5 minutes before cutting them open.
Notes
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.