Soft Whole Wheat Yogurt Bagels

Name: Soft Whole Wheat Yogurt Bagels
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 bagels
Ingredients: 2 cups whole wheat flour; 1 cup Greek yogurt; 1 tablespoon baking powder; 1 teaspoon salt; 1 tablespoon honey (optional); 1-2 tablespoons water (if needed); Water; 1 tablespoon baking soda; Sesame seeds; Poppy seeds; Salt

Highlighted under: Natural Healthy Meals Recipes

I absolutely love making these Soft Whole Wheat Yogurt Bagels! They're incredibly easy to whip up and have such a delightful, soft texture. The use of Greek yogurt not only adds moisture but also a slight tang, which pairs beautifully with the nutty flavor of whole wheat flour. I've experimented with different toppings, and every variation has turned out delicious. These bagels are perfect for breakfast or a snack, and they fill the kitchen with an irresistible aroma as they bake.

Created by

Florence Keaton

Last updated on 2026-02-16T03:33:36.360Z

When I first tried making bagels at home, I was amazed at how simple it turned out to be. These Soft Whole Wheat Yogurt Bagels are a staple in my kitchen now, thanks to their quick preparation and delicious taste. I often enjoy them fresh out of the oven with a generous spread of cream cheese or avocado.

One tip I learned while making these bagels is to boil them briefly before baking. This step enhances their signature chewy texture while also promoting a glossy finish. It’s a small trick that truly elevates the final product, and I've found that it makes all the difference!

Why You'll Love These Bagels
Nutritious whole wheat flour offers a great source of fiber
Quick and easy to prepare, perfect for busy mornings
Versatile toppings to suit every taste preference

The Role of Greek Yogurt

Greek yogurt is a crucial ingredient in these bagels, providing not just moisture but also a unique tanginess that complements the whole wheat flavor. This yogurt contributes to the dough's elasticity and helps create a tender texture, ensuring your bagels are soft rather than tough. It's important to use full-fat Greek yogurt for the best outcome; low-fat versions may lead to a dryer bagel that lacks richness.

When mixing the dough, it’s vital to integrate the yogurt thoroughly. You can do this with a spatula or your hands until combined. This step is essential for achieving a smooth texture. If you find the dough too sticky, a light dusting of whole wheat flour on your hands can help you handle it without compromising its softness.

Boiling Technique for Perfect Bagels

Boiling the bagels is a key step that imparts the chewy character typical of traditional bagels. When you add baking soda to the boiling water, it increases the alkalinity, promoting a beautiful golden color and enhancing flavor. Aim for a gentle boil to prevent the bagels from losing their shape; a rolling boil may cause them to puff up too much and lose that classic bagel density.

As you boil, keep an eye on the timing. Boiling for 30-60 seconds per side is ideal for achieving that perfect chewy exterior while keeping the inside tender. Using a slotted spoon to flip each bagel allows for even cooking. If the bagels stick to the bottom of your pot, gently move them with the spoon to avoid tearing.

Storage and Serving Suggestions

These bagels are best enjoyed fresh, but if you have leftovers, proper storage is essential. Allow them to cool completely on a wire rack before placing them in an airtight container. They can be stored at room temperature for up to two days. For longer storage, freeze the bagels in a single layer on a baking sheet before transferring them to a zip-top bag. This prevents sticking and makes reheating easier.

To reheat, simply pop the frozen bagels in a toaster or warm them in the oven until toasty (about 5-7 minutes at 350°F/175°C). Serve them with your favorite spreads, such as cream cheese, avocado, or nut butter. These bagels also make a great base for breakfast sandwiches, so don’t hesitate to get creative with your toppings!

Ingredients

For the Bagels

2 cups whole wheat flour
1 cup Greek yogurt
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon honey (optional)
1-2 tablespoons water (if needed)

For Boiling

Water
1 tablespoon baking soda

For Toppings (optional)

Sesame seeds
Poppy seeds
Salt

Mix and match toppings to customize your bagels!

Instructions

Prepare the Dough

In a large bowl, combine the whole wheat flour, baking powder, and salt. Add the Greek yogurt and honey, mixing until a dough forms. If the dough is too dry, add a little water as needed until it's soft and workable.

Shape the Bagels

Divide the dough into eight equal pieces. Roll each piece into a ball, then poke a hole through the center with your fingers to form the classic bagel shape. Ensure the hole is large enough, as it will close up during baking.

Boil the Bagels

In a large pot, bring water to a gentle boil and stir in baking soda. Carefully drop the bagels into the boiling water (you may need to do this in batches) and boil for about 30-60 seconds on each side. Remove and place on a baking sheet lined with parchment paper.

Add Toppings and Bake

Sprinkle your desired toppings on each boiled bagel. Preheat your oven to 375°F (190°C) and bake the bagels for 20 minutes, or until golden brown.

Cool and Serve

Remove the bagels from the oven and let them cool on a wire rack. Enjoy them fresh or store in an airtight container!

These bagels are best enjoyed fresh but can be frozen for later use!

Pro Tips

For extra flavor, consider adding herbs or spices to the dough. Everything bagel seasoning is also a great topping option!

Customization Options

One of the best things about these Soft Whole Wheat Yogurt Bagels is their versatility. You can easily customize them to suit your taste preferences. Consider adding spices such as garlic powder, onion powder, or herbs into the dough for additional flavor. You can also mix in grated cheese or chopped nuts to elevate the texture and taste, creating a delightful twist.

For those who enjoy a bit of sweetness, experimenting with different types of honey or incorporating dried fruits directly into the dough can yield delightful results. If you prefer a savory kick, try adding sun-dried tomatoes or olives before shaping. Just be cautious with moisture in the dough; if using wetter ingredients, you may want to reduce the amount of yogurt slightly.

Troubleshooting Common Issues

If you find your dough isn’t coming together well, this can usually be fixed with a little extra yogurt or water, but be sure to add it in small increments. The dough should feel soft and pliable but not sticky. Should your bagels end up too dense, it’s possible the dough was over-kneaded or the baking powder has lost its potency. Always check your leavening agents’ expiration dates for the best results.

Another common issue is the bagels closing up too much during baking, resulting in a less attractive appearance. To prevent this, ensure the hole in the center is large enough before boiling. It’s also helpful to let them rest a couple of minutes after shaping and before boiling, allowing the gluten to relax and hold their shape better. This way, you'll achieve that iconic bagel look and feel.

Questions About Recipes

→ Can I use all-purpose flour instead of whole wheat flour?

Yes, all-purpose flour can be used, but the bagels will have a different texture and flavor.

→ How long can I store these bagels?

You can store the bagels at room temperature for up to 3 days, or freeze them for up to 3 months.

→ Do I need to boil bagels?

Yes, boiling gives bagels their chewy texture and shiny crust.

→ Can I add flavors to the dough?

Absolutely! Feel free to incorporate garlic powder, onion powder, or Italian herbs into the dough for added flavor.