I owe you this recipe for a long time. I promised about it on Instagram but it took me some time to finish it. Bagels, is a very nice idea for a sandwich at school or at the office, especially if you want to get away from the classic sandwich bread. Today I bring you the easy version for whole wheat bagels, because the classic one is far more complicated.
The recipe is based on the combination of flour and Greek yogurt. Those who read the blog from the beginning will remember that the pizza dough in the Pissaladiere recipe is based on the same combination. This is the easiest and quickest pizza dough that does not need rising. So these bagels do not need time to rise and they get prepared very fast. Keep in mind, however, that the flour / yogurt ratio may vary and depends on the products you use. Yogurt brands differ in moisture and texture, as flour does. There, perhaps, you have to “play” a little with the dough. 😉
Easy Whole Wheat Bagels
An easy way to make whole wheat bagels, for breakfast and snacks
- 110 gr. whole wheat flour (plus more for kneading)
- 100gr. dinkel 1050 flour (spelt)
- 3 teaspoon baking powder
- ¾ teaspoon salt
- 375 g strained Greek yogurt 2% fat
- the seeds of 1 cardamom lobe (crushed with the mortar (optional))
- 1 egg white slightly beaten with 2-3 drops of water
- sesame (for sprinkling)
Preheat oven to 190 ° C.
In a medium bowl, mix flours, baking powder, and salt.
Add yogurt and mix. The dough will look a bit like crumbles. Knead about 3 minutes and add flour if necessary. The dough at the end should be a bit tacky.
Flour a surface and divide the dough into 6 balls of 100 grams approximately.
Knead each ball, using whole wheat flour, into 12-14cm ropes. Shape them into a bagel and, if necessary, stick their two edges with a bit of water. Place them in a baking sheet, lined with parchment paper.
Brush the bagels with the egg white-water mixture, sprinkle with sesame seeds. and bake them for about 30-35 minutes on the second rack of the oven. Let cool.
Easy Whole Wheat Bagels
Calories: 143 kcal, Fat: 2.9 g of which Saturated fatty acids: 1.5 g, Carbohydrates: 24.3g of which Dietary Fibers: 3.5g. and Sugars: 3g, Protein: 6.9g, Sodium: 32.3 mg, Cholesterol: 13.2
Spelt flour has a similar nutritional value to wheat. However, it has a slightly higher protein content (gluten) and zinc.
Dietitian – Nutritionist, Harokopio Yniversity, specialized in clinical nutrition and Life Coaching