fbpx Whole Wheat Bagel | Recipe from our Dietitian Nutritionist | TeamNutrition


Whole Wheat Bagel

A simple, delicious and fuss-free recipe!


90 minutes


30 minutes


120 minutes


10 portions


  • 125 ml (½ cup) warm water (to start)
  • 60 ml (2 tablespoons) active dry yeast
  • 5 ml (1 teaspoon) sugar
  • 1L (4 cups) of whole wheat flour*
  • 5 ml (1 teaspoon) of salt
  • 60 ml (2 tablespoons) olive oil
  • 65 ml (¼ cup) plain Greek yogurt
  • 60 ml (1 tablespoon) honey
  • Toppings: hemp seeds, sesame seeds, poppy seeds, chia seeds, etc...


Note| After several trials over time, I had the best bagels and breads using La Milanaise organic whole wheat bread flour, which can be found in many supermarkets across Quebec.


  1. In a cup, dissolve yeast and sugar in ½ cup of warm water. Let stand for about 5 minutes. If the yeast is active and alive, it should start to swell and bubble.
  2. In a large bowl, mix the flour and salt.
  3. Dig a well in the middle of the flour mixture and pour in the olive oil, dissolved yeast and yogurt.
  4. Start mixing the ingredients in the bowl with a metal spoon or a spatula.
  5. Gradually add warm water while continuing to mix the dough. When the dough becomes difficult to mix, remove the spoon/spatula and knead in the bowl using your hand. The amount of water needed will vary depending on the brand of flour used. Some flours are more absorbent than others. Once ready, the dough will become firm and slightly sticky.
  6. Cover with a damp cloth and let rest for 1 hour in a warm place. (Your oven turned off with the light on is a good place).
  7. After 1 hour, preheat the oven to 425°F (220°C) (don't forget to remove the dough if it was resting in the oven).
  8. In a medium saucepan, boil water and dissolve the honey.
  9. Oil your hand and press the dough down.
  10. Knead for a few more minutes. If you see that the dough is too sticky to handle, you can add a few extra tablespoons of flour. Usually, oiling your hands during handling is sufficient.
  11. Form balls, one at a time, drill a hole in the center, then stretch the dough.
  12. Dip the bagels in boiling water (1-2 at a time). Leave in the water for 1 minute, turn over and leave for another 1 minute.
  13. Remove the bagels with a large spoon with a hole in it and transfer to a baking tray covered with parchment paper.
  14. Cover with your favorite toppings. This time, I opted for hemp seeds. You can also brush the bagels with a beaten egg to make the seeds stick better.
  15. Bake in the middle of the oven for 30 minutes. Turn the baking sheet halfway through. If necessary, adjust the baking time according to the strength of your oven. When ready, the bagels will have a beautiful golden color.
  16. Remove from oven and let cool at least 20 minutes before cutting.


Nutritional information (per bagel, without topping)

Calories 207 kcal
Fat 4 g
Carbohydrates 38 g
Fiber 6 g
Protein 8 g
Sodium 240 mg

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