Are whole wheat bagels healthier?

I recommend whole wheat bagels over white flour versions because they provide more fiber, protein, and nutrients — especially when paired with high-protein options like my Protein Bread . while keeping you satisfied longer throughout the morning.

Why do you need to simmer bagels in water?

The boiling step is essential for creating that signature chewy crust and dense interior texture that makes authentic bagels different from regular bread rolls.

How long will they last?

These homemade whole wheat bagels stay fresh at room temperature for 2-3 days, in the refrigerator for up to one week, or frozen for 2-3 months when properly stored.

How many calories are in a whole wheat bagel?

Each of these oil-free whole wheat bagels contains approximately 109 calories, making them a lighter option compared to store-bought versions that often contain added oils and sugars.

What is the nutritional value of a wheat everything bagel?

Many home cooks find that homemade whole wheat bagels provide about 23g carbs, 5g protein, 4g fiber, and only 1g fat per serving, though everything seasoning adds minimal additional calories.

Whole Wheat Bagels – Easy Homemade & Oil-Free in 2 Hours

Whole Wheat Bagels – Chewy, Golden, Oil-Free

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These oil-free whole wheat bagels are chewy, delicious, and perfect for sweet or savory toppings. Easy to make and freezer-friendly.

Author: Emily Rose Carter
Prep Time: 2 hours
Cook Time: 15 minutes
Total Time: 2 hours 15 minutes
Yield: 8 bagels 1x
Category: Breads
Method: Baking
Cuisine: American
Diet: Vegan

Ingredients

Scale

1 tablespoon active dry yeast
1 teaspoon maple syrup
1 cup warm water
2 cups whole wheat flour
1 teaspoon salt
1½ teaspoons baking soda

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Instructions

Pour warm water into a bowl and stir in yeast and maple syrup. Cover and let sit 10 minutes.
Whisk flour and salt in a mixing bowl. Optional: sift flour for lighter texture.
Mix yeast into flour. When thick, knead by hand until combined.
Flour surface and knead 8–10 minutes until dough is smooth and elastic.
Form dough into a ball, cover, and let rise 1–1½ hours until doubled.
Divide into 6–8 pieces, roll into balls, flatten slightly, and rest 10 minutes covered.
Poke hole in each, stretch to 1.5 inches, flatten slightly, and rest another 30 minutes covered.
Preheat oven to 425°F. Simmer water with baking soda.
Boil bagels 1 minute per side. Transfer to lined baking sheet.
Optional: Brush tops with plant milk and add toppings.
Bake for 15 minutes until golden. Cool before slicing.

Notes

Store in airtight container for 2–3 days at room temp.
Refrigerate up to 1 week.
Slice before freezing; stores up to 3 months.

Nutrition

Serving Size: 1 bagel
Calories: 109 kcal
Sugar: 1g
Sodium: 150mg
Fat: 1g
Saturated Fat: 0.2g
Unsaturated Fat: 0.8g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 4g
Protein: 5g
Cholesterol: 0mg

Find it online: https://www.benefitiany.com/whole-wheat-bagels/