Honey Whole Wheat Bagels (Print View)

Soft, chewy wheat bagels enriched with honey and protein, served with a creamy yogurt dip for a nourishing bite.

# Components:

→ For the Bagels

01 - 2 cups whole wheat flour
02 - 1 cup bread flour
03 - 1 scoop unflavored whey protein powder
04 - 2¼ teaspoons instant yeast
05 - 1¼ cups warm water
06 - 2 tablespoons honey
07 - 1 teaspoon fine sea salt

→ For Boiling

08 - 1 tablespoon honey
09 - 2 quarts water

→ For the Fluffy Yogurt Dip

10 - 1 cup Greek yogurt
11 - 2 tablespoons honey
12 - 1 teaspoon lemon juice
13 - ½ teaspoon vanilla extract
14 - Pinch of sea salt

# Directions:

01 - In a large mixing bowl, combine whole wheat flour, bread flour, protein powder, and salt.
02 - In a separate bowl, stir honey into warm water until dissolved. Sprinkle yeast over the water and let sit for 5 minutes until slightly foamy.
03 - Add the yeast mixture to the dry ingredients. Mix until a shaggy dough forms, then knead by hand or with a dough hook for 8 to 10 minutes, until smooth and elastic.
04 - Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
05 - Punch down the dough and divide into 8 equal pieces. Shape each into a ball, then poke a hole in the center and gently stretch into a bagel shape.
06 - Place shaped bagels on a parchment-lined tray, cover lightly, and let rest for 10 minutes.
07 - Preheat oven to 425 degrees Fahrenheit.
08 - Bring 2 quarts of water to a gentle boil in a large pot. Stir in 1 tablespoon honey.
09 - Boil bagels in batches, 1 minute per side. Remove with a slotted spoon and return to the tray.
10 - Bake bagels for 18 to 22 minutes, until golden brown. Cool on a wire rack.
11 - Whisk Greek yogurt, honey, lemon juice, vanilla, and salt in a bowl until light and fluffy.
12 - Serve cooled bagels with the fluffy yogurt dip.

# Expert Advice:

01 -
  • Honest protein: Thirteen grams per bagel without any of that chalky aftertaste that ruins so many health-conscious recipes.
  • Chewy, not dense: The whole wheat flour stays soft and tender, nothing like the hockey pucks you might fear.
  • The yogurt dip steals the show: It's whipped until fluffy, tangy enough to matter, and makes leftover bagels actually better the next day.
02 -
  • Water temperature in the boil matters more than you'd think: Too hot and your bagels burst or cook unevenly; keep it at a gentle, rolling boil rather than a violent one.
  • Don't skip the rest after shaping: I once rushed and baked them immediately, and they stayed heavy and dense instead of developing that tender crumb you want—that ten minutes of rest is non-negotiable.
  • Whole wheat dough needs slightly more water than white flour versions: Whole wheat bran absorbs liquid differently, so if your dough feels stiff, add water one tablespoon at a time rather than starting with less.
03 -
  • Use a scale for dough portions: Eight equal pieces means eight equal bakes, and eyeballing always betrays someone with a small bagel and one unlucky person with a monster.
  • Honey in the boiling water isn't just flavor: It helps the bagels brown beautifully and adds a subtle caramelized note that elevates the whole thing.
  • Whisk that yogurt dip longer than feels necessary: The extra air makes it cloud-like and worth the extra two minutes of arm work.
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