Whole Wheat Bagel with Light Cream Cheese
Hearty, chewy whole wheat bagels with a perfectly crisp crust and tender crumb. Boiled briefly before baking to achieve that signature bagel texture, then split and schmeared with smooth light cream cheese. A satisfying breakfast or snack that feels like a bakery treat made right in your own kitchen.
For 4 servings
- mix · ~7 min
Proof the yeast.
Combine warm water, sugar, and active dry yeast in a small bowl. Stir gently and let it sit for 5-7 minutes until frothy and bubbly. If it doesn't foam, the yeast is dead and you'll need fresh yeast.
- mix · ~1 min
Mix the dry ingredients.
In a large mixing bowl or the bowl of a stand mixer, whisk together the whole wheat flour, all-purpose flour, and salt.
- knead · ~10 min
Knead the dough.
1.Pour the frothy yeast mixture into the dry ingredients.2.Mix on low speed with a dough hook until a shaggy dough forms, about 2 minutes.3.Knead on medium speed for 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.4.If kneading by hand, turn onto a lightly floured surface and knead for 12-15 minutes.TIPWhole wheat dough needs a bit more kneading than white flour dough to develop gluten. The dough should spring back when poked. - rest · ~60 min
Let the dough rise.
Place the dough in a lightly oiled bowl, cover with a damp kitchen towel or plastic wrap, and let it rise in a warm spot until doubled in size, about 1 to 1.5 hours.
- prep · ~5 min
Shape the bagels.
1.Punch down the risen dough and transfer to a clean, lightly floured surface.2.Divide the dough into 4 equal pieces using a bench scraper or knife.3.Roll each piece into a smooth ball, then poke your thumb through the center of each ball.4.Gently stretch the hole to about 2 inches wide.TIPMake the holes larger than you think — they shrink significantly during boiling and baking. - rest · ~20 min
Proof the shaped bagels.
Place the shaped bagels on a parchment-lined baking sheet, cover loosely with a damp towel, and let them rest for 15-20 minutes. They will puff slightly.
- prep · ~10 min
Preheat the oven and prepare the water bath.
Preheat your oven to 425°F (218°C). Bring 8 cups of water to a rolling boil in a large pot, then stir in the honey until dissolved. Reduce the heat slightly so the water is at a gentle boil.
- boil · ~4 min
Boil the bagels.
1.Carefully drop 1 or 2 bagels into the simmering water, making sure they have room to float freely.2.Boil for 60 seconds on each side.3.Use a slotted spoon to lift each bagel out, letting excess water drain off, and place them back on the parchment-lined baking sheet.TIPDon't skip the boil — this is what gives bagels their signature chewy crust and dense crumb. - bake · ~22 min
Egg wash and bake the bagels.
1.Brush the top and sides of each boiled bagel with the beaten egg white.2.Place the baking sheet on the middle rack of the preheated oven.3.Bake for 18-22 minutes until the bagels are deep golden brown and sound hollow when tapped on the bottom.TIPRotate the baking sheet halfway through baking for even browning. - rest · ~30 min
Cool the bagels completely.
Transfer the baked bagels to a wire cooling rack and let them cool completely before slicing, at least 30 minutes.
TIPSlicing a warm bagel can make it gummy. Patience pays off with the perfect texture. - assemble · ~2 min
Slice and spread with light cream cheese.
Using a serrated knife, slice each bagel in half horizontally. Spread 2 tablespoons of light cream cheese on the cut side of each bottom half, then top with the other half. Serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a digital scale to weigh your flour for consistent results every time.
- 2Don't skip the boil—it sets the crust and gives bagels their iconic chewy texture.
- 3Make the center hole larger than you think; it will shrink significantly during boiling and baking.
- 4Let bagels cool completely on a wire rack before slicing to avoid a gummy interior.
- 5Store baked bagels in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.
- 6For extra shine, brush with egg white just before baking, not before boiling.
Adapt it for your goals.
Everything Bagel
Before baking, sprinkle the egg-washed bagels with a mix of sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes, and coarse salt. Adds a savory crunch and iconic deli flavor.
Cinnamon RaisinCinnamon Raisin
Add 1 teaspoon of cinnamon to the dry ingredients and fold 1/2 cup of raisins into the dough just before the first rise. A sweet, spiced twist perfect for breakfast.
High ProteinHigh-Protein
Replace 1/2 cup of the all-purpose flour with vital wheat gluten or whole wheat bread flour. Increases protein content and makes the bagels even chewier.
VeganVegan
Substitute the honey in the water with maple syrup or agave, and use a plant-based cream cheese. Skip the egg wash or brush with a little plant-based milk for shine.
Jalapeño CheddarJalapeño Cheddar
Gently fold 1/2 cup of shredded cheddar cheese and 2 tablespoons of finely chopped pickled jalapeños into the dough after the first rise. A spicy, savory bagel for brunch.
Why this is on our healthy list.
Rich in Whole Grains
Made primarily with whole wheat flour, these bagels provide more fiber and essential B vitamins than those made with refined white flour alone.
Lower in Saturated Fat
Using light cream cheese instead of regular saves about 2 grams of saturated fat per serving while still delivering a creamy, satisfying spread.
Good Source of Complex Carbohydrates
The combination of whole wheat and all-purpose flour offers sustained energy from complex carbs, making this a filling breakfast or snack.
Contains No Artificial Preservatives
Homemade bagels are free from the preservatives and dough conditioners often found in store-bought versions, making them a cleaner choice.
Frequently asked questions
Over-kneading or under-boiling can cause dense bagels. Make sure you knead the dough until smooth and elastic, and boil each side for a full 60 seconds to develop the proper crust.
