The best part about these skinny bagels is that you can make them easily on your stovetop and oven, in the Ninja Foodi, or in your Instant Pot or other electric pressure cooker. These homemade healthy bagels are delicious and satisfying and have the same properties of a real New York bagel–they’re dense, chewy, and delicious.
If you’ve been wondering how to make wheat bagels, you’re going to love this recipe!
I know there are “skinnier” bagels out there–the two ingredient bagel or others made with Greek yogurt or cream cheese, baking powder, or other ingredients. I remember trying one a few years ago and not being impressed with the texture or the taste–it’s just not similar enough to a traditional bagel. I wanted a wheat bagel recipe that would mimic a real New York bagel.
Ingredients in Whole Wheat Skinny Bagels:
- whole wheat flour (I used regular whole wheat flour, not bread flour or white whole wheat flour)
- salt
- instant yeast
- sugar (it helps the dough rise)
- warm water
- cornmeal
- egg
How to make wheat bagels in the Ninja Foodi:
I’m loving my Ninja Foodi, and I thought I’d show you all why by making these Ninja Foodi bagels. There are two main steps to any bagel after allowing the dough to rise–boiling and baking. You can use your Foodi to boil using the pressure cooker and sauté feature, and then bake them using the air fryer/bake function.
Allow dough to rise:
- Mix yeast with 1 tablespoon of sugar and 1 tablespoon of warm water. Loosely cover and set it to the side for a few minutes. You’ll be looking for some bubbles at the top to know it’s ready–it should take about five minutes.
- Mix together salt and flour. After you notice the yeast beginning to bubble, add it to the salt and flour mixture along with the rest of your warm water.
- Place your dough on a floured surface and knead it for a few minutes. You’re looking for it to stop sticking to your hands. If it’s super sticky, add a little more flour. If it seems dry, add a bit of water.
- Add the olive oil (or generously spray the olive oil) to the inner liner of your pot.
- Place your dough inside the pot. Rub the dough on the bottom of the pot so both the top and bottom are coated with a bit of oil. Place a light towel on top of the dough to help it rise.
- Turn your Foodi to dehydrate and set the temp to 105 degrees. Set a timer and allow the dough to rise for 30 minutes.
Form bagels and allow to rise again:
- While the dough is rising, get your toppings ready and place some cornmeal on the counter.
- After 30 minutes, pull your dough out of the pot and place it on your counter. Quick fill up your Foodi about halfway and set your pressure cooker for 5 minutes and press start. Allow the water to boil while you’re forming the bagels. This will take about 20 minutes total so you can save significant time by starting this step as soon as the dough is out of the pot.
- Divide your dough up.
- Dividing into 6 bagels will make each bagel about 208 calories
- Dividing into 8 will make each bagel about 156 calories
- Dividing into 10 will make each bagel about 125 calories
- Shape the bagels into circles by rolling out thin strips and securing them at the ends or by making a round ball and poking a hole through the middle.
- Place the wheat bagels on the counter and put a thin towel over them. Allow them to rest for 15 minutes or so.
Boil the bagels:
- After the water comes to pressure, press Sauté and allow the water to boil.
- Place a few bagels at a time into the boiling water, and allow them to boil for 3 minutes, then flip and allow to cook for 2-3 more minutes. When they’re done, pull them out with big tongs that can cover the entire bagel (using small ones might make your bagels break in half).
- Place them on a drying rack while you boil the rest of the bagels.
Pro Tip: If you’re making multiple types of homemade bagels, boil the plain ones first and then the seasoned ones. For example, cinnamon raisin bagel dough will make the water taste of cinnamon. Boil your plain bagels first, then the cinnamon raisin ones.
Top the bagels:
- Mix up your egg and add 2 tablespoons of water. Brush the mixture onto your bagels to help the toppings stick. I brush both sides, because I hate sitting down to eat a bagel and being sad that only one side has flavor. Don’t you?
- Dip your wheat bagels into the toppings. Like I said above, change your life and put your toppings on BOTH sides.
- I brush with egg, then dip into seasoning, roll in seasoning, and then use a spoon to make sure everything is coated.
Tip: If you are allergic to eggs, water will work fine for this step. I’d recommend brushing one at a time with water, then topping.
Bake the bagels:
- Once your bagels are topped, use your air fryer rack inside the Foodi and place 2-3 bagels at a time on the rack. Bake at 350 degrees for 10-12 minutes, flipping halfway through. Keep checking to make sure they don’t brown too much.
- Let your bagels cool. You’re going to want to freeze these for freshness, as they have no preservatives in them. Freeze the wheat bagels individually so they don’t stick together.
How to make Instant Pot bagels:
You can use the Instant Pot or any other electric pressure cooker to warm the dough to help it rise and then boil the bagels. You’ll need either an air fryer or an oven to bake the bagels after you boil them. You could also use a Mealthy CrispLid with your electric pressure cooker.
- Allow dough to rise: Set your Instant Pot to the normal yogurt setting, or use the keep warm function.
- Form bagels and allow to rise again: No changes need to be made to this step.
- Boil the bagels: No changes needed.
- Top the bagels: No changes needed.
- Bake the bagels: Bake at 350º for 4-5 minutes, then flip and bake for 4-5 more minutes. If you have a convection oven, take advantage of that feature!
How to make wheat bagels using the stove/oven:
Using your stove to boil the bagels and your oven to bake them is a great way to make these skinny bagels. You won’t miss a thing if you want to do it this way.
- Allow dough to rise: Place your dough in a large bowl and cover with a thin towel. Allow to rise for 30 minutes. If you can get your oven warm for a few minutes and let the bowl of dough rise in there that’s best. Just set the oven to turn on for 2-3 minutes, then turn it off.
- Form bagels and allow to rise again: No changes need to be made to this step.
- Boil the bagels: Boil the bagels in a large pot on the stove. The rest of the instructions for this step are the same no matter what cooking method you use.
- Top the bagels: No changes needed.
- Bake the bagels: Preheat your oven to 350 degrees. Place the bagels on a baking sheet and bake for 4-5 minutes, then flip and bake for 4-5 more minutes. If you have a convection oven, take advantage of that feature!
Common questions about homemade bagels:
Why are my homemade bagels flat?
Make sure that you allowed the dough to rise in a warm place for at least 30 minutes (for instant yeast). Go back through your ingredients–are you sure that you added sugar to the yeast instead of salt?
If the dough rose, but the bagels ended up flat after the baking process, is it possible that you didn’t allow them to boil for long enough?
Are these gluten free bagels?
These are not gluten free bagels. They contain whole wheat, which is not gluten free.
What kind of bagels can I make?
It’s endless–really. I prefer everything bagels, and buy my seasoning from Costco.
Poppy seeds, sesame seeds, it’s easy to add anything to the top of your bagels. It does get a little tricky when you want to change the flavor of the dough, like for cinnamon raisin bagels.
If I’m making only sweet flavored bagels like cinnamon raisin, blueberry, strawberry, etc, I’ll add dry spices (like cinnamon and raisins) to the dough before it rises for the first time. Then I’ll add some honey to the dough along with my wet toppings after they rise the first time.
If you’re following a specific diet that requires you to count your sweeteners, like the 21 Day Fix or Weight Watchers, you can easily add your chosen amount of honey and fruit to your bagels depending on how much you want. For example, I add 1 teaspoon of honey to each cinnamon raisin bagel, along with some raisins.
How can I store homemade bagels?
You’re going to want to freeze these homemade bagels because they have no preservatives. I think it’s fine to keep them in the fridge for a few days if you’d like.
Freezing tips:
- Allow the bagels to cool completely
- Cut the bagels to make it easier to cook after freezing and thawing
- Place parchment paper in between cooled bagels when freezing
Why are these healthy bagels?
These bagels are made of whole wheat, which is a great source of fiber. Complex carbohydrates, or slow burning carbs, will keep you full longer.
Wheat is different than whole wheat because the germ and bran are still intact, which are high in nutrients and fiber. When purchasing wheat products, you’ll want to look for the word whole–whole wheat or whole grain–to benefit from the grain.
21 Day Fix Container Counts:
Yup! One of these whole wheat bagels counts as one yellow container. If you add honey, raisins, or other sweeteners or fruits to your bagel dough, you’ll want to add that into your counts.
Weight Watchers points:
They are! Each bagel counts as 3 points on Blue, Green, and Purple plans. If you add honey, raisins, or other sweeteners or fruits to your dough, make sure to recalculate the points on the Weight Watchers website.
Homemade Healthy Bagels | Skinny Bagels (VIDEO)
Equipment
Ingredients
- 2.5 cups whole wheat flour
- 1 tsp salt
- 1 package instant yeast
- 1 tbsp sugar
- 1 cup warm water divided
- cornmeal for dusting the counter
- 1 egg
Instructions
How to make wheat bagels in the Ninja Foodi:
- Allow dough to rise:
- Mix your instant yeast with 1 tablespoon of sugar and 1 tablespoon of warm water. Loosely cover and set it to the side for a few minutes. You'll be looking for some bubbles at the top to know it's ready–it should take about five minutes.
- Mix together salt and flour. After you notice the yeast beginning to bubble, add it to the salt and flour mixture along with the rest of your warm water.
- Place your dough on a floured surface and knead it for a few minutes. You’re looking for it to stop sticking to your hands. If it’s super sticky, add a little more flour.
- Add the olive oil (or generously spray the olive oito the inner liner of your pot.
- Place your dough inside the pot. Rub the dough on the bottom of the pot so both the top and bottom are coated with a bit of oil. Place a light towel on top of the dough to help it rise.
- Turn your Foodi to dehydrate and set the temp to 105 degrees. Set a timer and allow the dough to rise for 30 minutes.
- Form bagels and allow to rise again:
- While the dough is rising, get your toppings ready and place some cornmeal on the counter.
- After 30 minutes, pull your dough out of the pot and place it on your counter. Quick fill up your Foodi about halfway and set your pressure cooker for 5 minutes and press start. Allow the water to boil while you’re forming the bagels. This will take about 20 minutes total so you can save significant time by starting this step as soon as the dough is out of the pot.
- Divide your dough up.
- Shape the bagels into circles by rolling out thin strips and securing them at the ends or by making a round ball and poking a hole through the middle.
- Place the wheat bagels on the counter and put a thin towel over them. Allow them to rest for 15 minutes or so.
- Boil the bagels:
- After the water comes to pressure, press Sauté and allow the water to boil.
- Place a few bagels at a time into the boiling water, and allow them to boil for 3 minutes, then flip and allow to cook for 2-3 more minutes. When they’re done, pull them out with big tongs that can cover the entire bagel (using small ones might make your bagels break in half).
- Place them on a drying rack while you boil the rest of the bagels.
- Pro Tip: If you’re making multiple types of homemade bagels, boil the plain ones first and then the seasoned ones. For example, cinnamon raisin bagel dough will make the water taste of cinnamon. Boil your plain bagels first, then the cinnamon raisin ones.
- Top the bagels:
- Mix up your egg and add 2 tablespoons of water. Brush the mixture onto your bagels to help the toppings stick. I brush both sides, because I hate sitting down to eat a bagel and being sad that only one side has flavor. Don’t you?
- Dip your wheat bagels into the toppings. Like I said above, change your life and put your toppings on BOTH sides.
- I brush with egg, then dip into seasoning, roll in seasoning, and then use a spoon to make sure everything is coated.
- Tip: If you are allergic to eggs, water will work fine for this step. I’d recommend brushing one at a time with water, then topping.
- Bake the bagels:
- Once your bagels are topped, use your air fryer rack inside the Foodi and place 2-3 bagels at a time on the rack. Bake at 350 degrees for 10-12 minutes, flipping halfway through. Keep checking to make sure they don’t brown too much.
- Let your bagels cool. You’re going to want to freeze these for freshness, as they have no preservatives in them. Freeze the wheat bagels individually so they don’t stick together.
How to make Instant Pot bagels:
- You can use the Instant Pot or any other electric pressure cooker to warm the dough to help it rise and then boil the bagels. You’ll need either an air fryer or an oven to bake the bagels after you boil them. You could also use a Mealthy CrispLid with your electric pressure cooker.
- Allow dough to rise: Set your Instant Pot to the normal yogurt setting, or use the keep warm function.
- Form bagels and allow to rise again: No changes need to be made to this step.
- Boil the bagels: No changes needed.
- Top the bagels: No changes needed.
- Bake the bagels: Bake at 350º for 4-5 minutes, then flip and bake for 4-5 more minutes. If you have a convection oven, take advantage of that feature!
How to make wheat bagels using the stove/oven:
- Using your stove to boil the bagels and your oven to bake them is a great way to make these skinny bagels. You won’t miss a thing if you want to do it this way.
- Allow dough to rise: Place your dough in a large bowl and cover with a thin towel. Allow to rise for 30 minutes. If you can get your oven warm for a few minutes and let the bowl of dough rise in there that’s best. Just set the oven to turn on for 2-3 minutes, then turn it off.
- Form bagels and allow to rise again: No changes need to be made to this step.
- Boil the bagels: Boil the bagels in a large pot on the stove. The rest of the instructions for this step are the same no matter what cooking method you use.
- Top the bagels: No changes needed.
- Bake the bagels: Preheat your oven to 350 degrees. Place the bagels on a baking sheet and bake for 4-5 minutes, then flip and bake for 4-5 more minutes. If you have a convection oven, take advantage of that feature!
I made these in the oven and they worked very well! I loved that they use whole wheat flour! Very tasty!
These bagels are so good! What a great addition to brunch!
Can I use regular white flour or self rising flour instead of whole wheat?
Thank you
April
I’ve only tested this recipe with whole wheat flour–white flour will absorb less liquid and definitely give you a different outcome!
These bagels are delicious! I love having bagels for breakfast and can’t wait to make more of them!
This is my family’s favorite bagel recipe! We make them all the time because everyone loves them so much!
Very chewy and easy to make. I used 1 cup white flour and 1.5 cups of 12 grain flour. I find 10 min in the oven is not enough. Seems that the dough is not cooked enough so I left them another 5 min. Also beware of using too much of the Club House Everything Bagel seasoning everywhere. It was too salty. Next time I will just put it on the top or mix it with real seeds (pumpkin, sesame, poppy, flax).