Whole Wheat Bagel With Cream Cheese And Sliced Tomato

Homemade Whole Wheat Bagels with Cream Cheese and Fresh Tomato! Soft, chewy, and flavorful, perfect for breakfast or snack. Try making them today and enjoy!

Get ready to satisfy your breakfast cravings with a delicious twist on a classic combination! Fresh from the oven, these whole wheat bagels are perfectly toasted and slathered with a generous helping of cream cheese, then topped with juicy slices of tomato for a delightful flavor fusion that’s sure to start your day off right.

Ready Time

2 hrs 30 mins


9 servings


  • 2 cups whole wheat flour
  • 1 teaspoon active dry yeast
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 cup warm water
  • 1 tablespoon vegetable oil
  • 1/2 cup cream cheese, softened
  • 1 large tomato, sliced
  • Pinch of salt and pepper to taste


In a large mixing bowl, combine 2 cups of whole wheat flour, 1 teaspoon of active dry yeast, 1 teaspoon of sugar, and 1/2 teaspoon of salt. Mix well until a dough forms.

Gradually add 1 cup of warm water and 1 tablespoon of vegetable oil to the dough.

Knead the dough for about 10 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Preheat the oven to 400°F (200°C).

Line a baking sheet with parchment paper. Divide the dough into 9 equal portions and shape each portion into a ball.

Use your thumbs to create a hole in the center of each ball, then stretch the dough out to form a bagel shape.

Place the bagels onto the prepared baking sheet, leaving about 1 inch of space between each bagel. Bake for 20-25 minutes, or until the bagels are golden brown.

Let the bagels cool for 10-15 minutes before spreading 1/2 cup of softened cream cheese on each bagel.

Top with sliced tomato and a pinch of salt and pepper to taste. Serve and enjoy!


Use high-quality whole wheat flour for a nutty flavor and denser texture. Make sure the warm water is not too hot, as it can kill the yeast.

Don’t overmix the dough, as it can make the bagels tough.

Use a stand mixer with a dough hook attachment to knead the dough if you prefer. Let the dough rise for the full hour to get the best results.

Keep an eye on the bagels while they’re baking, as they can quickly go from golden to burnt.

If you want a crisper crust, bake the bagels for an additional 2-3 minutes. You can toast the bagels before spreading the cream cheese for a crisper texture.

Use fresh tomatoes for the best flavor and texture.

These bagels freeze well, so you can store any leftovers in an airtight container for up to 2 months.

Nutrional Value

  • Calories: 242
  • Total Fat: 8g
  • Saturated Fat: 3.5g
  • Cholesterol: 10mg
  • Sodium: 250mg
  • Total Carbohydrates: 35g
  • Dietary Fiber: 4g
  • Sugars: 2g
  • Protein: 10g
Whole Wheat Bagel With Cream Cheese And Sliced Tomato
Whole Wheat Bagel With Cream Cheese And Sliced Tomato

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