Start your morning right with this homemade bagel with microgreens, a wholesome mix of chewy texture, creamy layers, and crisp garden-fresh greens. This easy recipe combines classic boil-and-bake bagels with vibrant pea or lettuce microgreens grown right on your windowsill.
Each bite delivers the soft warmth of a freshly baked bagel topped with cream cheese, roasted turkey, and colorful microgreens that add flavor and nutrition. Packed with vitamins A, C, and K, these tiny greens elevate a simple bagel into a nutrient-rich breakfast or quick lunch.
Fresh, fast, and satisfying, this bagel with microgreens recipe brings homemade goodness and garden freshness together in under two hours.
Bagel with Microgreens — Recipe Card
Category: Breakfast / Brunch
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: ~1 hour 45 minutes (includes proofing)
Yield: 6 bagels
🧑🍳 Ingredients
For the Bagels (Yeast Version):
- 3 cups warm water
- 5 teaspoons yeast
- 2 tablespoons sugar
- 4 teaspoons salt
- ~8 cups white flour
- 1 egg white (for glaze)
- Optional: “Everything Bagel” seasoning
Boil Water Mixture:
- 6 cups water
- 1 tablespoon honey
For the Topping:
- 4 oz (½ cup) cream cheese (softened)
- 6 slices oven-roasted turkey (or preferred protein)
- 1 cup homegrown microgreens (pea, lettuce, or radish mix)
- 1 cup cherry tomatoes, sliced
🌱 Microgreens Prep (from Homegrown Trays)
- Use a two-tray setup (top tray with holes + solid base tray).
- Fill with moistened soil and sprinkle seeds densely.
- For peas, pre-soak overnight for faster sprouting.
- Cover with a second tray for 2–3 days until germination.
- Harvest after ~5 days when 3–4 inches tall.
- Rinse and dry before use.
🥖 Bagel Preparation
- Activate Yeast: Mix warm water, sugar, and yeast. Let rest until foamy (10 mins).
- Mix Dough: Add salt and flour gradually. Knead until smooth (about 8–10 mins).
- Proof: Cover and let rise for 60–90 minutes or until doubled in size.
- Shape: Divide into 6–8 pieces. Roll into balls, then poke a hole through the center.
- Boil: Drop bagels into honey water, 1 minute per side for a soft texture.
- Glaze: Brush with egg white and sprinkle seasoning (if using).
- Bake: Place on a parchment-lined tray and bake at 425°F (220°C) for 20–25 minutes.
- Rotate trays halfway for even baking.
- If the topping gets too brown, reduce bake time by 5 minutes.
- Cool on a wire rack before slicing.
🍅 Assembly
- Slice a warm bagel in half.
- Spread softened cream cheese generously.
- Layer turkey, sliced tomatoes, and a full handful of microgreens.
- Serve open-faced or closed; enjoy with a fork and knife if generously topped.
🧊 Storage
- Bagels: Keep in an airtight container for 2–3 days or freeze up to 1 month.
- Microgreens: Store in fridge in a sealed container lined with a paper towel (3–4 days).
- Sprouts (if used): Refrigerate and consume within 5 days.
🧠 Tips & Notes
- For Chewier Bagels: Boil 2 minutes per side (as in the sourdough discard version).
- Use Sourdough Discard: Swap 1 cup flour + ½ cup water for 1 cup active discard; follow the same method.
- Color Contrast Trick: Serve microgreens in a white bowl or plate—their greens, purples, and reds stand out beautifully.
🌿 Recommended Microgreens Supplies |