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 germinated.
- 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 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 topping gets too brown, reduce bake time by 5 minutes.
- Cool on a wire rack before slicing.
🍅 Assembly
- Slice 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 airtight container for 2–3 days or freeze up to 1 month.
- Microgreens: Store in fridge in a sealed container lined with 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 same method.
- Color Contrast Trick: Serve microgreens in a white bowl or plate—their greens, purples, and reds stand out beautifully.