This study aims to investigate the quality potential of three new Egyptian wheat varieties (Misr 4, Benisweif 7, and Benisweif 8). Misr 4 as a new bread wheat variety compared with Sids 1 as an old bread wheat variety, Benisweif (7 and 8) as a new durum wheat variety compared with Sohag 4 as an old durum wheat variety. A field experiment was conducted during the two seasons of 2018–2019 and 2019–2020. Chemical, physical, yield extraction (%), rheological, and technological characteristics have been analyzed. Bread wheat varieties were milled to obtain wheat flour (82% extraction). Durum wheat varieties were milled to obtain semolina extraction. In the second season, the protein content recorded the highest in Misr 4 (13.38%) compared with Sids 1 as bread wheat. while Benisweif 8 had the highest protein content of 13.25% compared with Benisweif 7 and Sohag 4 as durum wheat. The rheological properties were measured by Farinograph and Extensograph. The results from Farinogram showed the highest dough stability value in Misr 4 as bread wheat (10.5 min), but was 6.5 min in Benisweif 8 as durum wheat. Extensogram results were similar to those of the Farinogram. After that, produce a specific end product: bread from bread wheat flour (82% ext.), pasta from durum wheat semolina. These findings contribute to taking into account Egypt's Sustainable Agricultural Development Strategy (SADS) for 2030. In particular, the new wheat varieties (Misr 4 and Benisweif 8), which produce high grain yields and quality.