These bagels hit the Pinterest stream heavy about a year ago or so. They were everywhere and for good reason! These bagels are delicious, easy to make, and cut the amount of carbs in half to a traditional bagel.
Let's take a look at the facts:
Calories: 289 Carbohydrates: 56.1g Protein: 11g Total Fat: 1.7g Sodium: 561mg Dietary Fiber: 2.4g Sugars: 0g
Serving: 1 bagel, Calories: 152kcal, Carbohydrates: 26.5g, Protein: 10g, Fat: 0.3g, Sodium: 434mg, Fiber: 1g, Sugar: 2.5g
Not only do these bagels cut the amount of carbs, but you're also going to have a decrease of 100 to 150 calories depending on the size of your traditional bagel! And the icing on the cake is that these bagels are delicious - my two year old even gobbled them up. I also love them, because they are a blank canvas. I like to add different toppings to mine.
OK, without further ado, here's the recipe (originally posted on skinnytaste.com):
Ingredients:
1 cup (5 oz) unbleached all purpose flour, whole wheat or gluten-free mix
2 teaspoons baking powder, make sure it's not expired or it won't rise
3/4 teaspoon kosher salt, use less if using table salt
1 cup non-fat Greek yogurt
1 egg white, beaten (whole egg works fine too)
Here are a few fun optional topping ideas: sesame seeds, Trader Joe's Everything Bagel seasoning, poppy seeds, cinnamon and sugar, onion flakes, the possibilities are endless! Have fun with it :)
Directions:
Preheat oven to 375F.
Prep baking dishes - either line with parchment or spray with a non-fat cooking spray.
In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
Dust your working surface with flour and work the dough about 10 to 15 turns (don't overwork) until the dough is not sticky.
Divide into 4 equal balls. If any part of the dough is still sticky, I then add a bit of flour to the individual balls. I then make a hole in the center and form into a bagel.
Top with egg wash and sprinkle both sides with seasoning of your choice.
Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting.
I always double or triple this recipe! They freeze so well and make it so easy to have a grab and go breakfast for you or your kiddos! Please let me know if you try these and what your favorite toppings are! Enjoy!!!
Blessings! Jenna