Easy Homemade Bagels
Easy Homemade bagels
Easy to make & good for you too!
Not your classic NYC bagels made with yeast and boiled. These bagels are more in the family of a biscuit or scone in how they are made.
Bake these on the weekend for a grab n’ go breakfast thats nutritious & delicious. They are great start to your morning or as a snack during the day.
This is a great base recipe so that the flavor profile can be altered by adding different toppings or mix ins.
Nutrition Remix Facts:
Only 1 gram a fat per bagel
8 grams of protein because of the nonfat Greek yogurt
4 grams of fiber because of swapping all purpose flour for whole wheat pastry flour.
Serves: 8
Time: 55
Ingredients
2 cups whole wheat pastry flour
1/4 cup baking powder
1/2 tsp. salt
1 1/2 cups nonfat Greek yogurt
1/4 cup aquafaba (liquid from chickpeas)
Directions
Preheat oven to 375F. Cover baking sheet with parchment paper or silicon pad.
In a medium bowl, combine all dry ingredients (flour, baking powder, & salt).
Add yogurt into the dry ingredients. Mix together using a pastry cutter or fork until well combined.
Make the dough into a ball. Add a little flour or water if it’s too wet or dry.
On a lightly floured surface like a counter or cutting board, knead the dough 10 times by folding over. Form into a ball and flatten slightly. Cut into 6-8 pieces to make the bagels.
Brush formed bagels with aquafaba to cover all exposed surface areas including the middle and sides.
Sprinkle with toppings: sesame seeds, poppy seeds, coarse salt, or everything bagel seasoning.
Bake 25 minutes on the top rack in the oven.
Remove from the oven and place on a cooling rack to cool. Once cool, store in an airtight container for 1-2 days Or, freeze for up to 3 months.
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Serving: 1 bagel
Why Aquafaba: Aquafaba is the liquid drained from canned or cooked chickpeas. It can be used as an egg substitute in recipes. In this recipe, it is being used instead of egg whites as an “egg wash”.
Vegan: Substitute the nonfat Greek yogurt with plant based greek yogurt.
Pumpkin Bagel: Add 1/4 cup pumpkin puree to the mixture when forming the dough ball. You may need to add a little flour if the dough is too wet.
Nutrition Facts
