The best way to improve the quality of your food is to make it yourself. And while food prep can take a lot of time and in some instances, money, this recipe is a 1/10 on the difficulty and time scale and requires minimal equipment (a bowl, a fork, a pan, maybe a pastry brush, some parchment paper and measuring tools) and ingredients (there are only five). If you don’t have a food scale, it is the best investment you can make in your kitchen. You can be much more precise with baking and portioning, so you will have more consistent results. Also, you will save time washing extra dirty dishes.
The recipe comes from Skinnytaste.com. I doubled it, because there is no point to turn on your oven to only make four bagels. This recipe makes eight, and they freeze well. See the linked recipe for some troubleshooting tips if you have issues, gluten-free options, and air fryer instructions. I am more than happy to help with questions!
Skinnytaste Easy Bagel Recipe (makes 8) find the full recipe at: https://www.skinnytaste.com/easy-bagel-recipe/
– 2 cups (10 oz) all purpose flour, whole wheat or gluten-free mix (see skinnytaste.com for tips on gluten-free recipe)
– 4 teaspoons baking powder (make sure it’s not expired or it won’t rise)
– 1.5 teaspoon kosher salt (use less if using table salt)
– 2 cups (17oz) non-fat Greek yogurt (not regular yogurt, it will be too sticky)
– 1 egg white, beaten (whole egg works fine too)
1. Preheat oven to 375. Line a pan with a Silpat or parchment paper (if using parchment, spray with cooking spray to avoid sticking)
2. In a medium bowl, combine flour, baking powder and salt. Stir with a fork to combine.
3. Measure yogurt and add to the flour mixture. Stir the ingredients together until most of the loose flour is incorporated into a shaggy dough, then turn out on a lightly floured surface.
4. Knead by hand until dough forms a ball. It should only take a minute. Separate dough into 8 equal balls (this is where a scale comes in handy, but you can eyeball it).
5. Poke your finger through the middle of each ball to form a hole, wiggle around to expand it. Place bagels on pan, leaving enough room for expansion.
6. Combine the egg or egg white (or even a quarter cup of liquid egg white) with a splash of water and brush each bagel with a pastry brush, or a paper towel, or whatever else you can figure out to brush your bagel with. Turn them over and brush the other side.
7. Add toppings if desired. Everything bagel seasoning, dried onion flakes, poppy seeds, even a little cheese.
8. Bake at 375 on the top rack of your oven for 25-30 minutes. Wait at least 15 minutes before cutting.
NUTRITION INFORMATION (BEFORE TOPPINGS)
Yield: 8 Servings, Serving Size: 1 bagel
This recipe vs Thompson Bagel:
Calories: 152 calories vs 280 calories
Total Fat: 0.3g vs 4g
Saturated Fat: 0g vs 1g
Cholesterol: 0mg vs 0mg
Sodium: 434mg vs 410mg
Carbohydrates: 26.5g vs 51g
Fiber: 1g vs 3g
Sugar: 2.5g vs 11g
Protein: 10g vs 11g
So, as you can see, the protein stays roughly the same but the carbs are cut nearly in half. The sugar also drops by a significant amount. They are still bagels and should be treated as such, but by making your own, you can control things like sodium (take the salt out if you want) or add fiber (throw in some flax or chia). Happy Bageling!