Low Fat Classic Bagel with Cream Cheese and Lox
Discover the ultimate "Low Fat Classic Bagel with Cream Cheese and Lox," a perfectly balanced recipe that transforms a deli favorite into a lighter, homemade delight. These soft, golden bagels are crafted from scratch, offering a chewy texture and authentic flavor without the extra calories. Topped with creamy low-fat Greek yogurt and a generous helping of velvety smoked salmon, the lox brings a hint of sophistication, while bright notes of lemon, briny capers, crisp red onion, and fresh dill elevate every bite. Perfect for brunch or an elegant breakfast, this recipe is a healthier twist on a timeless combination that doesn't skimp on flavor. Prepare to impress—and indulge—while keeping things light and wholesome!
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Recipe Information
Ingredients
- 3.5 cups all-purpose flour
- 2 tablespoons sugar
- 1.5 teaspoons instant yeast
- 1 teaspoon salt
- 1.25 cups warm water
- 1 tablespoon olive oil
- 1 egg white
- 8 ounces non-fat Greek yogurt
- 8 ounces smoked salmon (lox)
- 8 ounces low-fat cream cheese
- 2 tablespoons capers
- 0.5 red onion
- 2 tablespoons fresh dill
- 1 lemon
Instructions
In a large mixing bowl, combine the all-purpose flour, sugar, instant yeast, and salt. Mix well to combine the dry ingredients thoroughly.
Create a well in the center of the dry ingredients and slowly add the warm water and olive oil. Stir until the dough begins to come together.
Transfer the dough to a floured surface and knead for about 10 minutes until the dough is smooth and elastic.
Place the dough into a lightly oiled bowl, cover it with a cloth, and allow it to rise in a warm place for about 1 hour or until it has doubled in size.
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Punch down the risen dough and divide it into 8 equal parts. Shape each part into a ball and then poke a hole in the center with your finger, gently stretching to form a bagel shape.
Bring a large pot of water to a boil and then reduce to a simmer. Using a slotted spoon, drop each bagel into the water, cooking for 1 minute on each side.
Remove the bagels from the water and place them on the prepared baking sheet.
Brush the tops of the boiled bagels with egg white.
Bake in the preheated oven for 20-25 minutes or until golden brown.
Allow the bagels to cool on a wire rack.
Once the bagels have cooled, slice them in half and spread a generous layer of low-fat cream cheese on each side.
Top with a slice or two of smoked salmon (lox), a few capers, and several thin slices of red onion.
Garnish with freshly chopped dill and serve with a wedge of lemon.
Enjoy your delicious low-fat bagel with cream cheese and lox!
Nutrition Facts
Calories |
2807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 5410 mg | 235% | |
| Total Carbohydrate | 386.6 g | 141% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 47.3 g | ||
| Protein | 131.3 g | 263% | |
| Vitamin D | 38.8 mcg | 194% | |
| Calcium | 659 mg | 51% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 1967 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
