Low Fat Homemade Seed-Crusted Bagels
Transform your breakfast game with these **Low Fat Homemade Seed-Crusted Bagels**, a healthier twist on a bakery favorite. Made with a blend of bread flour and wholesome whole wheat flour, these bagels are chewy on the inside and flaunt a golden, crispy crust adorned in a nutritious mix of sesame, flax, and poppy seeds. By incorporating honey for natural sweetness and skipping the heavy fats, this recipe keeps things light without compromising flavor. The process includes authentic techniques like boiling the bagels in a baking soda bath for that signature texture. Whether served plain, with a spread of cream cheese, or as the base for your favorite sandwich, these homemade bagels are a heart-healthy, artisan treat perfect for any time of the day. Ready in just over 2 hours and yielding 10 fresh bagels, they embody the perfect balance of taste, health, and homemade goodness.
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Recipe Information
Ingredients
- 1 packet (2 1/4 teaspoons) Active dry yeast
- 1.5 cups Warm water (about 110°F/45°C)
- 2 tablespoons Honey
- 3.5 cups Bread flour
- 1 cup Whole wheat flour
- 2 teaspoons Salt
- 1 Egg white
- 0.5 cup Mixed seeds (like sesame, flax, and poppy seeds)
- 1 tablespoon Baking soda
Instructions
In a large bowl, dissolve the active dry yeast in 1 cup of warm water. Let it sit for about 5 minutes or until it becomes frothy.
Stir in the honey. Add the bread flour, whole wheat flour, and salt, mixing until a sticky dough forms.
On a floured surface, knead the dough for about 8-10 minutes, or until it becomes smooth and elastic. You may need to add a little more flour if the dough is too sticky.
Place the dough in a lightly greased bowl, cover with a damp towel, and allow it to rise in a warm place until doubled in size, about 1 hour.
Once risen, punch the dough down and divide it into 10 equal pieces. Roll each piece into a smooth ball.
Use your thumb and finger to form a hole in the center of each ball, stretching the hole until it is about 1-2 inches in diameter.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Bring a large pot of water to a boil and add the baking soda.
Gently drop the bagels into the boiling water, 3-4 at a time. Boil for 1-2 minutes on each side, then remove with a slotted spoon and place on a wire rack to drain.
Whisk the egg white with 1 tablespoon of water to make an egg wash.
Dip the tops of the bagels in the egg wash, then immediately press into the mixed seeds to coat.
Place the seed-coated bagels on the prepared baking sheet.
Bake the bagels for 20-25 minutes or until they have a golden-brown crust. Let cool on a wire rack before serving.
Nutrition Facts
Calories |
2486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8582 mg | 373% | |
| Total Carbohydrate | 471.6 g | 171% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 37.5 g | ||
| Protein | 84.9 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 1380 mg | 29% | |
*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.
