Low Fat Pumpkin Seed Bagels
Wholesome and irresistibly flavorful, these Low Fat Pumpkin Seed Bagels are the perfect guilt-free treat for any time of day! Made with a simple blend of pantry staples, these bagels are leavened with instant yeast for a soft texture and boiled before baking to achieve that classic chewy crust. Topped with nutty pumpkin seeds and brushed with egg white, they emerge golden and delicious, all while staying low fat to suit lighter diets. Whether you’re enjoying them toasted with your favorite spread or as the base for a hearty sandwich, these homemade bagels are bound to impress. Plus, they’re ready in under two hours, making them a wholesome go-to for busy days. Perfect for breakfast lovers and health-conscious bakers!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 1 teaspoon Salt
- 2 tablespoons Sugar
- 1.25 cups Warm water
- 0.5 cup Pumpkin seeds
- 1 large Egg white
- 2 quarts Water (for boiling)
- 1 tablespoon Baking soda
Instructions
In a large mixing bowl, combine 3.5 cups of all-purpose flour, 2.25 teaspoons of instant yeast, 1 teaspoon of salt, and 2 tablespoons of sugar.
Gradually add 1.25 cups of warm water to the dry ingredients, mixing until a dough forms.
Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise for about 60 minutes, or until doubled in size.
Once the dough has risen, punch it down to release the air and divide it into 8 equal pieces.
Roll each piece into a ball, then press your thumb through the center to create a hole, forming a bagel shape.
Preheat your oven to 425°F (220°C).
Bring 2 quarts of water to a boil in a large pot and stir in 1 tablespoon of baking soda.
Gently drop the bagels, one or two at a time, into the boiling water, cooking for 1 minute on each side. Remove with a slotted spoon and place on a parchment-lined baking sheet.
Brush each bagel with egg white, then sprinkle with pumpkin seeds.
Bake the bagels in the preheated oven for 20-25 minutes, or until golden brown.
Cool on a wire rack before serving. Enjoy your low-fat pumpkin seed bagels!
Nutrition Facts
Calories |
2081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6214 mg | 270% | |
| Total Carbohydrate | 360.0 g | 131% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 27.2 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 1151 mg | 24% | |
*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.
