Low Sodium Bagel with Egg
Start your day on a wholesome note with this Low Sodium Bagel with Egg recipe—perfect for a light yet satisfying breakfast or brunch option. Made from scratch, these bagels are handcrafted with minimal sodium, offering a chewy, golden crust that pairs beautifully with a perfectly seasoned, pepper-kissed egg. Each step—from boiling the dough to baking—ensures a fresh and flavorful result, while the addition of unsalted butter adds a touch of indulgence without compromising your health goals. Whether you enjoy it assembled or deconstructed, this recipe combines nutrition with comfort, making it ideal for those seeking reduced-sodium meals without sacrificing taste.
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 7 grams Instant yeast
- 10 grams Sugar
- 180 milliliters Water
- 1 large Egg
- 15 milliliters Olive oil
- 1 teaspoon Cracked black pepper
- 10 grams Unsalted butter
Instructions
In a large mixing bowl, combine 240 grams of all-purpose flour, 7 grams of instant yeast, and 10 grams of sugar. Mix these dry ingredients well.
Gradually add 180 milliliters of lukewarm water into the dry mixture while stirring until a dough forms.
Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle some additional flour as needed.
Place the dough back into the bowl and cover it with a damp cloth. Allow it to rise in a warm place for about 60 minutes or until it has doubled in size.
Preheat your oven to 220°C (428°F).
Once the dough has risen, punch it down gently and divide it into four equal portions. Shape each portion into a round ball, then poke a hole through the center with your finger. Gently stretch the dough to create a bagel shape.
Place the shaped bagels onto a non-stick baking sheet or one that is lined with parchment paper. Let them rest for about 10 minutes.
Bring a large pot of water to a boil, then reduce it to a simmer. Boil the bagels for 1 minute on each side to give them a chewy texture.
Transfer the bagels back onto the baking sheet and bake in the oven for 20 minutes or until golden brown.
While the bagels are baking, heat 15 milliliters of olive oil in a non-stick skillet over medium heat.
Crack the egg into the skillet and season with 1 teaspoon of cracked black pepper. Cook until the white is set but the yolk is still runny, or to your preferred doneness.
Once the bagels have cooled slightly, cut one in half and spread 10 grams of unsalted butter over the warm surface.
Place the cooked egg on the bottom half of the bagel and top with the other half. Serve immediately or assemble as desired.
Nutrition Facts
Calories |
1241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 123 mg | 5% | |
| Total Carbohydrate | 198.1 g | 72% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 10.6 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 86 mg | 7% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 437 mg | 9% | |
*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.
