Low Sodium Better Bagel Everything
Satisfy your bagel cravings without the sodium overload with this incredible Low Sodium Better Bagel Everything recipe! These homemade bagels are soft, chewy, and bursting with flavor, thanks to a vibrant mix of unsalted chia seeds, sesame seeds, poppy seeds, dried garlic, and onion. Perfect for beginner bakers, this recipe guides you through creating bagels from scratch, complete with an easy boiling step for that signature texture. Sweetened naturally with a touch of honey, these bagels are a healthier twist on the classic "everything bagel," making them ideal for heart-healthy diets or anyone watching their salt intake. Serve them fresh with your favorite low-sodium spread or turn them into delightful sandwich bases. Get ready to enjoy bakery-quality bagels straight from your kitchen!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 1.5 cups Warm water
- 2 tablespoons Honey
- 1 tablespoon Vegetable oil
- 1 tablespoon Unsalted chia seeds
- 1 tablespoon Unsalted sesame seeds
- 1 tablespoon Unsalted poppy seeds
- 1 teaspoon Dried minced garlic
- 1 teaspoon Dried minced onion
- 0.5 teaspoon No-salt garlic powder
- 1 large Egg white
- 1 tablespoon Water
Instructions
In a large mixing bowl, combine 2 cups of flour and the instant yeast. Mix together.
In a separate bowl, combine warm water (around 110°F) and honey. Stir until honey is dissolved.
Add the honey-water mixture and vegetable oil to the flour and yeast. Stir together until a sticky dough forms.
Gradually add the remaining flour, half a cup at a time, mixing well after each addition until a dough forms that can be kneaded.
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl. Cover with a damp cloth and let it rise in a warm area for 1 hour, or until it has doubled in size.
Punch down the dough and divide it into 8 equal pieces. Shape each piece into a ball.
Using your thumb, poke a hole in the center of each ball and gently stretch the hole to about 1-2 inches in diameter, forming a bagel shape.
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a small bowl, mix together chia seeds, sesame seeds, poppy seeds, dried garlic, dried onion, and no-salt garlic powder.
Bring a large pot of water to a boil. Lower the heat to a gentle simmer.
Carefully drop 2-3 bagels at a time into the simmering water. Boil for 1 minute on each side.
Remove bagels from water with a slotted spoon and place on the prepared baking sheet.
In a small bowl, whisk together the egg white and 1 tablespoon of water.
Brush the tops of each bagel with the egg white mixture and immediately sprinkle with the seed and spice mixture.
Bake in the preheated oven for 20-25 minutes, or until the bagels are golden brown.
Allow to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
2202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 72 mg | 3% | |
| Total Carbohydrate | 418.7 g | 152% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 36.8 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 379 mg | 29% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 881 mg | 19% | |
*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.
