Low Sodium Cheese Bagel
Indulge in the savory goodness of this Low Sodium Cheese Bagel recipe, a perfect balance of wholesome ingredients and bold flavor tailored to fit a low-sodium diet. Made from scratch, these bagels feature a soft, chewy texture with the delightful tang of reduced-sodium cheddar cheese and the aromatic hint of garlic powder and oregano. The recipe combines the art of traditional bread-making with a quick boil for that signature bagel crust, followed by a golden bake that melts the cheese to perfection. With just 30 minutes of active prep time, this is a healthier, homemade alternative to store-bought bagels, ideal for breakfast, brunch, or a satisfying snack. Serve them as is or pair with your favorite low-sodium spreads for a treat that’s both delicious and diet-friendly! Perfect for those looking for low sodium bagel recipes, homemade cheese bagels, and sodium-conscious baking ideas.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Honey
- 1.25 cups Warm water
- 1 tablespoon Olive oil
- 1 cup Reduced-sodium cheddar cheese, shredded
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1 Egg white
- 1 tablespoon Water
Instructions
In a large mixing bowl, combine the warm water and honey, stirring to dissolve the honey. Sprinkle the yeast over the water and let it sit for about 5 minutes until frothy.
Add the olive oil, flour, garlic powder, and oregano to the yeast mixture. Mix until a dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes, until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm area for about 1 hour or until doubled in size.
After the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces. Shape each piece into a ball, then poke a hole through the center with your finger. Gently stretch it to form a bagel shape.
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Bring a large pot of water to a gentle boil. Carefully drop a few bagels at a time into the water, boiling each side for 1-2 minutes. Remove the bagels from the water and drain on a clean kitchen towel.
Place the bagels on the prepared baking sheet. In a small bowl, whisk together the egg white and tablespoon of water. Brush the tops of the bagels with the egg wash.
Sprinkle the shredded reduced-sodium cheddar cheese evenly over the top of each bagel.
Bake in the preheated oven for about 20-25 minutes, or until the bagels are golden brown and the cheese is bubbly and slightly browned.
Allow the bagels to cool on a wire rack. Serve warm or at room temperature.
Nutrition Facts
Calories |
2372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 431 mg | 19% | |
| Total Carbohydrate | 411.2 g | 150% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 35.7 g | ||
| Protein | 84.6 g | 169% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 889 mg | 68% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 848 mg | 18% | |
*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.
