Low Sodium Classic Cream Cheese Bagel
Delight in the comforting flavors of a freshly baked **Low Sodium Classic Cream Cheese Bagel**, perfect for anyone seeking a heart-healthy twist on a breakfast favorite. This recipe features golden, chewy bagels made from scratch, with a hint of sweetness from honey and a rich, buttery finish. Boiling the dough in a vinegar-infused water bath creates that signature dense texture, while optional toppings like sesame or poppy seeds add a delightful crunch. The star of the recipe is the creamy, low-sodium cream cheese spread, delivering indulgent flavor without compromising wellness goals. With just 90 minutes of prep time and 25 minutes of baking, these bagels are a wholesome, satisfying option for a balanced start to your day. Serve them plain or elevate them with your favorite vegetables for a nutritious treat.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Instant yeast
- 300 milliliters Warm water
- 30 grams Honey
- 15 milliliters Olive oil
- 10 grams Unsalted butter
- 200 grams Low sodium cream cheese
- 15 milliliters White vinegar
- 30 grams Toppings (sesame seeds, poppy seeds, etc.)
Instructions
In a large mixing bowl, combine the all-purpose flour and instant yeast.
Add the warm water (aim for around 110°F or 43°C), honey, and olive oil to the dry mixture and mix until a dough forms.
Knead the dough on a lightly floured surface for about 10 minutes until it's smooth and elastic.
Place the dough in a lightly oiled bowl and cover it with a damp cloth. Let it rise for about 1 hour, or until doubled in size.
Once risen, punch the dough down to release air and divide it into 6 equal portions.
Shape each portion into a smooth ball, then poke a hole in the center with your thumb and gently stretch to form a ring.
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Bring a large pot of water to a gentle simmer and add the white vinegar.
Boil each bagel for 1 minute on each side. Remove from water and place onto the prepared baking sheet.
Melt the unsalted butter and brush each bagel. Sprinkle your desired toppings onto the bagels.
Bake the bagels in the preheated oven for 20-25 minutes or until golden brown.
Let them cool on a wire rack.
Once cooled, spread with low sodium cream cheese and serve.
Nutrition Facts
Calories |
2792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.5 g | 117% | |
| Saturated Fat | 41.9 g | 209% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 231 mg | 10% | |
| Total Carbohydrate | 422.7 g | 154% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 33.1 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 483 mg | 37% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 984 mg | 21% | |
*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.
