Low Sodium Classic New York Bagels
Indulge in the authentic taste of New York with a heart-healthy twist with these Low Sodium Classic New York Bagels. Made from wholesome bread flour, a touch of honey for natural sweetness, and a fragrant salt-free seasoning blend, these bagels deliver the chewy yet flavorful texture you love without the excess sodium. The recipe incorporates classic bagel-making techniques, including a gentle boil in baking soda-infused water for that signature bite. Whether topped with your favorite low-sodium spreads or enjoyed plain, these golden-brown bagels are perfect for breakfast, brunch, or a satisfying snack. With simple ingredients and easy-to-follow directions, this recipe is ideal for those looking to enjoy homemade bagels that are both delicious and diet-conscious.
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Recipe Information
Ingredients
- 500 grams Bread Flour
- 7 grams Instant Yeast
- 25 grams Sugar
- 250 ml Warm Water
- 2 tablespoons Honey
- 1 tablespoon Olive Oil
- 1 tablespoon Salt-Free Seasoning
- 1 tablespoon Baking Soda
- 2 liters Water for Boiling
Instructions
In a large mixing bowl, combine the bread flour, instant yeast, sugar, and salt-free seasoning.
Create a well in the center of the dry ingredients and pour in the warm water, honey, and olive oil.
Mix the ingredients together using a wooden spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until the dough is smooth, elastic, and pliable.
Form the dough into a ball, and place it in a lightly oiled bowl, covering it with a clean, damp kitchen towel.
Allow the dough to rise in a warm, draft-free area for about 1 hour or until it has doubled in size.
Punch down the risen dough and divide it into 8 equal portions.
Roll each portion into a smooth ball and then gently press your index finger through the center of each ball to form a ring shape.
Widen the hole to about 2 inches in diameter by gently spinning the dough around your fingers.
Place the shaped bagels on a parchment-lined baking sheet, cover with the damp towel, and let them rest for 10 minutes.
Preheat your oven to 220°C (430°F) and prepare a large pot with 2 liters of water, bringing it to a gentle boil.
Add the baking soda to the boiling water.
Boil the bagels in batches for about 1-2 minutes on each side (the longer you boil, the chewier the bagels will be).
Remove the boiled bagels with a slotted spoon, allowing the excess water to drip off, and place them back on the parchment-lined baking sheet.
Once all the bagels are boiled, you can top them with additional salt-free seasoning if desired.
Bake the bagels in the preheated oven for 20-25 minutes, or until they are golden brown and puffed.
Remove the bagels from the oven and let them cool on a wire rack.
Enjoy freshly baked low sodium bagels with your favorite low sodium spreads or toppings.
Nutrition Facts
Calories |
2195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3792 mg | 165% | |
| Total Carbohydrate | 442.8 g | 161% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 60.8 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 609 mg | 13% | |
*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.
