Low Sodium Homemade Seed-Crusted Bagels
Elevate your breakfast routine with these irresistibly chewy and flavorful Low Sodium Homemade Seed-Crusted Bagels! Perfect for those seeking a heart-healthy alternative, this recipe delivers fresh, golden-baked bagels that are beautifully crusted with a medley of sesame, poppy, and flax seeds. Crafted with no-salt baking powder, a touch of honey for sweetness, and a simple boiling step for that signature bagel texture, these are a satisfying treat straight from your kitchen. Whether enjoyed plain or with your favorite spreads, these bagels are the ultimate homemade comfort food. With a low sodium content that doesn’t compromise on taste or texture, they’re ideal for anyone looking to enjoy fresh bakery-quality bagels in a healthier way.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams bread flour
- 7 grams instant yeast
- 25 grams sugar
- 300 milliliters warm water
- 2 tablespoons honey
- 1 teaspoon no-salt baking powder
- 1 tablespoon olive oil
- 50 grams mixed seeds (such as sesame, poppy, flax)
- 1 large egg white (for egg wash)
- 3 liters water (for boiling)
Instructions
In a large bowl, mix together the bread flour, instant yeast, sugar, and no-salt baking powder.
Make a well in the center of the dry ingredients and gradually add the warm water and honey, stirring until a dough starts to form.
Add in the olive oil and knead the dough on a floured surface for about 10 minutes until it's smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat your oven to 220°C (430°F). Line a baking sheet with parchment paper.
Once the dough has risen, punch it down and divide it into 8 equal pieces.
Shape each piece into a ball and then poke a hole through the center with your thumb, gently stretching to form a bagel shape.
Bring a large pot of water to a boil. Carefully drop the bagels into the water, a few at a time, and boil for 1 minute on each side.
Remove the bagels with a slotted spoon and place them on the prepared baking sheet.
Lightly beat the egg white with a little water to make an egg wash. Brush each bagel with the egg wash.
Sprinkle the mixed seeds generously over the top of each bagel.
Bake in the preheated oven for 20 to 25 minutes until the bagels are golden brown and cooked through.
Cool them on a wire rack before serving.
Nutrition Facts
Calories |
2480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 78 mg | 3% | |
| Total Carbohydrate | 455.2 g | 166% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 61.9 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 870 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.
