Low Sodium Poppy Seed Bagels
Indulge in the comforting charm of homemade bagels with a healthy twist in this Low Sodium Poppy Seed Bagels recipe. Crafted with simple, wholesome ingredients and naturally low in sodium, these bagels are perfect for those mindful of their salt intake without compromising on flavor. Each bagel boasts a golden crust, a pillowy interior, and a subtle sweetness from honey, complemented by the delightful crunch of poppy seeds. This recipe incorporates essential steps like kneading for a perfectly elastic dough and a quick boil with baking soda to achieve that signature chewy texture. Ready in just over two hours, these bagels are perfect for breakfast spreads, sandwiches, or enjoyed simply toasted with your favorite toppings. Embrace the joy of baking while keeping it heart-friendly with this easy-to-follow recipe.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2.25 teaspoons Yeast
- 1.5 tablespoons Sugar
- 1.5 cups Water
- 1 tablespoon Olive oil
- 1 tablespoon Honey
- 3 tablespoons Poppy seeds
- 1 tablespoon Baking soda
Instructions
In a large bowl, combine 1/2 cup of warm water, yeast, and sugar. Stir gently and allow it to sit for about 5 minutes until it becomes foamy.
Add the remaining 1 cup of warm water, olive oil, honey, and 3 1/2 cups of flour to the yeast mixture. Mix until a dough starts to form.
Transfer the dough to a well-floured surface and knead by hand. Add the remaining flour a little at a time until the dough is smooth and elastic, about 8-10 minutes.
Place the dough in a lightly oiled bowl and cover it with a damp cloth. Let it rise in a warm place until it doubles in size, approximately 1 to 1.5 hours.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Punch down the dough and transfer it back to the floured surface. Divide it into 8 equal pieces.
Roll each piece into a ball, and then poke a hole through the center with your finger. Stretch it gently to form a bagel shape.
In a large pot, bring water to a boil and add the baking soda. Reduce to a simmer.
Boil each bagel for about 1 minute on each side, then remove with a slotted spoon and place on the prepared baking sheet.
Sprinkle the tops of the bagels with poppy seeds.
Bake the bagels in the preheated oven for 20-25 minutes, or until golden brown.
Allow to cool on a wire rack before serving.
Nutrition Facts
Calories |
2183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3808 mg | 166% | |
| Total Carbohydrate | 413.8 g | 150% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 38.0 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 478 mg | 37% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 802 mg | 17% | |
*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.
