Low Sodium Pumpkin Seed Bagels
Soft, chewy, and topped with crunchy pumpkin seeds, these Low Sodium Pumpkin Seed Bagels are a delightful homemade treat that's perfect for breakfast or snacking. Crafted with care to be low in sodium, they offer a heart-healthy alternative without compromising flavor. Featuring simple ingredients such as all-purpose flour, instant yeast, and low-sodium baking powder, these bagels achieve their signature chewy texture through a brief boil before baking. A generous sprinkle of nutty pumpkin seeds adds irresistible flavor and a satisfying crunch to every bite. With a prep time of 90 minutes, this recipe yields eight golden-brown bagels that can be enjoyed fresh out of the oven or stored for later. Pair them with your favorite spreads or use them as the base for a hearty sandwich. Perfect for those seeking tasty, wholesome baking options, this recipe also invites customization with optional egg glazing for extra shine!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 packet (about 2 1/4 teaspoons) Instant yeast
- 2 tablespoons Granulated sugar
- 1.5 cups Warm water
- 1 cup Pumpkin seeds (pepitas)
- 1 tablespoon Olive oil
- 1 teaspoon Low-sodium baking powder
- 1 tablespoon Unsalted butter (for greasing)
- 1 piece Optional: Egg white (for glazing)
Instructions
In a large mixing bowl, combine 1 cup of warm water with the packet of instant yeast and 2 tablespoons of sugar. Stir until the sugar is dissolved and let sit for about 5 minutes until it becomes frothy.
Stir in olive oil and the remaining 1/2 cup of warm water. Gradually add the 4 cups of all-purpose flour and low-sodium baking powder into the mixture, incorporating it with a wooden spoon or a dough hook until a dough begins to form.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until the dough is smooth and elastic. If the dough is sticky, add additional flour one tablespoon at a time.
Shape the dough into a ball and place it in a lightly greased bowl using unsalted butter. Cover it with a clean kitchen towel and let it rise in a warm place for about 60 minutes or until it doubles in size.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Once the dough has risen, punch it down to remove air bubbles and divide it into 8 equal pieces. Shape each piece into a smooth ball.
To form the bagels, use your fingers to poke a hole through the center of each dough ball, then gently stretch the hole to about 2 inches in diameter.
Bring a large pot of water to a boil, then reduce to a simmer. Gently place the bagels into the water, adding a few at a time, and allow them to simmer for 1-2 minutes on each side. This step gives the bagels their chewy texture.
Remove the bagels from the water using a slotted spoon and place them on the prepared baking sheet.
Optionally, brush each bagel with egg white to give them a shiny finish.
Sprinkle each bagel generously with pumpkin seeds, pressing lightly to adhere.
Bake the bagels in the preheated oven for 20-25 minutes, or until golden brown and crisp. Allow them to cool on a wire rack before serving.
Nutrition Facts
Calories |
2716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.8 g | 106% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 92 mg | 4% | |
| Total Carbohydrate | 415.1 g | 151% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 26.2 g | ||
| Protein | 84.3 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 1555 mg | 33% | |
*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.
