Sugar-Free Pumpkin Seed Bagels
Indulge in the wholesome goodness of homemade Sugar-Free Pumpkin Seed Bagels—an irresistible treat packed with nutty flavor and hearty texture. Made with nutrient-rich whole wheat flour and topped with crunchy pumpkin seeds, these bagels are perfect for those seeking a healthier baked alternative without any added sugar. The recipe involves classic bagel-making techniques, including a brief boil for that authentic chewy texture, followed by baking to golden perfection. With just a handful of ingredients and a little bit of love, these bagels emerge as a delightful breakfast option or snack, ideal for pairing with your favorite spreads. Ready in under two and a half hours, they’re a must-try for bread enthusiasts who crave wholesome, sugar-free creations.
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Recipe Information
Ingredients
- 3.5 cups Whole wheat flour
- 2 teaspoons Instant yeast
- 1.5 teaspoons Salt
- 1.25 cups Warm water
- 1 cup Pumpkin seeds
- 1 tablespoon Olive oil
- 1 Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
In a large mixing bowl, combine the whole wheat flour, instant yeast, and salt. Stir well to ensure all dry ingredients are evenly distributed.
Slowly add the warm water and olive oil to the dry mixture while stirring with a wooden spoon until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead the dough for about 10 minutes, or until it becomes smooth and elastic.
Lightly oil a clean bowl and place the dough inside. Cover with a damp cloth and let it rise in a warm, draft-free area for about 1 hour or until the dough has doubled in size.
After the dough has risen, punch it down gently to deflate. Divide the dough into 8 equal pieces and shape each piece into a smooth ball.
To form bagels, poke your thumb through the center of each dough ball and gently stretch until the hole is approximately 1 to 1.5 inches in diameter.
Place shaped bagels on a parchment-lined baking sheet, cover with a damp cloth, and let them rest for 20 minutes.
Preheat the oven to 425°F (220°C).
While the bagels are resting, bring a large pot of water to a rolling boil.
Reduce the heat to a simmer. Carefully drop 2-3 bagels into the simmering water and cook for 1 minute on each side. Use a slotted spoon to remove them and place them back on the baking sheet.
In a small bowl, beat the egg with 1 tablespoon of water to create the egg wash.
Brush the boiled bagels with egg wash and sprinkle with pumpkin seeds.
Bake in the preheated oven for 20-25 minutes, or until the bagels are golden brown and sound hollow when tapped on the bottom.
Remove bagels from the oven and cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
2464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.3 g | 125% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 30.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 3651 mg | 159% | |
| Total Carbohydrate | 328.9 g | 120% | |
| Dietary Fiber | 62.2 g | 222% | |
| Total Sugars | 4.6 g | ||
| Protein | 107.9 g | 216% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 249 mg | 19% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 2975 mg | 63% | |
*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.
