Low Fat Homemade Seed-Crusted Bagels
Start your morning on a wholesome note with these Low Fat Homemade Seed-Crusted Bagels, a deliciously healthy twist on a bakery classic. Made with a blend of bread and whole wheat flours, sweetened naturally with honey, and topped with a crunchy medley of sesame, flax, and poppy seeds, these bagels are as nutritious as they are satisfying. The recipe uses a simple boiling and baking technique to create the perfect chewy texture with a golden crust—all while keeping the fat content low by incorporating an egg white glaze. Ready in just under 2 hours, these bagels are perfect for make-ahead breakfasts or brunches, pairing beautifully with your favorite spreads or toppings. Experience the joy of homemade, low-fat baking with this foolproof recipe that’s both family-friendly and packed with whole-grain goodness!
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Ingredients
- 1 packet (2 1/4 teaspoons) Active dry yeast
- 1.5 cups Warm water (about 110°F/45°C)
- 2 tablespoons Honey
- 3.5 cups Bread flour
- 1 cup Whole wheat flour
- 2 teaspoons Salt
- 1 Egg white
- 0.5 cup Mixed seeds (like sesame, flax, and poppy seeds)
- 1 tablespoon Baking soda
Directions
Step 1
In a large bowl, dissolve the active dry yeast in 1 cup of warm water. Let it sit for about 5 minutes or until it becomes frothy.
Step 2
Stir in the honey. Add the bread flour, whole wheat flour, and salt, mixing until a sticky dough forms.
Step 3
On a floured surface, knead the dough for about 8-10 minutes, or until it becomes smooth and elastic. You may need to add a little more flour if the dough is too sticky.
Step 4
Place the dough in a lightly greased bowl, cover with a damp towel, and allow it to rise in a warm place until doubled in size, about 1 hour.
Step 5
Once risen, punch the dough down and divide it into 10 equal pieces. Roll each piece into a smooth ball.
Step 6
Use your thumb and finger to form a hole in the center of each ball, stretching the hole until it is about 1-2 inches in diameter.
Step 7
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Step 8
Bring a large pot of water to a boil and add the baking soda.
Step 9
Gently drop the bagels into the boiling water, 3-4 at a time. Boil for 1-2 minutes on each side, then remove with a slotted spoon and place on a wire rack to drain.
Step 10
Whisk the egg white with 1 tablespoon of water to make an egg wash.
Step 11
Dip the tops of the bagels in the egg wash, then immediately press into the mixed seeds to coat.
Step 12
Place the seed-coated bagels on the prepared baking sheet.
Step 13
Bake the bagels for 20-25 minutes or until they have a golden-brown crust. Let cool on a wire rack before serving.
Nutrition Facts
| Serving size | (1081.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2485.7 |
| Total Fat 35.1g | 0% |
| Saturated Fat 4.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 8582.5mg | 0% |
| Total Carbohydrate 471.6g | 0% |
| Dietary Fiber 37.8g | 0% |
| Total Sugars 37.5g | |
| Protein 84.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 312.9mg | 0% |
| Iron 27.4mg | 0% |
| Potassium 1380.3mg | 0% |
Source of Calories