Low Sodium Bagel with Egg
Start your morning with a wholesome and heart-healthy twist on a breakfast classic with this Low Sodium Bagel with Egg recipe. Made from scratch, these golden bagels feature a tender, chewy texture achieved through a quick boiling step, and they’re entirely free of added salt, making them a perfect choice for those seeking low-sodium options. Topped with a perfectly cooked egg seasoned with cracked black pepper and a touch of velvety unsalted butter, this breakfast sandwich strikes a balance of rich flavor and simplicity. With just a few pantry staples and easy-to-follow steps, you can bake fresh bagels at home and assemble a satisfying, customizable breakfast or brunch treat in under two hours. Perfect for busy mornings or weekend indulgences, this recipe proves that low sodium doesn’t mean compromising on taste!
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Ingredients
- 240 grams All-purpose flour
- 7 grams Instant yeast
- 10 grams Sugar
- 180 milliliters Water
- 1 large Egg
- 15 milliliters Olive oil
- 1 teaspoon Cracked black pepper
- 10 grams Unsalted butter
Directions
Step 1
In a large mixing bowl, combine 240 grams of all-purpose flour, 7 grams of instant yeast, and 10 grams of sugar. Mix these dry ingredients well.
Step 2
Gradually add 180 milliliters of lukewarm water into the dry mixture while stirring until a dough forms.
Step 3
Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle some additional flour as needed.
Step 4
Place the dough back into the bowl and cover it with a damp cloth. Allow it to rise in a warm place for about 60 minutes or until it has doubled in size.
Step 5
Preheat your oven to 220°C (428°F).
Step 6
Once the dough has risen, punch it down gently and divide it into four equal portions. Shape each portion into a round ball, then poke a hole through the center with your finger. Gently stretch the dough to create a bagel shape.
Step 7
Place the shaped bagels onto a non-stick baking sheet or one that is lined with parchment paper. Let them rest for about 10 minutes.
Step 8
Bring a large pot of water to a boil, then reduce it to a simmer. Boil the bagels for 1 minute on each side to give them a chewy texture.
Step 9
Transfer the bagels back onto the baking sheet and bake in the oven for 20 minutes or until golden brown.
Step 10
While the bagels are baking, heat 15 milliliters of olive oil in a non-stick skillet over medium heat.
Step 11
Crack the egg into the skillet and season with 1 teaspoon of cracked black pepper. Cook until the white is set but the yolk is still runny, or to your preferred doneness.
Step 12
Once the bagels have cooled slightly, cut one in half and spread 10 grams of unsalted butter over the warm surface.
Step 13
Place the cooked egg on the bottom half of the bagel and top with the other half. Serve immediately or assemble as desired.
Nutrition Facts
| Serving size | (522.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1240.8 |
| Total Fat 33.3g | 0% |
| Saturated Fat 9.6g | 0% |
| Polyunsaturated Fat 3.3g | |
| Cholesterol 241.7mg | 0% |
| Sodium 123.0mg | 0% |
| Total Carbohydrate 198.1g | 0% |
| Dietary Fiber 9.1g | 0% |
| Total Sugars 10.6g | |
| Protein 34.7g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 86.2mg | 0% |
| Iron 13.0mg | 0% |
| Potassium 436.9mg | 0% |
Source of Calories