Low Sodium Classic New York Bagels
Indulge in the timeless charm of Low Sodium Classic New York Bagels — a heart-healthy twist on an iconic favorite. Made with wholesome bread flour, a touch of honey, and a dash of salt-free seasoning, these bagels deliver authentic New York-style chewiness without the excess sodium. The recipe includes a traditional boiling step, enhanced with baking soda, to achieve that signature golden crust and soft, fluffy interior. Perfectly customizable, these bagels are ideal for pairing with low-sodium spreads, fresh veggies, or your favorite toppings. With simple ingredients and a straightforward process, enjoy bakery-quality bagels right from your kitchen in just a few easy steps. Whether for breakfast or a snack, these homemade delights are a guilt-free way to savor the flavors you love.
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Ingredients
- 500 grams Bread Flour
- 7 grams Instant Yeast
- 25 grams Sugar
- 250 ml Warm Water
- 2 tablespoons Honey
- 1 tablespoon Olive Oil
- 1 tablespoon Salt-Free Seasoning
- 1 tablespoon Baking Soda
- 2 liters Water for Boiling
Directions
Step 1
In a large mixing bowl, combine the bread flour, instant yeast, sugar, and salt-free seasoning.
Step 2
Create a well in the center of the dry ingredients and pour in the warm water, honey, and olive oil.
Step 3
Mix the ingredients together using a wooden spoon or your hands until a shaggy dough forms.
Step 4
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until the dough is smooth, elastic, and pliable.
Step 5
Form the dough into a ball, and place it in a lightly oiled bowl, covering it with a clean, damp kitchen towel.
Step 6
Allow the dough to rise in a warm, draft-free area for about 1 hour or until it has doubled in size.
Step 7
Punch down the risen dough and divide it into 8 equal portions.
Step 8
Roll each portion into a smooth ball and then gently press your index finger through the center of each ball to form a ring shape.
Step 9
Widen the hole to about 2 inches in diameter by gently spinning the dough around your fingers.
Step 10
Place the shaped bagels on a parchment-lined baking sheet, cover with the damp towel, and let them rest for 10 minutes.
Step 11
Preheat your oven to 220°C (430°F) and prepare a large pot with 2 liters of water, bringing it to a gentle boil.
Step 12
Add the baking soda to the boiling water.
Step 13
Boil the bagels in batches for about 1-2 minutes on each side (the longer you boil, the chewier the bagels will be).
Step 14
Remove the boiled bagels with a slotted spoon, allowing the excess water to drip off, and place them back on the parchment-lined baking sheet.
Step 15
Once all the bagels are boiled, you can top them with additional salt-free seasoning if desired.
Step 16
Bake the bagels in the preheated oven for 20-25 minutes, or until they are golden brown and puffed.
Step 17
Remove the bagels from the oven and let them cool on a wire rack.
Step 18
Enjoy freshly baked low sodium bagels with your favorite low sodium spreads or toppings.
Nutrition Facts
| Serving size | (2856.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2195.2 |
| Total Fat 21.9g | 0% |
| Saturated Fat 3.7g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 3791.5mg | 0% |
| Total Carbohydrate 442.8g | 0% |
| Dietary Fiber 15.7g | 0% |
| Total Sugars 60.8g | |
| Protein 63.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 81.9mg | 0% |
| Iron 22.8mg | 0% |
| Potassium 609.1mg | 0% |
Source of Calories