Ya’ll I love a bagel, like really really I could eat one every day for the rest of my life but goodness gracious do those doughy halos have a lot of calories. Ya girl is trying to get abs, okay, and since abs are made in the kitchen (or so I’ve heard) there have been some changes happening around here. So when I learned I could make myself bagels that had almost HALF the calories… I’m thinking did you say bagels or BAEgels. I’m smitten and this recipe has stolen my whole heart so obviously, I have to share!
Healthy 5 Ingredient Bagels
2 cups all-purpose flour (can substitute for whole wheat or gluten-free flour) 2 Cups whole fat plain greek yogurt 1 1/4 Tbsp baking powder 1 1/2 tsp salt + As much Everything but the bagel seasoning as your heart desires Make sure you have extra flour for shaping the bagels. Heat the oven to 375°. Combine all ingredients. You know the drill – no particular order here except you’re going to want to do the seasoning last of course. I used this super cute silicone baking mold specifically for bagels, but you can also just roll your dough and then pinch the ends together.
Since I opted for the baking mold, I sprinkled my TJ Everything but the Bagel seasoning onto the bottom of each bagel…. pocket? hole? crevasse? – (You get what im trying to say) My thinking was that as the bagel rises it will press itself into the seasoning and the result will be picture-perfect seasoned doughy curves. – I was right.
If you’re shaping your bagels by hand, however, you’ll want to wet the dough on the top side and then sprinkle the seasoning on before popping those suckers in the oven.
Bake for 15 – 18 minutes or until golden. Cool and enjoy!
I put mine in the fridge to store for a yummy breakfast all week!
How to have your BAEgle!
Okay, so your bagels are made, cooled, beautiful, and ready to be shoveled into your mouth, but after all that hard work you deserve all the toppings! On the weekends when I really get to take my time waking up and making my breakfast I love LOVE a lox bagel! You’ll need smoked salmon, cherubs (these are the best tomatoes honestly), red onion, and if you’re feeling really fancy don’t forget the capers! For the cream cheese, I use toffuti (I’m not dairy-free but I do like to limit my dairy products for my skin’s sake) or I opt for no cream cheese and use smashed avocado as my spread. Salt and pepper, always, and enjoy!
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