5-INGREDIENT BAGELS
For me, there’s nothing better than a perfectly toasted Everything bagel with some extra seasoning and a smear of cream cheese in the morning.
I am an absolute bread fiend. I could eat a loaf of bread for every single meal if it was acceptable. I love all forms of bread, yes even gluten-free, but bagels might be my absolute favorite. You just can’t go wrong with a fresh from the oven, fluffy and crispy bagel with all the seasonings and toppings and cream cheese piled on for breakfast. BUT bagels are definitely NOT great for my diet right now. It’s completely heartbreaking.
Thanks to Pinterest though, I’ve been seeing a bunch of recipes for a “miracle” 2-ingredient low-carb, low-calorie dough recipe that can be used for everything from bagels, to pizza dough, and more. So being a bread connoisseur I had to try it. I’ve made possible 85 different batches and variations of the dough in the past year since I discovered it, always tweaking it for different styles of recipes. I finally perfected using it to make some delicious bagels after we got our air-fryer last year!
I’m going to start out with a disclaimer. These aren’t your New York best of the best kind of bagels. Seriously, nothing will ever compare to freshly made New York bagels from a hole in the wall family bakery that’s been in business 100+ years. They are completely different in taste and texture. They’re more like a hearty, dense, slightly moist sourdough bagel. They’re in their own category completely, but they definitely satisfy my bagel cravings all day any day and you get to use whatever toppings you can possibly imagine on them.
Here are a handful of tips to keep in mind for this recipe:
No matter what kind of dough based recipe you’re making, the climate you’re in can always effect your dough. If you’re in a drier climate you may need to add some more wet ingredients to your dough. If you’re in a more humid climate you may need to add some more dry ingredients to your dough. The most important thing I’ve learned since I started cooking and baking is that you are your best judge at whether or not the recipe you’re making is coming together properly. This dough when fully blended should have an elastic, mildly sticky/gummy texture. It shouldn’t clump and cling like glue to the sides of your bowl, but it also shouldn’t crumble in pieces and be unable to stick to itself. If you’ve never worked with any kind of dough, think like if you were to blend play-dough with slime.
You can make any flavor of bagel you want with this dough. My favorite is always with some Everything Bagel seasoning from Aldi or Trader Joe’s. Our second favorite is with any kind of shredded cheese on top (Cheddar, Parmesan, and Asiago work amazingly). Here are a few other ideas we have on our list to try:
• Cinnamon, Raisins, & Sugar - Mix cinnamon and sugar in a 1:2 ration (i.e. 1 teaspoon cinnamon to 2 teaspoons sugar) and knead into the dough with 1/4 cup of raisins.
• Jalapeño & Cheddar - Press thinly sliced jalapeños into the top of your bagels before brushing with egg wash and then sprinkle shredded cheddar on top.
• Maple Bacon - Add 1-2 tablespoons of maple syrup to the dough from the beginning when mixing and then knead in some finely chopped bacon.
• Sweet Wild Berry - Swap the 1 teaspoon of salt for 2 teaspoons of raw sugar in your dough. Use a food processor to quickly chop up some frozen mixed berries (try for a mix of blueberries, raspberries or blackberries, and strawberries) and then knead the frozen berries into the dough. You may need to add some more flour to this dough since you’re adding more moisture from the berries.
A standard bagel is about 245 calories with 48g of total carbohydrates. This recipe when using whole milk greek yogurt and splitting the dough into 6 bagels, brings each bagel to about 86-90 calories with about 10.6g carbs. For an even lower calorie bagel, try using a 0% fat greek yogurt like the Fage or Chobani brand. Just keep in might the lower fat yogurt will change the texture and flavor slightly. On the other hand, keep in mind that the more mix-ins you add the more calories you’re adding.
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