Easy Bagel Recipe- four to six ingredients
I found a bagel recipe in early January of this year (Jan.8) on a food blog. I made a batch of bagels following the recipe the weekend after I read the recipe. I've made the bagels every single weekend since then (including when I was sick with the flu or something that caused a fever- I washed my hands about every minute or so to keep the kitchen as germ free as possible).
The girls and I love the homemade bagels and it works out well because the recipe only makes four bagels. Donnie hardly eats bread and Jacob doesn't care for bagels of any kind. Alyssa doesn't eat store bought bagels. Prior to trying this recipe, only Abby and I were bagel eaters. We made up for our family's non bagel eating by each of us eating a bagel every morning for breakfast. Alyssa loves the homemade bagels so when I make the bagels, she, Abby and I eat them. Alyssa almost always has two of the bagels and Abby and I eat one.
The recipe consists of only four ingredients- Greek yogurt, flour, baking powder, salt. If you want to add toppings, then add an egg wash and topping. I don't care for yogurt of any kind- spoiled milk products- YUCK- so I was worried that I wouldn't like the bagels. In fact, I've never tried the dough prior to baking the bagels because I don't want to taste the yogurt. After the bagels are baked, you wouldn't know that the bagels are almost 50% yogurt. I do taste a *slight* tang when I eat them but nothing resembling what I think spoiled milk products would taste like.
One of the reasons that I like to make (and eat) the bagels is because they are fairly high in protein (for a non meat product). Greek yogurt can be high in protein- 22 grams per serving. The recipe says that each bagel has 10 grams of protein per bagel. When I do the math on the protein content of the bagels that I make, I don't quite come up with 10 grams per bagel. Regardless, 9 to 10 grams of protein per bagel is pretty good. And, since Alyssa usually has two of these bagels when I make them AND she's not a big meat eater, I feel good about making them so that Alyssa gets a decent amount of protein. One Greek yogurt brand (The Greek Gods (what a name)) clocked in with the fewest grams of protein per serving, nine, while the other brands that I've bought, Oikos (another name that kills me- I associate the name with "oink" like the sound a pig makes) and Kroger Simple Truth contain 22 grams of protein.
I found the bagel recipe here and I follow it pretty much to a T. :).
Ingredients:
1 Cup of flour- can be all purpose white or wheat flour
2 Teaspoons baking powder
3/4 Teaspoon salt
1 Cup Greek yogurt
1 Egg, beaten (optional)
Toppings- I add sesame seeds to the girls' bagels and poppy seeds to mine
Directions:
1. Preheat oven to 375
2. Line a baking sheet with parchment paper or silpat mat
3. In a mixing bowl, combine flour, baking soda, salt.
4. Add the yogurt and combine that with the flour mixture with a fork or spatula.
5. Lightly dust a work surface with flour and knead dough about 15 turns. The dough will not be sticky after it's kneaded.
6. Divide dough into 4 equal size portions. Roll out each ball into about 3/4 inch rope and join the ends to form a bagel shape.
7. Using a pastry brush, add the egg wash (optional) and any toppings (optional).
8. Bake in preheated oven for 25 minutes. Let the bagels cool for 10 minutes before cutting.
Here are a few notes:
The mandatory bagel dough ball weigh in...
Rolled out bagels- this was definitely one of the first times that I made them since I kneaded them on this mat and not in the bowl.
Pre baked
Pre baked with toppings
Baked
The Greek Gods- fourteen grams of fat and nine grams of protein
Pre
Post
These turned out super dark. I'm pretty sure it's because I used my new King Arthur baking pan which, sadly, browns/ burns food very readily- much more so than my old pans.
They were still good...
Here's the nutritional info on Kroger Simple Truth brand- 4.5 brands of fat and 22 grams of protein. I feel like Goldilocks- one yogurt had a ton of fat and little protein, one brand had no fat and a lot of protein, this yogurt has a little bit of fat and a lot of protein (my favorite combo!!).
The girls and I love the homemade bagels and it works out well because the recipe only makes four bagels. Donnie hardly eats bread and Jacob doesn't care for bagels of any kind. Alyssa doesn't eat store bought bagels. Prior to trying this recipe, only Abby and I were bagel eaters. We made up for our family's non bagel eating by each of us eating a bagel every morning for breakfast. Alyssa loves the homemade bagels so when I make the bagels, she, Abby and I eat them. Alyssa almost always has two of the bagels and Abby and I eat one.
The recipe consists of only four ingredients- Greek yogurt, flour, baking powder, salt. If you want to add toppings, then add an egg wash and topping. I don't care for yogurt of any kind- spoiled milk products- YUCK- so I was worried that I wouldn't like the bagels. In fact, I've never tried the dough prior to baking the bagels because I don't want to taste the yogurt. After the bagels are baked, you wouldn't know that the bagels are almost 50% yogurt. I do taste a *slight* tang when I eat them but nothing resembling what I think spoiled milk products would taste like.
One of the reasons that I like to make (and eat) the bagels is because they are fairly high in protein (for a non meat product). Greek yogurt can be high in protein- 22 grams per serving. The recipe says that each bagel has 10 grams of protein per bagel. When I do the math on the protein content of the bagels that I make, I don't quite come up with 10 grams per bagel. Regardless, 9 to 10 grams of protein per bagel is pretty good. And, since Alyssa usually has two of these bagels when I make them AND she's not a big meat eater, I feel good about making them so that Alyssa gets a decent amount of protein. One Greek yogurt brand (The Greek Gods (what a name)) clocked in with the fewest grams of protein per serving, nine, while the other brands that I've bought, Oikos (another name that kills me- I associate the name with "oink" like the sound a pig makes) and Kroger Simple Truth contain 22 grams of protein.
I found the bagel recipe here and I follow it pretty much to a T. :).
Ingredients:
1 Cup of flour- can be all purpose white or wheat flour
2 Teaspoons baking powder
3/4 Teaspoon salt
1 Cup Greek yogurt
1 Egg, beaten (optional)
Toppings- I add sesame seeds to the girls' bagels and poppy seeds to mine
Directions:
1. Preheat oven to 375
2. Line a baking sheet with parchment paper or silpat mat
3. In a mixing bowl, combine flour, baking soda, salt.
4. Add the yogurt and combine that with the flour mixture with a fork or spatula.
5. Lightly dust a work surface with flour and knead dough about 15 turns. The dough will not be sticky after it's kneaded.
6. Divide dough into 4 equal size portions. Roll out each ball into about 3/4 inch rope and join the ends to form a bagel shape.
7. Using a pastry brush, add the egg wash (optional) and any toppings (optional).
8. Bake in preheated oven for 25 minutes. Let the bagels cool for 10 minutes before cutting.
Here are a few notes:
- As I stated earlier, Greek yogurt brands do not contain the same amount of protein. Neither do they contain the same amount of fat- some are non fat and some have quite a bit of fat. Use a brand that suits whatever nutritional needs you want. I want high protein and I don't care much about fat so I use the Kroger Simple Truth brand. It has 22 grams of protein per serving (one cup) and 4.5 grams of fat. The Oikos brand is fat free with the same amount of protein as the Kroger brand.
- I always use a silpat mat, not parchment paper. I had never used my silpat mat regularly until I started making this recipe.
- For step five- kneading the dough, I've become
lazyefficient and just end up kneading the dough in the bowl that I've mixed the ingredients in rather than knead the dough on a separate work surface. Taking thelazyefficient route hasn't impacted the bagels at all in taste or texture. - I'm not a detail oriented person but for some reason, I'm obsessed with making the four dough portions the exact same size. So, I use my kitchen scale and meticulously add and subtract bits of dough from each ball until they are the exact same weight.
- Resist all temptation to cut the bagels before the 10 minute cool period is up. Letting them cool for at least 10 minutes helps set them and makes the texture better.
I took a few pictures of the process and the final product. I don't know what I like better- taking pictures or eating bagels- probably the latter but I do enjoy the former, too.
The very first time that I made the bagels, I used the Greek Gods brand Greek yogurt. I didn't pay any attention to the nutritional value of the yogurt (I didn't know the values varied so much).
The mandatory bagel dough ball weigh in...
Rolled out bagels- this was definitely one of the first times that I made them since I kneaded them on this mat and not in the bowl.
Pre baked
Baked
Contrast that with the Oikos brand- Zero grams of fat with 22 grams of protein.
Pre
Post
These turned out super dark. I'm pretty sure it's because I used my new King Arthur baking pan which, sadly, browns/ burns food very readily- much more so than my old pans.
They were still good...
Back to using an old pan... pre bake
Post bake
Here's the nutritional info on Kroger Simple Truth brand- 4.5 brands of fat and 22 grams of protein. I feel like Goldilocks- one yogurt had a ton of fat and little protein, one brand had no fat and a lot of protein, this yogurt has a little bit of fat and a lot of protein (my favorite combo!!).
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