first posted 2018; updated 5/23
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| Am-a-zing Bagels: Delicious home made, no yeast, fat or added sugar! 'Both bagels - air-fried & oven-baked - are very good.' 'Really great!' Tasters |
These home-made bagels are extraordinary, not only because they are - with a bit of practice - so easy to make; there's no boiling involved. But also the bagels are so healthy: No fat. No added sugar. No yeast.
Yet they taste utterly fabulous with that classic chewy texture. If you're tucked up up in a wilderness cottage escaping inclement weather, the bagels will be perfect for breakfast or sandwiches.
The recipe was adapted from Skinny Taste, for which much gratitude.
67 made a few adjustments. Recipes with yoghurt in the past have not worked well for 67; the amount of yoghurt was therefore cut by 1/3 and topped up with egg white beaten until frothy. For extra fibre, a few tablespoons of brown flour replaced some of the white. Skinny's recipe called for 3/4 tsp salt which was way too much for someone on a low-salt regime; 1/2 tsp was more than enough.
The photo shows that shaping the dough needs a bit(!) of practice. But the actual preparation is simple -- just 10mins from start to finish.
Cost: max £2.50'ish fridge, (less if you already have 0% fat Greek or Icelandic yoghurt and seeds in the cupboard)
Makes: 4 but recipe multiplies easily
Ingredients:
1 cup flour, including 2-3 tbsp brown flour (see tips below)
2 tsp baking powder
1/2 tsp sea salt
170gm/6oz 0-fat plain Greek or Icelandic yoghurt (other yoghurts will be too wet - 67 used Fahy)
1 egg, separated
Toppings: sesame seed, Nigella seeds, sunflower seeds, onion flakes
Method:
'Both are great bagels but I think I prefer the one cooked in the air-fryer - it's got stronger flavour and more solid consistency. But both are good and were very welcome as an afternoon snack -- I'm only sorry I didn't wait to have them at home with smoked salmon!' Recovering political agent.
'These are really great!' Campaign manager
Tips:
Yet they taste utterly fabulous with that classic chewy texture. If you're tucked up up in a wilderness cottage escaping inclement weather, the bagels will be perfect for breakfast or sandwiches.
The recipe was adapted from Skinny Taste, for which much gratitude.
67 made a few adjustments. Recipes with yoghurt in the past have not worked well for 67; the amount of yoghurt was therefore cut by 1/3 and topped up with egg white beaten until frothy. For extra fibre, a few tablespoons of brown flour replaced some of the white. Skinny's recipe called for 3/4 tsp salt which was way too much for someone on a low-salt regime; 1/2 tsp was more than enough.
The photo shows that shaping the dough needs a bit(!) of practice. But the actual preparation is simple -- just 10mins from start to finish.
Cost: max £2.50'ish fridge, (less if you already have 0% fat Greek or Icelandic yoghurt and seeds in the cupboard)
Makes: 4 but recipe multiplies easily
Ingredients:
1 cup flour, including 2-3 tbsp brown flour (see tips below)
2 tsp baking powder
1/2 tsp sea salt
170gm/6oz 0-fat plain Greek or Icelandic yoghurt (other yoghurts will be too wet - 67 used Fahy)
1 egg, separated
Toppings: sesame seed, Nigella seeds, sunflower seeds, onion flakes
Method:
- Whisk dry ingred in a medium bowl
- Whisk the egg white until frothy and just turned white; set aside
- Put the yoghurt in the same cup used to measure the flour; it won't fill it; top up with the egg white (it will probably take all of it)
- Using a fork, whisk the wet ingreds into the flour until it's clumping together
- Dump onto lightly floured board; press firmly together in a not-quite-kneading motion 20 times or until the dough is no longer sticky. You may need to add more flour gradually (up to 1/4'ish cup) until there is no dough on your hands when you pull them away.
- Divide into four equal pieces
- Either: roll into balls, poke your finger through the middle and stretch it until it is bagel shaped
- OR form ropes about 3/4inch/2cm in diameter and form into a bagel
- Brush with beaten egg yolk and liberally scatter with your chosen topping or press into a plate of the topping
- AIR FRYER: Line air fryer tray with greaseproof paper or foil; bake at 180c/350f for 11-12 mins; check bottoms; if not done; turn over, bake another 5 mins; cool 10 mins
- OVEN: Bake 25mins on top shelf of an oven pre-heated to 180c/350f ; wait 10 mins before eating
'Both are great bagels but I think I prefer the one cooked in the air-fryer - it's got stronger flavour and more solid consistency. But both are good and were very welcome as an afternoon snack -- I'm only sorry I didn't wait to have them at home with smoked salmon!' Recovering political agent.
'These are really great!' Campaign manager
- 67 liked the air fryer bagels best - the texture was more chewy and dense. The oven version rose more and the texture was finer but slightly 'damp'.
- Cup sizes: 67 used English cups (250ml) but any cup will do as long as the proportions are honoured, ie, it's used for both dry and wet ingredients
- Skinny Taste offers gluten-free and dairy-free bagels which 67 has not tested
More on NavBar: Recipes I/Baking
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This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
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