These low calorie and high in protein bagels are surprisingly delicious. This bagels recipe exceeded my wildest expectations. Only 3 ingredients, including greek yogurt, simple and easy to make. The best thing – they will fit in a low calorie budget swimmingly.
PRINTABLE RECIPE: https://myfavfword.com/bagels-recipe-low-calorie-high-protein/
Ingredients
– 5 oz/140 grams of All Purpose Flour (about one cup)
– 1 cup of non fat thick greek yogurt like Fage (8 oz/224 grams)
– 1 large egg
– 1 tsp sea salt
– 2 tsp baking powder
– 1 tsp brown sugar
Bake at 350 F for 25 minutes at the very top of your oven
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Nutritional Facts
4 servings per recipe
Calories per Serving: 163
Total fat: 1.7 g
Total Carbohydrates: 24 g
Protein: 10 g
***This is only an approximation***
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I recently found a recipe for low calorie bagels on the internet and i decided i’m gonna give it a try and see what the hype is all about in this video i’m gonna show you a mistake that i made following the recipe how i fixed it and you’re gonna see the
Difference that little mistake made to the end result i’m gonna also share with you a little change that i made to the recipe to make it taste just a little bit better the list of ingredients for this recipe you’re gonna find below in the description box and let’s get started on the bagels
I have to be honest i was a little bit skeptical about yogurt egg and flour making a good bagel i have to admit though it was pretty delicious i cracked one egg and what i did with this egg because the recipe calls for egg wash at the end
I reserved just a little bit because this recipe has only four bagels so i didn’t need a whole lot of egg to make any difference in the recipe itself if i left a little bit out and that’s what i did that way i don’t have to crack another egg and waste it
One cup non-fat yogurt and the best yogurt you can use is a fair because it’s very dense every yogurt has different um consistency and this one is seems to be the thicker one if you have any other one that it’s much lighter i mean much much runnier than this one
You can strain it but you want a thick thick yogurt and here i have a cup of flour exactly actually five ounces of flour you would like to measure it and to that i added baking powder 2 teaspoons and mix it all together with the flour
I moved the flour to a bigger bowl and added another teaspoon or so of sea salt if you’re using regular table salt make sure you use less next goes in yogurt and the egg and remember i i left just a little bit for the four bagels to be able to
Put the egg wash on them right before i bake them combine all the ingredients until they become one sticky bowl and the dough will be very very sticky so now the mistake i’ve made on this recipe is that i took the bowl out out of the bowl and divided it
And i forgot about one very important step and that’s kneading it so basically here as you can see that’s all i did i combined ingredients and and i was finished i just completely omitted that step but what a difference that kneading for this little dough makes you’re gonna see the difference
So i put the dough on a floured very well floured surface and i put a little bit more flour on top because the dough is really really sticky and i cut it in fourths roll each piece until you can uh fold it just like this to create a little donut
So to speak and then a pinch it at the end so they can combine and here you go this is how they look like you put them inside on a baking sheet i preheated the oven to 350 degrees fahrenheit and i put all the four of them on a baking sheet
And added the left over very very small amount of egg wash so the first time i baked them i baked them for 25 minutes and the middle rack of the oven at 350 degrees and this is how they came out so these are the ones that i did not need
Meaning i just basically put the ingredients all together and created those little bakers so you see how imperfect they are how rough the top is of that bagel they were really good i mean they were very very good in taste they just didn’t look that great so here it is look how
How they look when you open them up from the inside i mean the texture is pretty good but also because of that yogurt i did taste a little bit of tanginess which i didn’t really care for so in the next batch that i made of this recipe i added a
Little bit of brown sugar and they were really good much better it completely killed the tanginess of of the bagel but if you like it that way then i mean you don’t have to change it for sure so this is how they came out pretty good but now this is the difference
When you actually need the dough and it’s i have to say it’s not easy to knead it when it’s so so sticky so i kept adding flour and adding flour to make it a manageable but i did manage to to put them all together and they really came out
Perfect at this time now another thing that i’ve changed because i noticed that the first recipe when they were in the middle of the oven they just seemed to be very crunchy at the bottom which again i didn’t care for that either so this time
When i baked them at 350 degree as well but i put my rack all the way to the top of the oven and baked for 25 minutes and that’s how they came out really nice and brown they were very smooth because of that kneading here that i’m doing
And also the the bottom wasn’t as crunchy as the first batch so i can say this the second batch was definitely much better i mean you can see from the pictures they do really good it is honestly very hard to believe that these are low calorie high protein bagels because they look
Extremely normal i would say if i can use that words to me and they were really really delicious i served them with avocado and sunny-side up egg and the second batch i served with salmon tomato and cream cheese if you like this recipe and you would like to see more don’t
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