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Easy, Light, Homemade Bagels

by Ellen Fruchtman, President

This recipe, from one of my favorite bloggers, Once Upon a Chef, could not be easier. And, if you are watching calories, this is a must! They are high in protein and low in calories. This is also adapted from Weight Watchers, Skinnytaste, and other sources.

Easy, Light, Homemade Bagels

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Breakfast
Servings 6


  • Baking Sheet
  • Large Bowl


  • 1 ½ cups all-purpose flour preferably King Arthur, spooned into measuring cup and leveled off with a knife
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • 1 ½ cups low fat greek yogurt preferably Fage brand
  • Toppings, like poppy seeds, sesame seeds, everything bagel seasoning, etc. optional


  • Preheat the oven to 375°F and set an oven rack in the upper-middle position. Line a 13x18-inch baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, baking powder, and salt. Add the yogurt and, using a fork, mix the ingredients just until they form a shaggy, crumbly dough. Using your hands, knead the dough until it forms a slightly tacky mass and no crumbs remain (do not overwork the dough; this process shouldn't take more than a minute or so).
  • Place the dough on a lightly floured work surface and form it into a flat disc. Divide the dough into 6 equal pieces (if you want to weigh them, they should be about 92 grams each). Roll each piece of dough into a ball (the dough will have a slightly uneven and craggy appearance, similar to biscuit dough -- that's okay). Use your finger to poke a hole in the center. Lightly flour your hands, and gently pull and stretch the dough into a bagel shape until the center hole is about 1-1/2 inches in diameter and the bagel is just shy of an inch tall. Repeat with the remaining pieces of dough, sprinkling with more flour as necessary.
  • Arrange the bagels on the prepared baking sheet. In a small bowl, beat the egg with 2 teaspoons of water. Brush the bagels with the egg wash and sprinkle with the toppings, if using.
  • Bake for about 25 minutes, until golden. Let the bagels cool on the baking sheet for at least 15 minutes before slicing. Before serving, slice the bagels in half and toast.
  • Make-Ahead/Freezer-Friendly Instructions: The bagels will keep in an airtight container in the refrigerator for two days; freeze for longer storage. For best results, slice and toast the bagels before serving.

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