LIVING IN NYC BAGELS ARE SEEMINGLY EVERYWHERE

While I have no problem with a bagel every once an a while, I try to eat more filling whole-grain foods most days. This bagel recipe was introduced to me last year by my friend Meghan and has been on repeat ever since! They are the perfect size and provide a ton more fiber and protein (aka those guys that keep you full) than a traditional NY bagel. I usually make a bunch and throw them in the freezer for an easy on the go breakfast option.

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WHAT TO GRAB:

  • 1 cup whole wheat flour OR 1/2 cup whole wheat flour + 1/2 cup almond flour (this is my preference)

  • 2 tbsp ground flaxseeds

  • 1.5 tsp baking powder

  • 1/2 tsp salt

  • 1 cup pain Greek yogurt (any % fat works, I usually keep 2% around)

  • Egg (to brush on top)

OPTIONAL ADD INS TO AMP UP THE FLAVOR:

  • Everything Bagel: Top with everything but the bagel seasoning (from TJ’s)

  • Sesame Seed: Top with sesame seeds

  • Cinnamon Raisin: Mix in tons of cinnamon and raisins

  • Poppy Seed: Top with poppy seeds

WHAT TO DO:

  • Set oven to 350 F

  • Mix the flour, flaxseeds, baking powder & salt (use a whisk to mix well or use a sifter)

  • Add in Greek yogurt — Begin by mixing with a spoon and then use your hands to combine it into a dough

  • Separate the dough into 4 equal parts and form bagels (easiest way is to roll it out into long ropes and pinch the ends together)

  • Beat an egg on the side and brush the egg wash on top of the bagel

  • Top with whatever toppings you choose

  • Bake in oven for ~20-25 mins, then turn the oven up to 500 F and bake for an additional 5 mins or until the top is brown 

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