These homemade bagels offer the perfect chewy texture and crisp crust, achieved through a traditional boiling step before baking. Using a bread machine simplifies the dough preparation, ensuring consistent results every time. The recipe utilizes egg whites instead of whole eggs or butter to keep the fat content low, resulting in a lighter bread that doesn’t compromise on flavor. Ideal for a hearty breakfast or a sandwich lunch, these bagels pair wonderfully with cream cheese, avocado, or savory spreads. The dough is versatile, allowing for easy additions like sesame seeds, poppy seeds, or dried herbs for variety. Freshly baked, they smell incredible and taste even better.
No-Fat Bagels For Breadmachine
Description
These homemade bagels offer the perfect chewy texture and crisp crust, achieved through a traditional boiling step before baking. Using a bread machine simplifies the dough preparation, ensuring consistent results every time. The recipe utilizes egg whites instead of whole eggs or butter to keep the fat content low, resulting in a lighter bread that doesn't compromise on flavor. Ideal for a hearty breakfast or a sandwich lunch, these bagels pair wonderfully with cream cheese, avocado, or savory spreads. The dough is versatile, allowing for easy additions like sesame seeds, poppy seeds, or dried herbs for variety. Freshly baked, they smell incredible and taste even better.Ingredients
Directions
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Place the yeast and flour into the bread machine pan.
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Add the egg white and warm water to the pan.
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Set the bread machine to Manual or White Bread cycle and press start.
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Allow the machine to knead the dough for two cycles, then remove the dough from the pan.
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Divide the dough into 12 equal portions.
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Roll each portion into a smooth ball.
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Punch a hole in the center of each ball and shape it into a bagel ring.
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Cover the shaped bagels and let them rise for 20 minutes.
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In a large pot, bring 1 gallon of water to a boil.
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Carefully add 3 bagels to the boiling water at a time.
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Simmer the bagels for 5 minutes, turning them once halfway through.
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Remove the bagels from the water and drain them on a wire rack or paper towels.
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Lightly beat the remaining egg white with 1 1/2 cups of water to create a glaze.
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Brush the boiled bagels with the egg white glaze.
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Sprinkle with onion bits, garlic bits, sesame seeds, or poppy seeds if desired.
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Bake in a preheated 375-degree oven for 30 minutes or until golden brown.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 447.6kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 2.5mg1%
- Total Carbohydrate 93.5g32%
- Dietary Fiber 3.3g14%
- Sugars 0.4g
- Protein 12.2g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Allow bagels to cool completely before storing in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Variations: For added flavor, mix in 1 tablespoon of honey or maple syrup with the yeast, or add 1 teaspoon of dried herbs like rosemary or oregano to the flour.
Tip: Ensure the water temperature is exactly 110 degrees Fahrenheit to activate the yeast without killing it. If your bread machine has a specific "Dough" setting, use that instead of the full bake cycle.
Safety: Be careful when handling the boiling water and hot bagels. Use tongs to transfer bagels from the boiling water to the baking sheet.
