Easy Pumpkin Spice Bagels

Easy Pumpkin Spice Bagels

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From: EatingWell.com, October 2018

Give easy two-ingredient dough bagels a fall-flavor makeover with this genius hack. We've replaced half the Greek yogurt in our traditional two-ingredient dough with pumpkin puree and added in a little pumpkin spice. Five ingredients are all you need for this special, yet healthy, breakfast treat.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1¼ cups self-rising flour, preferably whole-wheat or gluten-free (see Tip)
  • ½ cup low-fat plain Greek yogurt
  • ½ cup pumpkin puree
  • ½ teaspoon pumpkin pie spice, plus more for garnish
  • 1 large egg
  • 1 teaspoon water

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 375°F. Position rack in upper third of oven. Line a large baking sheet with parchment paper or a silicone baking mat.
  2. Place self-rising flour in a stand mixer (see Tip) fitted with the dough hook. Add yogurt, pumpkin and pumpkin pie spice and mix at low speed until a smooth dough forms, 3 to 4 minutes. Add a few tablespoons water if the dough seems dry or a few tablespoons flour if it is sticky.
  3. Shape dough into a disk, then divide into 4 equal pieces. Using your hands, roll each piece into a rope, 9 to 10 inches long and ¾ inch wide. Shape each rope into a bagel and place on the prepared baking sheet. Blend egg and water with a fork in a small bowl. Brush the egg mixture over the bagels. Sprinkle with additional pumpkin pie spice, if desired.
  4. Bake in the upper third of the oven until nicely browned on the bottom and lightly browned on top, about 25 minutes. Let cool completely before serving.
  • Tips: To make whole-wheat self-rising flour, whisk ¾ cup white whole-wheat flour, ½ cup all-purpose flour, 1½ teaspoons baking powder and ¼ teaspoon salt in a large bowl. To make gluten-free self-rising flour, whisk 1¼ cup gluten-free all-purpose flour, 1½ teaspoons baking powder and ¼ teaspoon salt in a large bowl.
  • No stand mixer? To make dough by hand: Place self-rising flour in a large bowl. Add yogurt, pumpkin and pumpkin pie spice and stir with a fork until a shaggy dough forms. Knead the dough on a lightly floured surface until smooth, about 8 minutes. Add a few tablespoons water if the dough seems dry or a few tablespoons flour if it is sticky.
  • To make ahead: Store bagels in an airtight container or wrap individually and freeze for up to 3 months.

Nutrition information

  • Serving size: 1 bagel
  • Per serving: 182 calories; 2 g fat(1 g sat); 4 g fiber; 33 g carbohydrates; 9 g protein; 42 mcg folate; 49 mg cholesterol; 2 g sugars; 0 g added sugars; 4,922 IU vitamin A; 2 mg vitamin C; 153 mg calcium; 5 mg iron; 358 mg sodium; 169 mg potassium
  • Nutrition Bonus: Vitamin A (98% daily value), Iron (28% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, ½ medium-fat protein

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