Chewy, Low Calorie, Pumpkin Bagel Recipe
These homemade, chewy, low calorie pumpkin bagels are perfect for breakfast. Eat with a protein for a balanced meal!
Servings: 16 mini bagels
Calories: 46cal
Ingredients
- 1/2 cup warm water
- 2 teaspoons rapid rise yeast
- 1 tablespoon brown sugar
- 1/4 cup canned pumpkin
- 1 1/2 cup all purpose flour
- 1 teaspoon course salt
- 2 teaspoons pumpkin pie spice
Separate
- 1 tablespoon baking soda
- 1 tablespoon egg whites
Instructions
- Whisk together warm water with yeast and brown sugar. Let sit for 5 minutes
- Add pumpkin to water mixture and whisk.
- In a medium bowl, combine flour with salt and pumpkin pie spice. If you don't have pumpkin pie spice, use 1 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon allspice, 1/4 teaspoon ground cloves, and 1/4 teaspoon nutmeg.
- Pour water into flour mixture, and knead with hands for about 5 minutes.
- Put dough in a greased bowl and cover with a towel. Let dough rise till double in size. 1 1/2-2 hours.
- After dough has risen, pinch dough off into 1 tablespoon chunks and form into rings. You can also make a ball, and push a hole through the center. You should get 16 mini bagels from this amount of dough. Arrange on parchment paper on a baking sheet. Set aside, covered for 5 minutes while you ready a pot.
- Preheat oven to 425 degrees. In a pot, filled with water, add baking soda. Put on a burner on high until water begins to boil.
- Drop the bagel dough into the boiling, baking soda water. Allow to cook and turn to both sides for 2 1/2 -3 minutes. Remove with a slotted spoon and place on a silpat lined baking sheet. Brush tops of bagel with egg whites.
- Bake for 10 minutes in the oven, or till outside feels dry to the touch. Take out of the oven.
- Allow to cool and dry completely, then enjoy with cream cheese or plain!
Nutrition
Serving: 1bagel | Calories: 46cal | Carbohydrates: 10g | Protein: 1g | Fat: 0g