Simple Low-Carb Bagels [Recipe]

People who know me well enough, will
know that breakfast foods are my favorite type of food! I could eat pancakes, French
toast, eggs benedict and omelets just about any time of day. So when our friend Ellie suggested we have bagels with lox and cream cheese for dinner I was like ‘winner winner bagel “
brinner”!’

For clarification for those of you who’ve never come across this concept, here’s a quick definition of “ brinner”:

(brin-ner) noun. Breakfast eaten at the time when you would usually have dinner.

For briner, I had pancakes with a side of bacon.

In case you’re also wondering this is Ellie!

Our good friend out of Atlanta and member of our Tribe. Ellie trains at CrossFit Resurgens which is an awesome box out in Marietta. We definitely recommend dropping in and joining the noon class for a serious run for your money.

Anyway, I digress, back to the bagels. So it wasn’t too hard to get Jason on board with brinner either. With his Jewish upbringing, bagel with lox and schmear was a much anticipated and iconic Sunday morning breakfast. A welcome break from gefilte fish & herring!

We’ve been enjoying the convenience &
flavors of our pre-made meals from
Fia’s,
but I’ve been missing spending a little time getting creative in the kitchen. I also tend to avoid bagels because they usually contain a lot of carbs but after I’d seen a few macro-friendly bagel recipe
going around I figured I’d give it a shot.

Of course you can make this meal A LOT simpler simply by buying some bagels from the store. But this 5 ingredient recipe is truly easy to follow and practically guarantees successful results. Your sense of accomplishment will make this one of the tastiest bagels you’ve ever had. So give it a go!

Ingredients

• 1 cup (5 oz) unbleached all-purpose flour (I used Gold’s unbleached bread flour)
• 2 tsp baking powder
• ¾ teaspoon kosher salt
• 1 cup (227g) non-fat plain greek
  yogurt (I used Siggi’s)
• 1 egg white for the wash
• Optional – Everything bagel seasoning, sesame seeds poppy seeds, dried garlic flakes etc. I used Trader Joe’s Everything but the Bagel Sesame seasoning blend.

Method

1. Preheat oven to 375F degrees. Place parchment paper or a silicone sheet on a baking tray (I
   didn’t have either of these things so I lightly greased my tray with non-stick spray).
2. In a medium bowl or the bowl of your
   kitchen mixer, combine
   the flour, baking powder and salt and whisk well. Add the yogurt and mix with a
   spatula until well combined. It will look like small crumbles.
3. If you have a
   kitchen mixer, use the dough attachment and put your mixer on speed 2 for about 2 minutes. If you don’t have a kitchen mixer, then lightly dust your work surface with flour and remove the dough from the bowl. Knead the dough a few times until it’s tacky but not sticky (about 15 turns). It should not leave dough on your hands when you pull it away.
4. Weigh the dough and then divide it into 4 equal balls.
5. Roll each dough into ¾ inch thick ropes and join the ends to form bagels. A good size
   center will be about 2.5” in diameter.
6. Top each bagel with egg wash and sprinkle the seasoning of your choice on top.
7. Bake on the top rack of the oven for 25 minutes. Allow your bagels to cool for 10 minutes
   before cutting.