Low Calorie Bagels

My low calorie bagels are light, fluffy, and tangy, like all bagels should be. The best part? They’re 80 calories each, and NO yeast or frying is needed! Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 79kcal

Author Arman Liew

Ingredients

1 cup Non fat Greek Yogurt
1 cup self rising flour
1/4 teaspoon salt
1 tablespoon light butter optional
2 tablespoons sesame seeds * See notes

Instructions

Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
In a large mixing bowl, add the flour, non-fat yogurt, and salt, and mix until a thick dough remains. Using your hands, gently shape into a smooth ball.
Lightly flour a kitchen surface. Transfer the ball of dough on top of it. Divide the dough into 8 large or 12 small portions. Using your hands, roll out the dough into a hot dog shape then connect the sides to form bagels. Place them on the lined baking sheet.
Brush the tops of each bagel with the melted light butter. Sprinkle with sesame seeds and/or your favorite bagel toppings.
Bake the bagels for 15-20 minutes, until golden brown on top. Remove the bagels from the oven and let them cool completely, before slicing in half and serving.

Video

Notes

* I used dairy free butter, but you can use almond milk, egg white, or even cooking spray.

TO STORE: Store the bagels in an airtight container in the fridge for one week.

TO FREEZE: Place the cooled, uncut bagels in a freezer bag and freeze for six months.

Nutrition