- Calories: 180
- Protein: 10 g
- Total Fat: 1.5 g
- Unsaturated Fat: 1.5 g
- Saturated Fat: 0 g
- Cholesterol: 5 mg
- Total Carbohydrate: 35 g
- Dietary Fiber: 5 g
- Total Sugar: 10 g
- Natural Sugar: 5.5 g
- Added Sugar: 4.5 g
- Sodium: 280 mg
In New York (where I’m from), bagels are a way of life—and they’re totally delicious. But let’s face it, these doughy delights are typically made with refined, junky white flour, are void of nutrition, and can set you back more calories and carbs than you care to count—and that’s before you spread on your topping of choice. These better-for-you bagels pack 10 grams of protein, 4 grams of fiber, and a whole host of vitamins and minerals. That’s because they’re made with whole-grain flour, which contains more fiber and minerals than standard flour; chia seeds, which are filled with fiber and omega-3 fats; and protein-rich Greek yogurt. Now that’s a good morning!
This recipe comes from my new book, Joy Bauer’s Superfood! To learn more, click here.
- Prep time
- Total Time
- • 2 cups white whole wheat flour*
- • 1 tablespoon baking powder
- • 1 tablespoon chia seeds
- • 1 teaspoon kosher salt
- • 2 cups non-fat plain Greek yogurt (thicker brands work best)
- • 3 tablespoons packed brown sugar
- • 1 tablespoon ground cinnamon
- • ¼ to ½ cup raisins
*You can also use standard whole wheat flour
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Combine flour, baking powder, chia seeds and salt in a large bowl. Add the yogurt and mix until all the ingredients are incorporated into a batter. Knead the dough with clean hands until it’s dry and elastic (this will take about 1 minute). In a small bowl, combine the brown sugar and cinnamon until well incorporated and knead into the dough. Then knead in the raisins until evenly distributed and divide the dough into 8 balls.
One at a time, roll each ball between your palms and form into a long rope (if it breaks apart, just squish it back together). Lay the rope on the parchment paper and form it into a circular shape, cinching the ends to complete a closed bagel. Leave space between each bagel on the baking sheet so they’re not touching. Place in the oven and bake for about 25 minutes. Let cool before slicing.
NOTE: These freeze wonderfully. When ready to enjoy, simply thaw in the microwave, slice, and toast in the toaster oven. Alternatively, you can slice before freezing and place in the toaster oven directly from the freezer.
If you love bagels for breakfast (without the cinnamon-raisin flavor) whip up a batch of these plain protein bagels!
Nutrition based on ¼ cup raisins