Showing You How To Give Up Sodium Without Giving Up Your Life
Whole Wheat Bagels
Bagels really aren't as difficult to make as they sound. This recipe produces big, soft bagels ... crispy on the outside and just a little chewy on the inside. They are good cold for sandwiches, toasted, or warm right out of the oven.
1 1/2 c Warm Water
2 T Honey
1 T Vinegar
2 c Whole Wheat Flour
1 1/4 c Bread Flour
1 1/2 T Olive Oil
2 t Yeast
Place ingredients in bread machine in the order specified by the manufacturer. Process on dough cycle. At end of cycle, separate into 8 pieces. Shape each into a flattened ball, then using your thumbs pull a hole in the center of each and stretch to a doughnut shape. Place on greased baking sheet, cover and let rise until doubled, about 1/2 hour. While dough in rising, bring about 2 inches of water to boil in a large pan. Drop bagels a few at a time into boiling water and boil 1 minute, turning once. Remove with slotted spoon or pancake turner and return to baking sheet. When all bagels have been boiled. bake at 350 until golden brown, 20-25 minutes..
Yield: 8 Servings
Sodium Category: SodiumFree
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Nutrition Facts
Serving Size 1 Helping Servings Per Recipe 8 Amount Per Serving |
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| Calories | 221 |
| Calories from Fat | 31 |
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| % Daily Values * | |
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Total Fat 3 gr Saturated Fat 0 gr Polyunsaturated Fat 1 gr Monounsaturated Fat 2 gr Cholesterol 0 mg Sodium 4 mg Potassium 168 mg Carbohydrates 42 gr Dietary Fiber 4.4gr Protein 7 gr |
5% 2% 0% 0% 4% 14% 18% |
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Vitamin A Vitamin C Calcium Iron |
0% 0% 2% 13% |
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* Percent Daily Values are based on a 2000 calorie diet |
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