* Exported from MasterCook *
Bagels, Easy Pumpkin Spice
Recipe By :Devon O'Brien
Serving Size : 4 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Hand Made
Low Fat Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups self-rising flour -- preferably whole-wheat
or gluten-free (see Tip)
1/2 cup low-fat plain Greek yogurt
1/2 cup pumpkin puree
1/2 teaspoon pumpkin pie spice -- plus more for garnish
1 large egg
1 teaspoon water
Give easy two-ingredient dough bagels a fall-flavor makeover with
this genius hack. We've replaced half the Greek yogurt in our
traditional two-ingredient dough with pumpkin puree and added in a
little pumpkin spice. Five ingredients are all you need for this
special, yet healthy, breakfast treat.
Active: 10 mins
Total: 35 mins
Preheat oven to 375F. Position rack in upper third of oven. Line a
large baking sheet with parchment paper or a silicone baking mat.
Place self-rising flour in a stand mixer (see Tip) fitted with the
dough hook. Add yogurt, pumpkin and pumpkin pie spice; mix at low
speed until a smooth dough forms, 3 to 4 minutes. Add a few
tablespoons water if the dough seems dry or a few tablespoons flour
if it is sticky.
Shape the dough into a disk, then divide into 4 equal pieces. Using
your hands, roll each piece into a rope, 9 to 10" long and 3/4" wide.
Shape each rope into a bagel and place on the prepared baking sheet.
Blend egg and water with a fork in a small bowl. Brush the egg
mixture over the bagels. Sprinkle with additional pumpkin pie spice,
if desired.
Bake in the upper third of the oven until nicely browned on the
bottom and lightly browned on top, about 25 minutes. Let cool
completely before serving.
Tips: To make whole-wheat self-rising flour, whisk 3/4 cup white
whole-wheat flour, 1/2 cup all-purpose flour, 1 1/2 teaspoons baking
powder and 1/4 teaspoon salt in a large bowl. To make gluten-free
self-rising flour, whisk 1 1/4 cups gluten-free all-purpose flour, 1
1/2 teaspoons baking powder and 1/4 teaspoon salt in a large bowl.
No stand mixer? To make dough by hand: Place self-rising flour in a
large bowl. Add yogurt, pumpkin and pumpkin pie spice and stir with a
fork until a shaggy dough forms. Knead the dough on a lightly floured
surface until smooth, about 8 minutes. Add a few tablespoons water if
the dough seems dry or a few tablespoons flour if it is sticky.
To make ahead: Store bagels in an airtight container or wrap
individually and freeze for up to 3 months.
Cal 183, Fat 2g, Carb 33g, Sod 358mg, Fiber 4g, Pro 9g
Review: It's called 2 ingredient bagels because the original (plain)
is pretty much flour and yogurt. These sound yummy and can't wait to try.
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Per Serving (excluding unknown items): 189 Calories; 2g Fat (11.0%
calories from fat); 9g Protein; 33g Carbohydrate; 2g Dietary Fiber;
57mg Cholesterol; 525mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat.
NOTES : 2020 - 1006