Healthy Easy Pumpkin Spice Bagels
These healthy easy pumpkin spice bagels use the 2 Ingredient dough made with Greek Yogurt and self rising flour. Replace a little of the yogurt with pumpkin, add some spice and you're all set!
Servings 4 People
Ingredients
- 1 & 1/4 cup Self Rising Flour
- 3/4 cup Nonfat Greek Yogurt
- 1/4 cup Pumpkin
- 1 tsp. Cinnamon
- 1/4 tsp. Nutmeg
- 2 tbsp. Maple Syrup
- 1 Egg White
- 1 tbsp. Oats
Instructions
- In the bowl of a stand mixer or with a hand mixer beat the pumpkin, yogurt, flour, cinnamon, nutmeg and maple syrup together until a dough forms. It will look a little strange at first, but keep going.
- Flour your hands and remove the dough from the mixing bowl. This dough is rather sticky so be sure to keep your hands well floured.
- Knead the dough for 6-7 turns and pat it out into a circle. Cut the circle into 4 equal sections. Roll each section into a ball and poke a hole through the center.
- I like to use a donut pan for this because it's easy to just put the dough in there and have a hole made. You can also use a parchment lined baking sheet if you do not have a donut pan. Brush the tops with the egg white prior to baking and sprinkle with oats to garnish.
- Bake at 375 for 25 minutes. Allow these to cool at least 20 minutes before slicing and toasting.
Notes
I used Kirkland Greek Yogurt from Costco for this recipe. Some yogurt has more moisture than others. Be sure to mix your yogurt well. If the dough feels super wet or gloppy add a tablespoon of flour at a time. The dough should come together easily into a ball, but it will be sticky. Flour your hands well prior to handling it.
You can freeze these bagels. Just put them in a zip bag once they are completely cooled and freeze up to three months. Thaw on the counter prior to toasting.
To make your own self rising flour: For each cup of flour, whisk together with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Make sure to whisk all of these ingredients together well so that the baking powder and salt are both evenly distributed within the flour.