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New York-Style Bagels

Is the Monday following the “spring forward” time change not always rough? Man, oh man. Six o’clock brutality. I got home from my hockey game & beer with the guys to a fully energized, talkative roommate. I love you, Mr. Prevention…but I’m ready for beddd.

Glad there’s always breakfast to make things better. And an amazing breakfast at that.

So the blog theme continues…breakfast. But in reality, these New-York Style Bagels can be enjoyed at any time of day. They’re smaller and lower calorie than your average bagel, so the damage can be kept to a minimum and they go very well with a smothering of cream cheese, peanut butter, you name it! Mmmm!

When I saw these on Biz’s blog I knew I had to make them. Firstly, they look awesome and I seem to have an affinity for all things involving yeast these days. I guess I’m making up for lost time since the stuff no longer intimidates me. Secondly, they’re made with vital wheat gluten and I had a stock pile of the stuff after my “wheat ball” recipe fail {shudder}. And lastly, who wouldn’t love a low-calorie, homemade bagel?!?

Then came the migraine-inducing calculation of the nutrition facts. I even exchanged emails with Biz. But I am happy to report that (to the best of my knowledge!) these bagels are even lower in calories than I had originally thought. I weighed, reweighed, and reweighed again (all while measuring volume, too) and 16 ounces of flour comes in between 3 cups and 3 cups + 3 tablespoons. I even managed 1/2 all-purpose flour and 1/2 whole wheat pastry flour to add some fiber and added nutrients without any issues.

Blood, sweat, and tears went into these bagels…the unveiling of their true caloric density, at least. The actual process was of average hands-on time for baked goods. And once again, there was the boiling of dough to get that chewy, browned exterior. I added an egg wash for added measures…and to help the toppings stick 😉


New York-Style Bagels very slightly adapted from My Bizzy Kitchen

1 package (1 1/4 tsp) yeast
1 1/2 Tbsp sugar
1 1/4 cups warm water (105-110 F)
16 oz (~3 cups + 3 Tbsp) flour (I used half all-purpose, half whole wheat pastry)
1.8 oz. (~1/4 cup) vital wheat gluten
1/2 tsp olive oil
2 1/2 tsp salt, divided
2 Tbsp baking powder for water bath
2 Tbsp egg substitute
sesame seeds, 2% shredded cheddar cheese, poppyseeds, etc. to top, if desired


In a 1 cup measuring cup, put 1/2 water and pour in the yeast and sugar. Don’t stir, but let sit five minutes, then stir well.

In a large bowl mix the flour, wheat gluten and 1 1/2 teaspoons salt. Make a well and add the water yeast mixture. Add the remaining 3/4 cup warm water and mix until the flour is combined.

Put on your counter and knead the dough for 10 minutes. Add water and/or flour, if necessary.

Put 1/2 teaspoon oil in bowl, add the dough and make sure all the dough has been covered with the oil. Cover with a towel and let rise in a warm, draft-free area for 1 hour.

Divide the dough into 12 equal pieces and form into 10-inch ropes; bind to create a bagel shape.

Preheat your oven to 425 F. Bring a pot of water to boil, adding about 1 teaspoon of salt and 2 tablespoons baking soda to the water. Once it comes to a boil, boil on each side for 1 minute. Place on a cookie sheet that has been sprayed with Pam. Brush with egg substitute and sprinkle with cheese, sesame seeds, poppy seeds, or other garnish of choice.

Bake for 16-18 minutes. Let cool slightly. Store in a ziploc bag up to 3 days, or freeze individually up to a month. Yield: 12 bagels.

Nutrition Information (per bagel): 130 calories; 0.4 g. fat; 0 mg. cholesterol; ?? mg. sodium*; 25.8 g. carbohydrate; 1.5 g. fiber; 3.4 g. protein

*Due to the baking soda and salt water bath, the actual sodium content is unknown.

Result: Delicious! A perfect breakfast or snack at a low-calorie cost. I will certainly be making these again. Mr. Prevention stopped shoveling them in his mouth to give a thumbs up of approval, too. Enjoy!


I was on top of things this week and posted our weekly menu yesterday. I’m really excited for it, but Mr. Prevention is still talking about that Eggplant Parmesan. However, that Asian Chicken Pizza last night seemed to take his mind off his craving some… 🙂

Question: What’s your favorite bagel variety?

Bring on the stinky breath, I love everything bagels!

Last week of the quarter for me & my students! And then it’s “spring break”! Psh..

Have a super week! Bring on the spring!


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  1. March 14, 2011 / 6:04 am

    Wow I can’t believe these are so low-cal! I tried to make bagels over the weekend, but sadly my yeast expired in 2010 so it didn’t rise at all. Oops! Maybe I’ll give this a try when I get more yeast! ๐Ÿ™‚

  2. March 14, 2011 / 6:26 am

    i love bagels! and i totally agree with you: this monday is rough! even though the rotation i’m in right now doesn’t start till 8:30, the darkness at 7:30 am is really getting to me! i’m on coffee cup #2.

    • March 14, 2011 / 6:40 am

      Love the mini-size to these bagels. I adore everything bagels but have also loved some jalapeno chddar varieties I’ve made at home.

  3. March 14, 2011 / 6:46 am

    I love the smaller bagels, too! Perfect size for a little carbs in the meal without being overwhelming.

    I love any bagels, but would probably say I most enjoy the cinnamon crunch bagels in the morning. They go good with a wee bit of honey almond cream cheese… ๐Ÿ˜‰

  4. March 14, 2011 / 7:03 am

    130 calories per bagel?!?! I’m in!! Although, I have not had a bagel in years. Sine giving up wheat, I have given up bagels. however, as you’ll see on my post today, we do still buy them for Nick, he LOVES them. I’m sure he’d be shoveling them in his mouth right along side Mark!

  5. March 14, 2011 / 7:29 am

    Einsteins Great Grains bagels are awesome!

  6. March 14, 2011 / 8:17 am

    It’s been a while since I had my last bagel. Your bagels look like they are the perfect size.

  7. March 14, 2011 / 8:52 am

    Great breakfast, indeed! They looked great on Biz’s blog and if I baked I would have considered making them… ๐Ÿ™‚ I’m SO impressed that you guys made bagels!!!

    Have a great week, Nicole!

  8. Holly
    March 14, 2011 / 9:47 am

    Mmmm…..I haven’t had a bagel in what seems like forever – those look delish!

    LOVE everything bagels when I want savory….and anything cinnamon related when I want sweet. ๐Ÿ™‚

  9. March 14, 2011 / 9:56 am

    These look really good, and not too big. My favorite kind is sesame. A pain to eat in the car, but the tastiest!

  10. March 14, 2011 / 10:34 am

    I love everything bagels too. I saw these on Bizs blog last week, and now yours are equally fabulous…how bout I just send you my address and you send me a few? LOL

    I agree…sometimes calculating nut facts can be migraine inducing for sure! I am almost sorry sometimes I offer that on my blog…but I know in the end, its for the best.

  11. March 14, 2011 / 10:57 am

    I love bagels and they are on my baking to-do list. These look delicious!

    I love plain bagels – with some veggie cream cheese. Garlic bagels are great as are chocolate chip. Mmmmm.

  12. March 14, 2011 / 10:57 am

    I am so sorry the nutritional info was such a pain in the ass, but I love your stats better than mine – and I assure you yours are more accurate.

    I am going to be giving away spices from this website on my next giveaway next month – how cool are these spices?


    Happy Monday!

  13. March 14, 2011 / 12:49 pm

    I LOVE bagels, and have never tried to make them. Maybe I should!!! My favorite are sesame. There is a place here in Vancouver, Solly’s, they make the BEST bagels. Very “NY style”. SOOOO good if you go first thing in the morning and they’re still warm. Damn, I’ve just salivated on the keyboard. KIDDING!!!! But I do want one. Have a great day, thanks for sharing the recipe!!!

  14. March 14, 2011 / 2:52 pm

    Iwill be making these very soon! One of my clients lovs bagels and for 130 calories, I think she would def like making these! Thanks for the blood, sweat, and tears!

  15. March 14, 2011 / 4:46 pm

    You and me both made bagels this weekend! And adapted from the same recipe to boot ๐Ÿ™‚

    I totally forgot the sugar in mine so I’ll be sure to include it next time and see if I can tell a difference. I can’t wait to make more bagels! Your look awesome NIchole.

  16. March 14, 2011 / 9:13 pm

    Any day you’d like to make me bfast i’m ok with:) I haven’t had a bagel in sooooo long!

  17. March 15, 2011 / 4:36 am

    Oh I can’t wait to try this! Thank you for sharing this recipe!

  18. March 15, 2011 / 9:30 pm

    Yum, these look so good! I made whole wheat bagels recently and wasn’t blown away, so maybe I’ll try these next ๐Ÿ™‚

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