LIVING IN NYC BAGELS ARE SEEMINGLY EVERYWHERE

While I have no problem with a bagel every once an a while, I make an effort to choose foods that will keep me energized throughout the day. The truth is, a normal NYC bagel is a straight shot of carbohydrates, which without the right balance of fiber, protein and fat, can leave you feeling tired and even cause more cravings later on (read more here on how food can affect your energy).

This bagel recipe was introduced to me last year by my friend Meghan and has been on repeat ever since! They are the perfect size and provide a ton more fiber (from the whole wheat flour and flaxseeds) and protein (from the Greek yogurt) to keep you fueled through your morning. I usually make a bunch and throw them in the freezer for an easy on-the-go breakfast option.

Since this recipe has first been introduced to me, I have played with it a lot! Now I have 3 variations that I like to make: Whole wheat, almond & coconut chia. Here’s how:

Whole Wheat Bagels

This is the original recipe and they are fluffy & delightful. The flaxseeds add some heart healthy omega-3s and the whole wheat flour is a good fiber source. With the least ingredients of the 3 recipes, these are by far the simplest version to make. I find these taste most similar to an actual bagel, so they may be a good starting place if it’s your first time making them!

WHAT TO GRAB:

• 1 cup whole wheat flour

• 2 tbsp ground flaxseeds

• 1.5 tsp baking powder

• 1/2 tsp salt

• 1 cup plain Greek yogurt (2% works better than skim)

• Egg (to brush on top)

Almond flour bagels

This is the same recipe as the original, however, this time I subbed half of the whole wheat flour with almond flour. This brings down the carbs a little & adds some healthy monounsaturated fat to the bagel. If you are carb-conscious, you may like this variation better!

WHAT TO GRAB:

• 1/2 cup whole wheat flour

• 1/2 cup almond flour

• 2 tbsp ground flaxseeds

• 1.5 tsp baking powder

• 1/2 tsp salt

• 1 cup plain Greek yogurt (2% works better than skim)

• Egg (to brush on top)

Coconut chia bagels

I looked in my pantry one morning and noticed a bag of chia seeds that I hadn’t played with in a while. In the effort to build a really high-fiber bagel, I replaced half of the whole wheat flour with coconut flour & tried swapping the flaxseeds for chia seeds. I find this combination to make the biggest & most filling of the 3 options. They are slightly more dense than the original recipe, but I love the texture and flavor!

WHAT TO GRAB:

• 1/2 cup whole wheat flour

  *note: can be made gluten free by subbing oat flour for whole wheat flour

• 1/2 cup coconut flour

• 3 tbsp chia seeds

• 1.5 tsp baking powder

• 1/2 tsp salt

• 1 cup plain Greek yogurt (2% works better than skim)

• 2 Eggs (note this is different from the other recipes: one mixed into the batter & one to brush on top)

OPTIONAL ADD INS TO AMP UP THE FLAVOR:

• Everything Bagel: Top with everything but the bagel seasoning (from TJ’s)

• Sesame Seed: Top with sesame seeds

• Cinnamon Raisin: Mix in tons of cinnamon and raisins

• Poppy Seed: Top with poppy seeds

WHAT TO DO:

1. Begin by setting the oven to 350 F.

2. In a large bowl, mix the flour (either whole wheat, almond or coconut flour), flaxseeds (chia seeds if using the coconut recipe), baking powder & salt to a large bowl. Use a whisk to mix well or use a sifter if you have.

   1. Note: if making cinnamon-raisin version, add in cinnamon at this step.

3. Add in Greek yogurt — Begin by mixing with a spoon and then use your hands to combine it into a dough. If following the coconut chia recipe, add 1 egg in at this step as well.

   1. Note: if making cinnamon-raisin version, add in raisins at this step.

4. Separate the dough into 4 equal parts and form bagels (easiest way is to roll it out into long ropes and pinch the ends together).

5. Beat an egg on the side and brush the egg wash on top of each bagel.

6. Top with whatever toppings you choose (everything but the bagel seasoning, poppyseeds, sesame seeds, etc.).

7. Bake in oven for ~22-25 mins. When the bagels feel almost done, turn the oven up to 500 F and bake for an additional 5-7 mins or until the tops are brown. 

Storage instructions

There are no preservatives in these bagels, which means they do not stay as long as a more processed version. Once they are baked, I like to take them off the baking sheet and set on the counter to cool for ~1 hour. Once they are cooled, I store the ones I plan on eating in the next 1-2 days in the fridge and the rest in the freezer. When I am ready to eat one, I microwave to thaw and then slice in half to toast. :)