Greek Yogurt Pumpkin Bagels
Nutrition Facts
4 servings Serving Per Container
Serving size 1 bagel
| Amount Per Serving | ||
|---|---|---|
|
Calories |
270 |
|
| % Daily Value* | ||
| Total Fat .5g | 1% | |
| Saturated Fat 0g | 0% | |
| Cholesterol 0mg | 0% | |
| Sodium 930mg | 40% | |
| Total Carbohydrate 55g | 20% | |
| Dietary Fiber 3g | 9% | |
| Sugars 5g | ||
| Includes Added Sugars 3g | 5% | |
| Protein 9g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 69mg | 6% | |
| Iron 4mg | 20% | |
| Potassium 180mg | 4% | |
Ingredients
- 2 cups Flour
- 1 tbsp Sugar
- 1 tsp Pumpkin Spice
- 2 tsp Baking Powder
- 1 tsp Salt
- 1/2 cup Greek Yogurt, Plain
- 1/2 cup Pumpkin Puree
Method of Preparation
Step 1
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Bring a small pot of water with 1 tbsp of sugar and baking soda to a boil.
Step 2
In a bowl mix together all the bagel ingredients until the dough forms into a ball.
Step 3
On a lightly floured surface, split the dough into 4 even sized pieces.
Step 4
To shape the dough into bagels, roll the dough into a log using the palms of your hands, and pinch the ends of the dough together to form a circular shape.
Step 5
Add the bagels to the pot of boiling water and boil each side for 30 seconds.
Transfer the bagels to the baking sheet. Bake for 25-30 minutes.
Cool completely before enjoying!
