Fat-Free Homemade Bagels

Store-bought bagels seem like they’d be safe, but check the label. Most have 3–5g of fat from oils. These have under 1g because they’re just flour, water, yeast, and salt. The way bagels were originally made. They take some time (the dough needs to rise), but the actual hands-on work is short. This can be a fun recipe to do with your kids — just prepare for strange shapes. Be sure those shapes are uniform enough to cook evenly. We’d start the dough on a Sunday afternoon and have fresh bagels by dinner. They freeze well, too. Slice them first so you can pop them straight in the toaster on a rough morning.

Instructions

1. Combine the yeast and warm water in a large bowl. Let it sit for 5 minutes until foamy.
2. Add the bread flour and salt. Mix until a shaggy dough forms.
3. Turn out onto a floured surface and knead for 10 minutes until smooth and elastic. The dough should bounce back when poked.
4. Place in a bowl, cover with a damp towel, and let rise for 1 hour until doubled.
5. Punch down the dough and divide into 8 equal pieces.
6. Roll each piece into a ball, then poke a hole through the center with your thumb. Stretch gently to about a 2-inch hole. It will shrink during boiling.
7. Let the shaped bagels rest on a parchment-lined sheet for 10 minutes.
8. Bring a large pot of water to a boil and add the honey. Boil each bagel for 1 minute per side.
9. Return to the parchment-lined baking sheet. Bake at 425°F for 20–25 minutes until deep golden brown.

Notes

These freeze beautifully. Slice before freezing so you can toast them straight from the freezer. Under 1g of fat per bagel — most of that comes from the flour itself. Top with fat-free cream cheese, jam, or use them for sandwiches.