Bagels = Joy and antioxidants

Okay, so you know how in this post I said that pastelillos de guayaba (guava pastries) would be my next recipe attempt?  Well, I lied.  Don’t ask me why I have not yet gotten around to using the enormous stack of guava paste that I ordered in bulk from Amazon. 

In my defense, I did not realize how much guava paste I would be getting when I ordered it.  Now I will definitely get to making pastelillos de guayaba at some point, but now is not that time.  

By now you must know how much Becky and I love to add funky things to our recipes to make them more nutritious .  You can take a look at pretty much any of our recipes and see examples of this (“Greens with Ice Cream” Shake  and Chocolate Chip Blondies  are just a few).  I’ve applied this tactic with a vengeance to another food item I love, bagels

If bagels are one of the foods you’re scared to eat because they are unhealthy, fear no more.  I have rescued and remade your nutritionally void loop of unhealthy carbs into a fiberful treat for both you and your body to rejoice over. 

Here it is:

  • 4 cups whole wheat flour
  • 1.5 teaspoons salt
  • 2 tablespoons oil or butter
  • 2 teaspoons yeast
  • 1.5 cups water
  • 1 cup shredded carrots (yes)
  • 1.5 cups chopped kale (and yes, seriously)

Blend all ingredients except for yeast and flour in the blender.  Once the carrots and kale have blended in well, heat the mixture in the microwave until warm.  Then mix the flour, yeast, and liquid together in a mixing bowl.  Oil your hands and knead dough, then separate into 12 equal parts.  Let the dough rest for about 10 minutes.  While the dough rests, bring a large pot of water to a boil and preheat your oven to 425.

Once you have let the dough rest, form each section into bagels.  I found the best way to do this is to roll each section into a hamburger bun shape and then use your finger to make the bagel hole.   Once the bagels are formed, boil each bagel for about a minute on each side.  This will make them puffy and nicely shaped. 

Once boiled take bagels out and put on an oiled cookie sheet.  At this point you can dip the bagels in seeds or nuts, if you want.  I didn’t, but if I had some whole flax seeds, I may have tried.  Bake at 425 for about 5-10 minutes, then flip them and bake them for 5-10 minutes more. 

For a healthier version of cream cheese, try using greek yogurt or neufchatel cheese.  I had one with neufchatel cheese and guava paste (hey, I had to start using it somehow) and then I had another with melted cheddar cheese.  Yes, I had to have two, they were just that good!  And tomorrow, I have a sneaky suspicion I will be having a egg and cheese bagel for breakfast.

Have another favorite type of bagel?  Try your own variations of bagels and let us know how they turn out!  We love to learn new tricks!  Don’t forget like us on Facebook and follow us on Twitter!  And if you love us, help us spread the word! 

~Elesha, a skinnyfat girl

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