Oh my I was a happy happy mama when I pulled these sprouted bagels from my Air Fryer. I was even happier when I pulled a batch from the oven. Finding quick and easy ways to have an energizing carb source can sometimes be a struggle. This recipe answers the need for something quick and easy that fits within the Trim Healthy Mama Plan.
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Let’s dig in to this amazing little recipe that is sure to be a favorite in many a household. My husband really enjoys these for breakfast, and I love that I can make the dough the night before and it is ready to go in the morning. Easy Peasy, Quick and Easy!!
These Sprouted Bagels are ready by the time the coffee pot beeps. Fry some egg whites with a bit of nutritional yeast, spread a laughing cow wedge on the bagel add a bit of spinach and VIOLA!!
Breakfast on the run. FRESH & FAST!!
Air Fryer Sprouted Bagels or Oven Baked Sprouted Bagels
So I tested these in my Nuwave Brio Air Fryer
What’s really nice is that this will make 2 regular size bagels or a bunch of mini bagels that you can pair up with some soup or into some cute finger sandwiches.
I can see a few different ways to use this dough and look forward to sharing them with you in the future.
Want A Traditional Sprouted Wheat Dough?
Check out this Great recipe that I posted a while back for Sprouted Wheat Dough!
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The Sweeter Side of Sprouted Bagels
If you are looking for a sweeter bagel then just add 1 teaspoon of THM Sweet Blend to your dough and it will put you into a position to add cinnamon and maybe even a handful of unsweetened cranberries to them for a bit of a sweet treat.
Using Gluten Free Flour Mixes
You can make this dough with gluten free flour mixes such as the THM Baking Blend without an issue. Just increase the baking time by about 10 minutes and watch that they don’t start to burn.
Bagels made with baking blend or another gluten free mix will have a different texture than those made with sprouted wheat
Sprouted Bagels Recipe
- Serves: 1
- Serving size: 2 Bagels
- Calories: 274
- Carbohydrates: 47g
- Sodium: 720mg
- Fiber: 8g
- Protein: 21g
- Cholesterol: 5mg
- ½ cup sprouted wheat flour
- ½ cup 0% Greek Yogurt
- ¾ teaspoon baking powder
- ⅛ teaspoon THM Mineral Salt
- 2 teaspoons THM Oat Fiber, for dusting board
- 1 tablespoon egg white
- 1 teaspoon everything bagel seasoning (optional)
- In a medium bowl combine flour, baking powder and salt. Mix to combine.
- Add yogurt and mix with a fork until combined.
- Turn dough out onto a floured surface, I used my cutting board and oat fiber to knead for about 20 turns or so.(Dough should be sticky but not leave any on your hands)
- ** you can wrap in plastic and store in the refrigerator over night at this point **
- Cut dough into pieces and roll into ¾ inch ropes, join the ends to form the bagels.
- Brush with egg white or water and apply seasoning if you are using.
- Heat air fryer to 350 degrees.
- Use a piece of perforated parchment as mine did stick slightly and lightly spray with coconut oil spray. Place bagels onto parchment leaving enough room because they do expand.
- Cook bagels for 10-12 minutes.
- Allow to cool before slicing.
- preheat oven to 350 degrees.
- Line baking sheet with parchment or a silpat.
- Place bagels onto baking sheet and bake for 12-15 minutes.
- Allow to cool before slicing.
Cheryl says
these look AMAZING. And I love bagels. But intolerant of gluten. Do you have any substitutes for the wheat?
Judy says
I used spelt in a couple of batches with no problems… and I’ve used baking blend — the baking blend ones aren’t as crispy and you need to add about 10 min to the cook time sothat they aren’t gummy — I;m still testing some other recipes with this <3
Cheryl says
Thanks. I’ve been curious but also afraid try spelt. But get along great with baking blend. I like a more chewy bagel anyway–so that’s great.
Sarah says
Looks amazing! I am not concerned about weight lose so could I use full fat, regular yogurt? I don’t like to use nonfat dairy.
Thanks!
Sarah
Judy says
sure if that is your preferance 🙂
jody says
Where do you get the sprouted flour? We have searched the stores to no avail.
Judy says
you can purchase it from Amazon — http://amzn.to/2phHw0H
Rosemary says
Hi Judy, I seen this recipe on the thm Facebook page yesterday and decided to make them. I loved them! Instead of having them for breakfast can I have them as a snack?
Rosemary
Judy says
You sure can.
Ann says
Judy
I didn’t these this morning. I am NOT a cook or Baker and these were SO easy. I also have the Nuwave so used that. I do have a question on serving size/carbs. It says serves 1 so for my husband who is T2 that is 47carbs correct?
Thank you for this. Very enjoyable with lox and tomatoes and LLC.
Judy says
That is a perfect serving for a T2… Men tend to metabolize differently than women, so he should be just fine eating a whole batch as his serving…
Diane says
Can I double or triple the ingredients in this recipe? I understand this doesn’t always work correctly when baking. This looks great!!
Judy says
This one is good to double or tripple if you need to 🙂
Liz says
If I double or triple the recipe, how long will they last in the bread drawer? Can these be frozen after cooking? Thanks for the recipe! I am looking for some different THM E recipes!
Michele ºÜº says
Judy, I’m curious how you eat these. I like mine slathered in cream cheese (and butter, if I’m honest) but know I shouldn’t do that with these.
These look delicious and I will be trying it soon, I hope.
Judy says
I normally use yogurt or kefir cheese since it is already low in fat.
Lori says
I finally found a good tasting bread (bagels)that doesn’t have nut flours in them! Love spelt!
Lynnita says
I want to make mini bagels. How many pieces should I cut? Do the mini’s bake for the same amount of time as the regular ones?
Also, I mentioned that THM baking blend could be used but the texture would be different, how so?
Thank you
Judy says
I normally get 5 or six minis … the baking blend makes things a bit denser
Marilyn Starck says
I was hoping these were low carb but 47 carbs is high. Does the sprouted flour make it so high?
Judy says
These are a lower fat recipe, not a low carb recipe. Yes the sprouted wheat flour is what adds up in the carb count.
Ashleigh Van Houten says
Ummm can’t wait to try these! I am first trimester pregnant and the thought of food nauseates me. I am usually an eggs girl but I made some the other day and baby wasn’t having it! I just ate an off plan bagel and cream cheese and YUM! Baby is happy! I will make these and use Laughing Cow instead of cream cheese! THANK YOU
Cheryl says
I made these as written (sprouted flour) this morning @ 4x the recipe. I was thinking about two different options; 1) using 1/2 BB and 1/2 sprouted flour to cut carbs and get better texture than BB alone and 2) using all BB for cinnamon rolls so I could use more butter. Have u done either of those and results? Ty.
Judy says
I haven’t tried either of those I’m sorry.
Hope says
Hi! I made these earlier today with sprouted spelt flour and OMGoodness!!! They are delicous!! Can I ask what nutritional calculator you use? The one I was using is not giving me anywhere near the same numbers as you have listed. We’ve just recently started our THM journey and I want to make sure I’m being accurate. Thanks so much!
Judy says
I use culinary software which enables me to input the specific nutritional values of specialty ingredients.
Most of the online calculators are a bit off in their calculations of many of the specialty ingredients, which is why I invested in the culinary school software 🙂 (the software uses the FDA food lists and data for common ingredients)