Bagels and Lox
Servings:
4
Ready In:
25 min
Calories:
284 (138 bagel + 146 lox)
Tags:
Breakfast, Quick and Easy, Cook to Impress, Airfryer
Skip to Ingredients
Skip to Airfryer Recipe Instructions
Skip to Oven Recipe Instructions
These bagels fall within the “too-good-to-be-true” category. You could eat two of these bagels and it would still be less calories than the lowest calorie bagel sold at Einstein’s! What is even better is that these are protein packed, super simple to make, and taste just as good as regular bagels. This recipe is a family favorite and a great way to step up your brunch game! I love using my airfryer for these bagels but I have also included instructions on how to make them in the oven if you don’t have an airfryer.
Ingredients
Bagel
- 1 cup whole wheat flour
- 3/4 tsp salt
- 2 tsp baking powder
- 1 cup non-fat greek yogurt
- optional toppings: garlic powder, onion power, parmesan cheese
Lox
- 8 oz smoked salmon
- 2 oz low fat cream cheese
- 2 tbsp capers
- 1/4 red onion, sliced into thin rounds
Nutrition
Serving: 1 bagel with lox
- Calories: 284 calories
- 138 for standalone bagel
- 146 for lox ingredients
- Carbs: 29 g
- Fats: 8 g
- Protein: 24 g
- Sodium: 1229 mg
- Sugar: 5 g
- Fiber: 2 g
Instructions
Airfryer Method:
Step 1
In a medium bowl combine the flour, baking powder, salt and mix. Add in the yogurt and use a fork to mix until it is well combined (see picture above).
Step 2
Lightly dust flour on a flat surface. Remove the dough from the bowl and knead a few times. The dough will be a little sticky but should not leave dough on your hand when you pull away. Divide the dough into 4 equal balls. Roll each ball into a into a thick rope (about 3/4 inch thick in diameter and 6 inches long). Join the ends of the rope to form the bagel.
Step 3
Put the bagels into the airfryer (my airfryer fits about 3 bagels at one time). Season the top of the bagel with your choice of optional toppings. I usually sprinkle on a bit of garlic and onion powder and add a bit of parmesan cheese. Set the airfryer temperature to 280℉ and bake for 15 minutes.
Step 4
Let the bagels cool for 5 minutes and then slice the bagels in half. Add cream cheese, smoked salmon, thinly sliced red onion and capers. Enjoy!
Oven Method:
Step 1
Preheat the oven to 375℉. Place parchment paper over a baking sheet. Spray parchment paper with oil to avoid the bagels from sticking to the paper.
Step 2
In a medium bowl combine the flour, baking powder, salt and mix. Add in the yogurt and use a fork to mix until it is well combined (see picture above).
Step 3
Lightly dust flour on a flat surface. Remove the dough from the bowl and knead a few times. The dough will be a little sticky but should not leave dough on your hand when you pull away. Divide the dough into 4 equal balls. Roll each ball into a into a thick rope (about 3/4 inch thick in diameter and 6 inches long). Join the ends of the rope to form the bagel.
Step 4
Put the bagels on top of baking sheet with parchment paper. Season the top of the bagel with your choice of optional toppings. Bake in the top rack of the oven for 25 minutes.
Step 4
Let the bagels cool for 5 minutes and then slice the bagels in half. Add cream cheese, smoked salmon, thinly sliced red onion and capers. Enjoy!
Full disclosure, I write these blogs in my spare time. I do not have an editor and am the only one who reviews the content. As a result, it is likely I’ll have the occasional typo or grammar mistake. If you find anything, feel free to let me know.
Lastly, I’ll admit food photography is not my forte. If you make the recipe and have a better picture, please share and I will happily post it and give you photo cred!